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–+ servings
Chicken Sweet Potato Curry

Savory Chicken Sweet Potato Curry for Cozy Weeknight Dinners

This Chicken Sweet Potato Curry is a comforting and nutritious dish, ideal for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil can use vegetable or canola oil as a substitute
  • 2 tablespoons Butter replace with additional olive oil for a dairy-free option
  • 1.5 lbs Boneless Skinless Chicken Thighs chicken breast can be used, just monitor cooking time
  • 1 medium White Onion yellow onion or shallots are acceptable substitutes
  • 4 cloves Garlic fresh garlic is recommended for maximum impact
  • 1 thumb Ginger fresh is best, but ground ginger works in a pinch
For the Seasoning
  • 3 tablespoons Curry Powder adjust heat level according to preference
  • 1 teaspoon Cumin Powder no direct substitute, but coriander can complement
  • 1 teaspoon Black Pepper adjust to taste
  • 1 teaspoon Paprika optional but recommended for extra flavor
  • 1/2 teaspoon Turmeric Powder optional
For the Main Ingredients
  • 2 cups Chicken Broth vegetable broth is a great vegetarian substitute
  • 1 lb Sweet Potatoes cut into 1/2" pieces; consider squash as an alternative
  • 1 can Garbanzo Beans adds protein and hearty texture; substitute with any white beans if preferred
  • 1/2 teaspoon Salt enhances overall flavor
  • 1 can Coconut Milk heavy cream or non-dairy milks can be substituted, adjusting spices accordingly
  • 1/2 cup Cilantro omit if a less herbal flavor is desired

Equipment

  • Dutch oven or large skillet

Method
 

Directions
  1. Heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium-high heat. Once the oil is shimmering, add the 1.5 pounds of boneless skinless chicken thighs in a single layer. Allow them to brown for 3-5 minutes without stirring for a nice sear, then flip them to brown the other side for another 3-5 minutes until golden brown. Remove the chicken and set aside.
  2. In the same pot, add 2 tablespoons of butter along with the chopped white onion, minced garlic, and grated ginger. Sauté everything over medium heat for about 2-3 minutes until the onion becomes translucent and lightly golden.
  3. Sprinkle in 3 tablespoons of curry powder, 1 teaspoon of cumin powder, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1/2 teaspoon of turmeric. Cook for about 30 seconds, stirring constantly to toast the spices slightly.
  4. Pour in 2 cups of chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot for added flavor. Next, add 1 pound of diced sweet potatoes and 1 can of drained garbanzo beans. Bring to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 10 minutes.
  5. Slowly stir in a can of full-fat coconut milk, allowing it to blend seamlessly into the curry. Let it simmer for an additional 5-7 minutes to heat through thoroughly without boiling.
  6. Remove the pot from heat and taste, adjusting seasoning with salt and pepper as needed. Garnish your Chicken Sweet Potato Curry with 1/2 cup of chopped fresh cilantro.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 60gProtein: 28gFat: 18gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This curry stores well; prepare it in advance and refrigerate for up to 3 days or freeze for a quick meal later on.

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