Chicken Sweet Potato Curry
sandravalvassori.com
This luxurious Chicken Sweet Potato Curry is an Indian-inspired meal made in one pot with mostly pantry staples. It's a fabulous weeknight dinner that is nutritious and filled with ultra-creamy, rich flavors that will taste as good as your favorite Indian takeout.
Servings: 4 to 6
Ingredients
- 2 tablespoons coconut oil, or avocado oil
- 1 red or yellow white onion, diced
- 1 serrano pepper or jalapeño pepper, finely diced (see notes)
- 1/2 teaspoon salt
- 1.5 pounds boneless, skinless chicken thighs, cut to bite-size pieces
- 4 garlic cloves, minced
- 2 inch piece of fresh ginger, peeled and grated (or minced)
- 2 - 3 Tablespoons curry powder (see notes)
- 1/2 teaspoon Indian red chili powder, or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 1 (14.5 oz) can crushed tomatoes, or half of 1 (28-ounce) can crushed tomatoes
- 1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
- 1 can 13.5 oz / 400 ml full-fat unsweetened coconut milk (see notes)
- 3 cups (45g) baby spinach, roughly chopped
- 1 - 2 Tablespoons lemon juice
- 1/4 cup chopped cilantro, plus more for garnish (optional)
Instructions
- Heat the oil in a large sauté pan that has a lid over medium-high heat. Add the onion, chili pepper (Serrano or jalapeño), and salt and sauté until onion starts to soften, about 2 minutes. Add the chicken in an even layer and cook, stirring occasionally, until slightly browned in spots.
- Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper and garam masala (if using). Cook, stirring constantly, until the chicken is evenly coated in the ground spices, about 1 minute. Pour in the chopped tomatoes and stir to combine.
- Add the sweet potatoes and coconut milk, scraping up any browned bits. Bring the curry to gentle boil, then reduce to a simmer. Cover, and simmer for about 15 minutes, stirring occasionally. Taste, season with a pinch more salt and pepper, if needed. Add the spinach, cover the pan again and cook until spinach is wilted and sweet potatoes are fork-tender, about 5 minutes more.
- Turn off the heat, drizzle in lemon juice and stir in chopped cilantro. Serve hot over rice or with flatbread garnished with a little more cilantro, if desired.
Notes
Serrano pepper: One Serrano pepper, or 1 small jalapeño, with seeds and membranes, will make a moderately spiced curry. If you prefer a mild curry, remove all the seeds and membrane from the pepper. If you love heat, leave the seeds and membranes and add 1 more pepper, if you wish.
Curry powder: Some curry powders are a lot weaker in flavor than others, particularly if they are a little past their prime. If yours is on the weak side, add 3 tablespoons to your curry.
Coconut milk: Depending on how much chicken and sweet potatoes you use, you may feel like you'd like a little more sauce. Have an extra can of coconut milk on standby in case you need to add more. I often need to add 1 cup more.
FOR THE SLOW COOKER
I had some requests for making this in the slow cooker so here you go!
*Omit the coconut oil and leave the chicken thighs whole.
In the bottom of the slow cooker, whisk together 1 can coconut milk, 1 (14-ounce can) crushed tomatoes, 2 tbsp curry powder, 1/2 tsp chili powder, 1 tsp cumin, 1 tsp turmeric, 1 tsp garam masala (if using), 1 tsp black pepper and 1/2 tsp salt. Add 1.5 lbs chicken thighs, 1 diced onion, 4 minced garlic cloves, 1 diced Serrano or jalapeño, 1 piece peeled and grated ginger and 2 peeled and chopped sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 7-8 hours or High for 4 hours. Roughly chop the chicken. Stir in spinach, cilantro and lemon juice 5 minutes before serving.
Serve over rice and with more chopped cilantro.
*Omit the coconut oil and leave the chicken thighs whole.
In the bottom of the slow cooker, whisk together 1 can coconut milk, 1 (14-ounce can) crushed tomatoes, 2 tbsp curry powder, 1/2 tsp chili powder, 1 tsp cumin, 1 tsp turmeric, 1 tsp garam masala (if using), 1 tsp black pepper and 1/2 tsp salt. Add 1.5 lbs chicken thighs, 1 diced onion, 4 minced garlic cloves, 1 diced Serrano or jalapeño, 1 piece peeled and grated ginger and 2 peeled and chopped sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
Cook on Low for 7-8 hours or High for 4 hours. Roughly chop the chicken. Stir in spinach, cilantro and lemon juice 5 minutes before serving.
Serve over rice and with more chopped cilantro.