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–+ servings
Chicken Sweet Potato Curry

Irresistible Chicken Sweet Potato Curry for Busy Nights

Quick and nutritious Chicken Sweet Potato Curry, perfect for busy weeknights and delightful leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tbsp Olive Oil Swap with coconut oil for a richer flavor.
  • 2 tbsp Butter Increase olive oil for a dairy-free option.
  • 1.5 lbs Boneless Skinless Chicken Thighs Chicken breast can be used but monitor to avoid drying.
  • 1 White Onion Yellow onion is a good substitute.
  • 4 Garlic Cloves Fresh garlic is best, but powder can be a last resort.
  • 1 thumb Fresh Ginger Ginger paste serves as a substitute.
  • 3 tbsp Curry Powder Adapt based on spice preference.
  • 1 tsp Cumin Powder Adds warmth and earthiness.
  • 1 tsp Black Pepper Leave out for a milder curry.
  • 1 tsp Paprika Smoked paprika adds a unique twist.
  • 0.5 tsp Turmeric Powder Optional for added color and health benefits.
Stew
  • 2 cups Chicken Broth Vegetable broth can be used for a vegetarian twist.
  • 1 lb Sweet Potatoes Cut into 1/2" pieces for even cooking.
  • 1 can Garbanzo Beans Drained; feel free to switch with black beans.
  • 0.5 tsp Salt Adjust to personal taste.
  • 1 can Coconut Milk Heavy cream is a substitute but changes the flavor.
  • 0.5 cup Cilantro Chopped; parsley can replace if desired.

Equipment

  • Dutch oven
  • skillet

Method
 

Cooking Steps
  1. Heat the oil by heating 2 tablespoons of olive oil in a large Dutch oven or deep skillet over medium-high heat.
  2. Sear the chicken by adding 1.5 pounds of chicken thighs in a single layer. Sear for about 1 minute, flip, and sear the other side for another minute.
  3. Sauté the aromatics by lowering the heat to medium and adding 2 tablespoons of butter, 1 chopped onion, 4 minced garlic cloves, and 1 thumb-sized piece of grated ginger. Sauté for 2-3 minutes.
  4. Add the spices by sprinkling in curry powder, cumin powder, black pepper, and paprika. Stir and cook for about 30 seconds.
  5. Incorporate the broth and veggies by pouring in chicken broth and stirring. Add diced sweet potatoes, drained garbanzo beans, and salt. Cook for 10 minutes.
  6. Mix in the coconut milk once the sweet potatoes are fork-tender, stirring in the coconut milk and allowing it to come to a gentle simmer.
  7. Finish and garnish by turning off the heat and garnishing with chopped cilantro before serving.

Nutrition

Serving: 1cupCalories: 390kcalCarbohydrates: 33gProtein: 24gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 700IUVitamin C: 8mgCalcium: 60mgIron: 3mg

Notes

This Chicken Sweet Potato Curry is great for meal prep and can be frozen for future meals.

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