Description
This Chicken Sweet Potato Curry is a flavorful and comforting dish featuring tender chicken breast cooked with sweet potatoes in a creamy coconut milk curry sauce, seasoned with an aromatic blend of spices like cumin, turmeric, coriander, chili powder, and paprika. This dish is finished with a touch of honey, lime juice, and fresh cilantro for a vibrant and satisfying meal perfect to enjoy with rice or naan.
Ingredients
Scale
Protein & Vegetables
- 1 pound chicken breast, cubed
- 1 large sweet potato, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
Spices & Seasonings
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids & Others
- 2 tablespoons olive oil
- 1 can (14 ounces) coconut milk
- 1 cup chicken broth
- 1 tablespoon honey
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the chicken and vegetables.
- Cook chicken: Add the cubed chicken breast to the skillet and cook for about 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through.
- Set chicken aside: Remove the cooked chicken from the skillet and set it aside to rest while you prepare the curry base.
- Sauté onion: In the same skillet, add the chopped onion and cook for 3-4 minutes until it softens and becomes translucent, adding flavor depth to the dish.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and sauté for an additional minute until fragrant, infusing the curry with aromatic notes.
- Add spices: Sprinkle the ground cumin, turmeric, coriander, chili powder, and paprika over the onion mixture and stir well to coat everything in the spices evenly.
- Add sweet potatoes: Mix in the diced sweet potato pieces to the skillet, combining them with the spiced onion, garlic, and ginger mixture.
- Add liquids: Pour in the coconut milk and chicken broth, stirring to blend all ingredients and create a creamy curry sauce.
- Season: Add salt and black pepper to taste, ensuring the curry has balanced seasoning.
- Simmer: Bring the mixture to a gentle simmer over medium heat, then reduce heat to low and cover with a lid to cook for 15-20 minutes until the sweet potatoes are tender.
- Reintroduce chicken: Return the cooked chicken pieces to the skillet, stirring them into the curry sauce to reheat and blend flavors.
- Add sweetness and acidity: Stir in the honey and lime juice, balancing the rich coconut and spices with sweetness and citrus brightness.
- Adjust seasoning: Taste the curry and add more salt or pepper if needed to suit your preference.
- Garnish: Sprinkle chopped fresh cilantro over the curry just before serving to add freshness and a pop of color.
- Serve: Serve the chicken sweet potato curry warm alongside rice or naan bread for a complete meal.
Notes
- Use boneless skinless chicken breast for quick and even cooking; chicken thighs can be substituted for a juicier texture.
- If you prefer a spicier curry, increase the chili powder or add fresh chopped chilies.
- Adjust the consistency by adding more chicken broth if you like a thinner sauce or simmer longer for a thicker curry.
- This curry keeps well in the fridge for up to 3 days and reheats nicely the next day.
- Serve with basmati rice or warm naan bread to soak up the flavorful sauce.
