Coconut Curry Chicken with Sweet Potatoes and Peas

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 can (13.5 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked jasmine rice for serving

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, curry powder, and cumin, cooking for 1 minute until fragrant.
3. 3 Add coconut milk and diced tomatoes, stirring to combine.
4. 4 Nestle chicken and sweet potatoes into the sauce. Cover and simmer for 20 minutes.
5. 5 Uncover and stir in frozen peas, cooking until heated through, about 5 minutes.
6. 6 Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Equipment

• Large skillet with lid
• Cutting board and knife
• Measuring spoons

Variations

• Add shrimp for a seafood twist.
• Substitute butternut squash for sweet potatoes.

Substitutions

• Use almond milk for a lighter curry.
• Substitute chickpeas for chicken for a vegetarian option.

Pairings

• A crisp Chardonnay or a cold Kingfisher beer.
• Mango chutney on the side for a sweet contrast.

Nutrition

Tips

• For a spicier kick, add a pinch of red pepper flakes with the curry powder.
• If you prefer chicken breast, use it but monitor cooking time to avoid dryness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with a side of warm naan or garlic naan.
• A cooling cucumber yogurt sauce complements the curry beautifully.

FAQ