Name: Chicken Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces; 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes; 1 medium onion, thinly sliced; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 can (14 oz / 400 ml) full‑fat coconut milk, shaken; 1 cup (240 ml) low‑sodium chicken stock; 2 tbsp tomato paste; 1 tbsp curry powder; 1 tsp ground cumin; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste; 2 tbsp neutral oil (vegetable or light olive oil); 1 tbsp unsalted butter; 2 tbsp fresh cilantro, finely chopped; 1 tbsp lime juice; Optional: toasted cashews or yogurt dollop

Description

A refined weeknight dish with tender chicken, caramelized sweet potato, and a fragrant coconut-spice sauce.

Ingredients

Scale

1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes
1 medium onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1 can (14 oz / 400 ml) full‑fat coconut milk, shaken
1 cup (240 ml) low‑sodium chicken stock
2 tbsp tomato paste
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and freshly ground black pepper, to taste
2 tbsp neutral oil (vegetable or light olive oil)
1 tbsp unsalted butter
2 tbsp fresh cilantro, finely chopped
1 tbsp lime juice
Optional: toasted cashews or yogurt dollop

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Instructions

Season the chicken lightly with salt and pepper. Heat 1 tbsp oil in a large sauté pan over medium-high heat. Sear chicken in batches until golden-brown, about 3 minutes per side. Remove and set aside.
Reduce heat to medium, add remaining oil and butter. Add sliced onion and sauté until translucent and edges begin to caramelize, about 6–8 minutes.
Stir in garlic and ginger for 30 seconds until aromatic. Add curry powder, cumin, and smoked paprika; toast briefly to bloom the spices.
Add tomato paste and cook 1 minute, stirring to coat the aromatics. Deglaze the pan with a splash of chicken stock, scraping up any browned bits.
Return seared chicken to the pan. Add sweet potato cubes, pour in remaining stock and coconut milk. Bring to a gentle simmer, then cover and simmer 15–20 minutes, until sweet potato is fork-tender.
Uncover and simmer 3–5 minutes to thicken the sauce. Stir in lime juice and adjust salt.
Finish with chopped cilantro and optional toasted cashews or a spoonful of yogurt for creaminess. Let the curry rest off heat for 5 minutes before serving.

Notes

Let the curry rest before serving for flavors to meld. For variations, you can swap chicken for chickpeas or use light coconut milk for a lighter variant.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 8g
Sodium: 300mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 25g
Cholesterol: 85mg