Indian Chicken Sweet Potato Curry
The ultimate comfort food, Indian Chicken Sweet Potato Curry is a creamy, flavorful dish that satisfies your cravings. Packed with tender chicken, sweet potatoes, and aromatic spices, this easy weeknight dinner is ready in just thirty minutes. You won't want to miss out on this delicious recipe!
Equipment
- Oven
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons yellow curry powder
- 1 tablespoon garam masala
- 1/4 teaspoon cayenne pepper, use to taste
- salt and chili flakes
- 6 tablespoons salted butter
- 1 onion, chopped
- 1 medium sweet potato, chopped
- 3 cups canned coconut milk
- 1/2 cup fresh cilantro
- 2 cups fresh baby spinach
- cooked rice, for serving
- fresh Naan, for serving
Instructions
- In a large Dutch oven or braiser, toss the chicken with the curry powder, garam masala, cayenne, and season with salt and chili flakes. Add the onion and 3 tablespoons of butter. Set the pot over high heat. Melt the butter and cook until the butter begins to brown around the chicken and you are smelling those spices.
- To the pot, add 3 tablespoons of butter and the sweet potatoes. Toss them around in the butter, mixing everything.
- Reduce the heat to low. Add the coconut milk and 1/2 cup of water. Add the cilantro to the top. Partially cover and simmer for 15 to 20 minutes, or until the chicken is cooked through. Stir in the spinach. Season to taste with salt and chili flakes.
- Serve the chicken and sauce over rice. Top with fresh cilantro. We love this with a warm piece of Naan.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days.
- Tip 2: This curry freezes well! Portion it out and store in freezer-safe containers for up to three months.
- Tip 3: Serve with fluffy rice or warm Naan to soak up the delicious sauce.
- Tip 4: Feel free to adjust the amount of cayenne pepper to suit your heat preference.
- Tip 5: You can add other vegetables like bell peppers or peas for extra nutrition and color.