Imagine a dish that combines the creamy richness of coconut milk, the warming spices of curry, and the hearty goodness of tender chicken and sweet potatoes - all in one incredible meal that'll transport your taste buds straight to culinary heaven! This Sweet Potato Chicken Curry isn't just another recipe; it's a flavor explosion that promises to become your new go-to comfort food, perfect for those nights when you crave something extraordinary yet surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 2 sweet potatoes, cubed
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by dicing chicken breast into 1-inch cubes, peeling and cubing sweet potatoes into similar-sized pieces, finely chopping onion, and mincing garlic cloves.
- Heat a large skillet or Dutch oven over medium-high heat and add a tablespoon of cooking oil. Once the oil is hot, add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add diced chicken to the skillet and season with salt, pepper, and curry powder. Cook the chicken for 5-6 minutes, stirring occasionally, until the exterior turns white and begins to brown.
- Introduce cubed sweet potatoes to the skillet and stir to combine with the chicken and spices, ensuring even coating.
- Pour the entire can of coconut milk into the skillet, stirring gently to mix all ingredients. Reduce heat to medium-low and cover the skillet.
- Simmer the curry for 15-20 minutes, or until sweet potatoes are tender and chicken is fully cooked through. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt, pepper, or curry powder as needed.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Garnish with freshly chopped cilantro before serving. Serve hot with steamed rice or naan bread.
Tips
- Cut ingredients uniformly: Ensure chicken and sweet potatoes are similar-sized to guarantee even cooking and consistent texture.
- Don't rush the sautéing: Take time to caramelize onions and garlic properly - this builds a deep flavor foundation for your curry.
- Use fresh curry powder if possible: Freshly ground or recently purchased curry powder will provide more vibrant, intense flavors.
- Control your heat: Medium-low simmer is key to preventing coconut milk from separating and keeping chicken tender.
- Let the curry rest: Those extra 2-3 minutes after cooking allow flavors to meld and intensify, transforming a good curry into an exceptional one.
- Optional enhancement: For extra depth, consider adding a teaspoon of ginger or a splash of lime juice just before serving to brighten the overall flavor profile.
Nutrition Facts
Calories: 398kcal
Carbohydrates: 25g
Protein: 39g
Fat: 16g
Saturated Fat: 12g
Cholesterol: 93mg
