Description
Chicken Sweet Potato Curry
Embrace the cozy flavors of fall with this comforting Chicken Sweet Potato Curry! This dish is quick to prepare, packed with tender chicken, sweet potatoes, and chickpeas, all braised in a creamy coconut curry sauce. It’s a perfect weeknight meal that fills your home with warmth, flavor, and the rich aromas of spices. Best of all, leftovers taste even better! Serve it over steamed rice for a complete meal.
2 tbsp olive oil
2 tbsp butter
1.5 lb boneless skinless chicken thighs, cut to bite-size pieces
1 white onion, minced
4 garlic cloves, minced
1 thumb ginger, minced
3 tbsp curry powder
1 tsp cumin powder
1 tsp black pepper
1 tsp paprika
1/2 tsp turmeric (optional)
2 cups chicken broth
1 lb sweet potatoes, cut into 1” pieces
1 can (15 oz) chickpeas, drained
1/2 tsp salt
1 can (13.5 oz) coconut milk
1/2 cup cilantro, chopped
Directions:
1. Heat olive oil in a large skillet. Brown chicken.
2. Add butter, onion, garlic, and ginger. Sauté until onion is golden.
3. Mix in spices, broth, sweet potatoes, chickpeas, and salt. Simmer for 10 mins.
4. Stir in coconut milk, simmer until heated. Garnish with cilantro.
Prep Time: 10 mins
Kcal: 558 per serving
Step-by-Step Guide
1. Brown the Chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the bite-sized chicken thigh pieces in a single layer, working in batches if needed. Cook for 2-3 minutes per side until golden brown. Remove and set aside.
2. Build the Aromatics: In the same pot, melt the butter. Add the minced onion and cook for 5-6 minutes until soft and golden. Add the minced garlic and ginger, cooking for another minute until fragrant.
3. Bloom the Spices: Add all the spices (curry powder, cumin, black pepper, paprika, and turmeric) to the onion mixture. Stir constantly for 30 seconds to 1 minute. This “blooms” the spices, releasing their full flavor.
4. Simmer the Base: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the browned chicken back in, along with the sweet potato cubes, drained chickpeas, and salt. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10 minutes, or until the sweet potatoes are fork-tender.
5. Finish with Creaminess: Stir in the full can of coconut milk. Simmer gently, uncovered, for another 5 minutes to allow the sauce to thicken slightly and heat through. Taste and adjust seasoning if needed.
6. Serve: Remove from heat and stir in most of the chopped cilantro. Garnish with the remaining cilantro.
Serving Suggestions
This rich curry is best served over a base to soak up the delicious sauce. Steamed basmati or jasmine rice is the classic choice. For a lighter option, try cauliflower rice. It also pairs wonderfully with warm naan bread or roti for dipping. A side of cool, crisp cucumber raita helps balance the warmth of the spices.
How-to Summary
Quickly brown chicken thighs, then sauté onion, garlic, and ginger. Bloom the spices in the mixture, then add broth, chicken, sweet potatoes, and chickpeas to simmer until tender. Finish by stirring in coconut milk and fresh cilantro for a creamy, fragrant curry.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but be cautious. Chicken breasts cook faster and can become dry. Use 1.5 lbs of breasts, cut into chunks, and add them in step 4 with the broth to prevent overcooking.
How can I make this curry spicier? Add 1/2 to 1 teaspoon of red pepper flakes or cayenne pepper when blooming the other spices. You can also stir in a diced fresh chili pepper with the onions.
Is this curry freezer-friendly? Absolutely. Cool completely and store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water if needed.
Can I make it vegetarian? Easily. Omit the chicken, use vegetable broth, and add an extra can of chickpeas or a block of cubed firm tofu. Add tofu in the final 5 minutes of cooking.
My sauce is too thin. How do I thicken it? Simmer the curry uncovered for an additional 5-10 minutes after adding the coconut milk to reduce the sauce. For a quick fix, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering curry.
Common Mistakes to Avoid
- Not Blooming the Spices: Adding spices directly to liquid mutes their flavor. Always cook them briefly in oil/butter first.
- Overcooking the Sweet Potatoes: Cut them into uniform 1-inch pieces to ensure even cooking. They should be tender but not mushy.
- Using Light Coconut Milk: Full-fat coconut milk provides essential creaminess and richness. Light coconut milk will make the sauce watery and less flavorful.
- Stirring in Cilantro Too Early: Add fresh cilantro at the very end to preserve its bright color and fresh flavor.
Conclusion
This Chicken Sweet Potato Curry is the ultimate one-pot comfort food, masterfully balancing hearty protein, sweet vegetables, and creamy, spiced sauce. Its straightforward process yields restaurant-quality depth of flavor, making it a reliable recipe for both busy weeknights and special occasions. As the flavors meld, the leftovers truly become something special, guaranteeing a delicious meal today and an even better one tomorrow.