Description
Chicken Sweet Potato Curry made with tender chicken thighs, coconut milk, warming spices, sweet potatoes, and fresh spinach. A wholesome and easy dinner perfect for weeknights or meal prep.
Ingredients
2 tablespoons coconut oil
1 red or yellow onion, diced
1 serrano or jalapeño pepper, finely diced
1/2 teaspoon salt
1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
4 garlic cloves, minced
2-inch piece fresh ginger, grated
2–3 tablespoons curry powder
1/2 teaspoon Indian red 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
1.5 pounds sweet potatoes, cut into 1-inch pieces
1 (13.5 oz) can full-fat coconut milk
3 cups baby spinach, roughly chopped
1–2 tablespoons lemon juice
1/4 cup chopped cilantro
Instructions
1. Heat coconut oil in large pan over medium-high heat.
2. Add onion, chili pepper, and salt; sauté until softened.
3. Add chicken and cook until lightly browned.
4. Stir in garlic, ginger, and spices; mix well.
5. Add crushed tomatoes, sweet potatoes, and coconut milk.
6. Bring to gentle boil, then reduce to simmer.
7. Cover and cook 15 minutes until potatoes are tender.
8. Stir in spinach until wilted.
9. Add lemon juice and garnish with cilantro before serving.
Notes
Adjust spice level to taste.
Use full-fat coconut milk for creamier texture.
Great for meal prep and freezer-friendly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian-Inspired