Description
Chicken Sweet Potato Curry is a comforting and flavorful dish featuring tender chicken and sweet potatoes simmered in a fragrant coconut milk curry sauce with warming spices.
Ingredients
Units
Scale
- 1 tablespoon oil
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red or yellow curry paste
- 1 large sweet potato, peeled and diced
- 1 can (14 oz) coconut milk
- 1/2 cup chicken broth or water
- 1 tablespoon fish sauce (optional)
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat oil in a large skillet or pot over medium heat. Add onions and sauté until translucent.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry paste and cook for 1-2 minutes to release the flavors.
- Add chicken and cook until no longer pink on the outside.
- Add sweet potatoes, coconut milk, chicken broth, fish sauce (if using), and brown sugar.
- Bring to a simmer, cover, and cook for 15-20 minutes, until sweet potatoes are tender and chicken is cooked through.
- Season with salt, pepper, and lime juice to taste.
- Serve hot over rice and garnish with fresh cilantro.
Notes
- Adjust curry paste to your spice preference.
- For a vegetarian version, substitute chicken with chickpeas or tofu and use vegetable broth.
- This curry tastes even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 bowl (without rice)
- Calories: 390
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg