Chicken and Sweet Potato Coconut Curry

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) coconut milk
• 1/2 cup chicken broth
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) diced tomatoes
• 2 tablespoons lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
3. 3 Pour in coconut milk and chicken broth, stirring to combine.
4. 4 Add chicken and sweet potatoes, ensuring they're coated in the sauce.
5. 5 Stir in diced tomatoes and bring to a gentle simmer.
6. 6 Cover and cook for 20-25 minutes, or until chicken is cooked through and sweet potatoes are tender.
7. 7 Stir in lime juice and season with salt and pepper to taste.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Large skillet with lid

Variations

• Add spinach or kale for extra greens.
• Include diced bell peppers for additional sweetness.

Substitutions

• Use chicken breast if thighs are not available.
• Substitute almond milk for coconut milk for a nutty twist.

Pairings

• Green beans
• Basmati rice

Nutrition

Tips

• For a vegetarian option, swap chicken for chickpeas.
• Adjust cayenne pepper for desired spice level.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Serving Suggestions

• Serve with steamed jasmine rice or warm naan bread.
• Pair with a cooling cucumber raita on the side.

FAQ