Description
A cozy, flavor-packed curry made with tender chicken, creamy coconut milk, and naturally sweet cubes of sweet potato.
Ingredients
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1 ½ pounds (680 g) boneless skinless chicken thighs, cut into bite-sized pieces
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2 medium sweet potatoes (1 ½ pounds / 680 g), peeled and cubed
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1 large yellow onion (200 g), diced
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3 cloves garlic, minced
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1 tablespoon (15 g) fresh ginger, grated
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2 tablespoons (28 g) curry powder
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1 teaspoon (3 g) ground turmeric
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1 teaspoon (3 g) ground cumin
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½ teaspoon (1.5 g) smoked paprika
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1 teaspoon (6 g) salt
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½ teaspoon (1.5 g) black pepper
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1 can (14 oz / 400 ml) coconut milk
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1 ½ cups (360 ml) low-sodium chicken broth
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2 tablespoons (30 ml) olive oil
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1 tablespoon (15 ml) tomato paste
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1 tablespoon (15 ml) fresh lime juice
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Fresh cilantro for serving
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Optional: 1 cup (150 g) spinach or peas
Instructions
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Heat olive oil in a large pot and sauté onions until golden.
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Add garlic and ginger; cook until fragrant.
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Stir in curry powder, turmeric, cumin, smoked paprika, salt, and pepper.
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Add chicken and cook until lightly browned.
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Add sweet potatoes, tomato paste, coconut milk, and chicken broth. Bring to a simmer.
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Cook 20–25 minutes until sweet potatoes are tender.
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Stir in lime juice and optional spinach or peas.
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Adjust seasoning and serve with rice or flatbread.
Notes
For a thicker curry, simmer uncovered during the last 10 minutes. Add cayenne for heat or chickpeas for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes