Description
A vibrant and flavorful 30-minute Indian Chicken Sweet Potato Curry featuring tender chicken simmered in a rich coconut milk sauce with aromatic spices, sweet potatoes, fresh spinach, and cilantro. This comforting curry pairs perfectly with steamed rice and warm naan bread for a satisfying meal.
Ingredients
Scale
Protein and Spices
- 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, to taste
- Chili flakes, to taste
Vegetables and Herbs
- 1 onion, chopped
- 1 medium sweet potato, chopped
- 2 cups fresh baby spinach
- 1/2 cup fresh cilantro
Dairy and Liquids
- 6 tablespoons salted butter
- 3 cups canned coconut milk
- 1/2 cup water
Serving
- Cooked rice, for serving
- Fresh naan, for serving
Instructions
- Season the Chicken and Sauté: In a large Dutch oven or braiser, toss the chicken with yellow curry powder, garam masala, cayenne pepper, salt, and chili flakes. Add the chopped onions and 3 tablespoons of salted butter. Place the pot over high heat and cook, melting the butter and allowing it to brown around the chicken while releasing the aromas of the spices.
- Add Sweet Potatoes and Butter: Add the remaining 3 tablespoons of butter and the chopped sweet potatoes to the pot. Toss everything together so the sweet potatoes coat in the butter and spice mixture, mixing well with the chicken and onions.
- Simmer with Coconut Milk: Reduce the heat to low. Pour in the coconut milk and 1/2 cup of water. Add the cilantro on top but do not stir it in immediately. Partially cover the pot and let it simmer gently for 15 to 20 minutes, or until the chicken is fully cooked and the sweet potatoes are tender.
- Finish with Spinach and Seasoning: Stir in the fresh baby spinach until wilted. Taste and adjust seasoning with additional salt and chili flakes as desired.
- Serve: Spoon the chicken curry and sauce over cooked rice. Garnish with fresh cilantro and serve alongside warm naan bread for a complete and flavorful meal.
Notes
- You can use either chicken breasts or thighs depending on preference; thighs yield more tender results.
- Adjust cayenne pepper and chili flakes to control the dish’s spiciness.
- For a richer flavor, use full-fat canned coconut milk.
- Serve with basmati or jasmine rice for best results.
- The dish is best eaten fresh but can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Indian chicken curry, sweet potato curry, coconut curry, easy chicken curry, weeknight dinner, quick curry recipe
