Description
A vibrant and flavorful curry made with tender chicken, creamy sweet potatoes, and a blend of aromatic spices. This dish is a comforting, healthy option that’s perfect for any day of the week.
Ingredients
Scale
- 2 chicken breasts, diced
- 2 medium sweet potatoes, peeled and cubed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp cinnamon
- 2 cups chicken broth
- Salt and pepper, to taste
- Olive oil for cooking
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until softened, about 5 minutes.
- Add curry powder, ginger, turmeric, and cinnamon, stirring for 1-2 minutes to release the spices’ aroma.
- Pour in chicken broth, coconut milk, and sweet potatoes. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until sweet potatoes are tender.
- Return the chicken to the pot and simmer for another 5-7 minutes until fully cooked through.
- Season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Notes
- For extra heat, add some chili flakes or fresh chili peppers.
- This curry pairs wonderfully with rice or naan bread.
- Leftovers can be stored in the fridge for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 35 minutes