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- Chicken and Sweet Potato Components - 1 pound boneless chicken thighs, cut into bite-sized pieces - 1 large sweet potato, peeled and cut into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - Spices and Flavorings - 1 can (14 oz) coconut milk - 2 tablespoons curry powder - 1 teaspoon turmeric powder - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon red chili flakes (adjust according to heat preference) - 2 tablespoons vegetable oil - Salt to taste - Garnishes and Serving Suggestions - Fresh cilantro leaves, for garnish - Lime wedges, for serving This dish brings together simple yet vibrant flavors. The chicken and sweet potato create a hearty base, while the spices add warmth. Coconut milk gives it a creamy richness that makes every bite special. You can adjust the chili flakes for your heat level. Fresh cilantro and lime add brightness and freshness at the end. Pair this curry with fluffy rice or warm naan to soak up all that delicious sauce. Enjoy your cooking adventure! {{ingredient_image_2}} Heating the Oil and Sautéing Aromatics First, grab a large pot. Pour in 2 tablespoons of vegetable oil and heat it over medium heat. Wait until the oil shimmers. Then, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes. You want it soft and clear. Next, stir in 3 cloves of minced garlic and 1 tablespoon of grated ginger. Cook these for 1-2 minutes until they smell great. Cooking the Chicken Now it’s time for the chicken! Add 1 pound of bite-sized chicken thighs to your pot. Turn up the heat slightly. Stir the chicken often so it browns on all sides. This should take around 5-7 minutes. Adding Spices and Sweet Potatoes Once the chicken is browned, sprinkle in 2 tablespoons of curry powder, 1 teaspoon of turmeric, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1/2 teaspoon of red chili flakes. Mix well until the chicken is coated in spices. Then, add 1 large sweet potato, cut into 1-inch cubes. Stir everything together so the sweet potato gets the spice love too. Incorporating Coconut Milk and Simmering Next, pour in 1 can of coconut milk. Stir it all to combine. Bring the mixture to a gentle simmer. Lower the heat and cover the pot. Let it cook for 20-25 minutes. Check if the sweet potatoes are soft and the chicken is cooked through. Taste and add salt as needed. If you want a thicker curry, simmer it uncovered for another 5-10 minutes. When it’s ready, serve hot, garnished with fresh cilantro and lime wedges. Enjoy! Adjusting Spice Levels You can change how spicy your curry is. If you like it mild, use less red chili flakes. For more heat, add more chili flakes or even fresh chili. Taste as you go. This way, you can get it just right for your family. Options for Creaminess Coconut milk gives this curry a rich creaminess. If you want it creamier, try adding more coconut milk. You can also use Greek yogurt or cashew cream to add a different texture. Both options will keep the dish rich and tasty. Best Practices for Sautéing Sautéing the onion, garlic, and ginger right is key to great flavor. Heat the oil until it shimmers before adding your onion. Cook the onion until soft. Then, add garlic and ginger. This helps release their full flavor. Stir often to prevent burning. Pro Tips Fresh Herbs Matter: Always use fresh cilantro for garnish right before serving to enhance flavor and presentation. Customize the Heat: Adjust the amount of red chili flakes based on your heat preference; start with less and add more if desired. Perfect Sweet Potatoes: Cut sweet potatoes into uniform pieces to ensure they cook evenly and become tender at the same time. Thicker Sauce Tip: For a creamier curry, let it simmer uncovered for a few extra minutes to allow the sauce to thicken up nicely. {{image_4}} Chicken Alternatives You can swap chicken thighs for chicken breasts if you want lean meat. If you prefer a plant-based option, use chickpeas or lentils. Both options work well in this dish. Veggie Additions Want to add more veggies? Try carrots, bell peppers, or spinach. These will add color and flavor. They also boost nutrition, making your meal even better! Different Curry Styles You can change the flavor by using different curry pastes. For a Thai twist, use red or green curry paste. If you want a milder taste, go for a korma paste. Each option brings a new vibe to your curry. Feel free to mix and match these ideas to make the dish your own! To keep your chicken sweet potato curry fresh, store it in an airtight container. This helps keep moisture in and bacteria out. Let the curry cool down before sealing it. You can keep it in the fridge for up to three days. When you are ready to eat, reheat the curry on the stove. Place it in a pot and heat it over medium heat. Stir often to avoid burning. You can also microwave individual servings. Add a splash of water if it looks too thick. If you want to save some curry for later, freezing is a great choice. Use a freezer-safe container or heavy-duty freezer bags. Make sure to leave a little space at the top, as the curry will expand when frozen. You can store it for up to three months. To thaw your curry, take it out of the freezer and place it in the fridge overnight. If you need it fast, you can use the microwave. Just be sure to heat it slowly, stirring often for even warming. Enjoy your curry later with the same great taste! Can I use other types of potatoes? Yes, you can use other potatoes. Regular potatoes work well. Yukon gold or red potatoes add nice flavor. Just remember to cut them into similar sizes. This helps them cook evenly and stay tender. How can I make this curry vegetarian? To make this curry vegetarian, swap the chicken for chickpeas or tofu. You can also add more vegetables like bell peppers or carrots. Use vegetable broth instead of chicken broth for more flavor. This way, you keep all the creamy goodness and spices. What to serve with Chicken Sweet Potato Curry? Serve this curry with fluffy rice or warm naan bread. Rice soaks up the sauce nicely. Naan adds a fun twist and is perfect for dipping. You can also add a side salad for a fresh touch. This blog post covered the key ingredients for Chicken Sweet Potato Curry. You learned about cooking steps, flavor tips, and how to store leftovers. I shared variations to keep meals exciting. Finally, experimenting with this recipe will enhance your cooking skills. Try different spices and ingredients to make it your own. Enjoy every bite of this comforting dish!

Chicken Sweet Potato Curry

A flavorful and hearty curry featuring tender chicken and sweet potatoes in a rich coconut milk sauce.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless chicken thighs, cut into bite-sized pieces
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 can coconut milk (14 oz)
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon red chili flakes (adjust according to heat preference)
  • 2 tablespoons vegetable oil
  • to taste salt
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a large pot, heat the vegetable oil over medium heat until shimmering.
  • Add the finely chopped onion to the pot and sauté for about 5 minutes, or until the onion becomes soft and translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic and golden.
  • Increase the heat slightly and add the bite-sized chicken pieces to the pot. Sear the chicken, stirring occasionally, until browned on all sides, about 5-7 minutes.
  • Sprinkle in the curry powder, turmeric, cumin, coriander, and red chili flakes. Mix well to ensure the chicken is coated evenly with the spices.
  • Add the cubed sweet potato to the pot and stir to combine all the ingredients thoroughly, coating the sweet potatoes with spices too.
  • Pour the rich coconut milk into the pot, mixing everything together. Bring the mixture to a gentle simmer.
  • Reduce the heat to low, cover the pot, and allow the curry to cook for approximately 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked through.
  • Taste and season with salt as needed. For a thicker curry, simmer uncovered for an extra 5-10 minutes, allowing some of the liquid to reduce.
  • Once ready, serve the curry hot, garnished with fresh cilantro leaves. Accompany with lime wedges on the side for a zesty finish.

Notes

Pair the curry with fluffy rice or warm naan bread to soak up the delicious sauce.
Keyword chicken, coconut milk, curry, sweet potato