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Chicken Sweet Potato Curry

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This Chicken Sweet Potato Curry is a rich, comforting dish bursting with bold spices and creamy coconut milk. Tender chicken thighs simmer alongside sweet potatoes, fresh spinach, and a blend of aromatic spices to create a hearty and flavorful meal perfect for any night of the week.

Ingredients

2 tablespoons coconut oil or avocado oil

1 red or yellow onion, diced

1 serrano pepper or jalapeño, finely diced (adjust spice level as desired)

1/2 teaspoon salt

1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces

4 garlic cloves, minced

2-inch piece of fresh ginger, peeled and grated (or minced)

2–3 tablespoons curry powder

1/2 teaspoon Indian red chili powder or regular chili powder

1 teaspoon ground cumin

1 teaspoon turmeric powder

1 teaspoon black pepper

1 teaspoon garam masala (optional)

1 (14.5 oz) can crushed tomatoes (or half of a 28-ounce can)

1.5 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces

1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk

3 cups (45g) baby spinach, roughly chopped

1–2 tablespoons lemon juice

1/4 cup chopped cilantro, plus more for garnish (optional)

Instructions

  1. Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, chili pepper, and salt. Sauté until the onion softens, about 2 minutes.
  2. Add the chicken thighs in an even layer and cook, stirring occasionally, until they start to brown in spots.
  3. Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook, stirring constantly, until the chicken is evenly coated with spices, about 1 minute.
  4. Pour in the crushed tomatoes and stir to combine.
  5. Add the sweet potatoes and coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally.
  6. Taste and adjust salt and pepper as needed. Add the spinach, cover, and cook until spinach wilts and sweet potatoes are tender, about 5 minutes more.
  7. Turn off the heat, stir in the lemon juice and chopped cilantro. Serve hot over rice or with flatbread, garnished with extra cilantro if desired.

Notes

  • If using the slow cooker method: Cook on Low for 7-8 hours or on High for 4 hours.
  • Vegetarian: Substitute chicken with chickpeas or tofu for a plant-based version.
  • Adjust the amount of serrano or jalapeño peppers to control spice. Remove seeds for milder heat.
  • Add an extra 1 cup of coconut milk for a saucier curry.
  • Swap spinach with kale, Swiss chard, or collard greens for different textures and flavors.
  • Use boneless skinless chicken breasts or turkey thighs if preferred.
  • Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave, adding water or coconut milk if needed.
  • This curry freezes well for up to 3 months; thaw overnight in refrigerator before reheating.

Nutrition

Find it online: https://recipesbyjanet.com/chicken-sweet-potato-curry/