Description
Spicy aromas of chicken sweet potato curry dance through kitchens, promising a flavor-packed journey of comfort and warmth. Hearty ingredients blend seamlessly, creating a soul-satisfying meal that connects culinary traditions with home-cooked goodness you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1.5 pounds boneless skinless chicken thighs
- 3 cups 45 g baby spinach
Vegetables and Aromatics:
- 1 red or yellow onion
- 1 serrano pepper or jalapeño
- 4 garlic cloves
- 2-inch piece of fresh ginger
- 1 1/2 pounds about 2 medium sweet potatoes
- 1/4 cup chopped cilantro
Spices and Liquids:
- 2 tablespoons coconut oil or avocado oil
- 2–3 tablespoons curry powder
- 1/2 teaspoon Indian red chili powder or regular chili powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 14.5 oz can crushed tomatoes
- 1 13.5 oz / 400 ml can full-fat unsweetened coconut milk
- 1–2 tablespoons lemon juice
Instructions
- Warm a spacious skillet with a lid over medium-high heat, creating a sizzling base for the curry’s aromatic foundation.
- Introduce onions, peppers, and a pinch of salt, allowing them to soften and release their fragrant essence for approximately 2 minutes.
- Arrange chicken in an even layer, allowing it to develop golden-brown highlights through occasional stirring.
- Incorporate a vibrant blend of garlic, ginger, curry powder, cumin, turmeric, and black pepper, thoroughly coating the chicken and awakening the spices’ intense flavors.
- Cascade crushed tomatoes into the pan, creating a rich, robust sauce that will infuse the dish with depth.
- Gently fold in sweet potatoes and creamy coconut milk, loosening any caramelized bits clinging to the pan’s surface.
- Bring the mixture to a gentle simmer, cover, and let it harmonize for 15 minutes, ensuring sweet potatoes become tender and succulent.
- Evaluate and refine the seasoning with additional salt and pepper to taste.
- Delicately layer spinach across the surface, allowing it to wilt and integrate into the curry’s complex profile.
- Remove from heat, brighten the dish with a splash of lemon juice and a sprinkle of fresh cilantro.
- Present the aromatic curry atop fluffy rice or alongside warm flatbread, garnishing with extra cilantro for a final flourish.
Notes
- Swap out serrano or jalapeño for milder poblano peppers if you prefer less heat, ensuring a gentler spice level for sensitive palates.
- Toast whole spices before grinding to enhance the curry’s depth and release more complex, aromatic flavors that elevate the overall dish.
- Choose bone-in chicken thighs for richer taste and moisture, which prevents the meat from drying out during the cooking process.
- Use low-fat coconut milk to reduce calories without compromising the creamy texture, making this curry a healthier weeknight meal option.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 27 g
- Saturated Fat: 19 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 115 mg