Chicken and Sweet Potato Curry

Warm, comforting, and packed with rich, aromatic flavors, this hearty Chicken and Sweet Potato Curry is the ultimate one-pot meal for cozy evenings. Tender chicken breast and velvety sweet potato cubes are simmered to perfection in a luxurious coconut milk-based sauce infused with fragrant curry powder, cumin, and coriander. A medley of garlic, ginger, and onion forms the base, while a hint of optional green chili adds a subtle kick. The creamy curry is balanced with fresh cilantro and a bright squeeze of lime, making every bite irresistibly vibrant. With just 20 minutes of prep and a simmering time of 40 minutes, this gluten-free, dairy-free dish is both quick and wholesome, perfect for a flavorful weeknight dinner or a no-fuss entertaining option. Pair it with steamed rice or naan bread to soak up every silky spoonful!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams chicken breast
• 500 grams sweet potatoes
• 1 large onion
• 3 pieces garlic cloves
• 1 inch piece ginger
• 400 ml coconut milk
• 250 ml chicken broth
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 0.5 bunch fresh cilantro
• 1 optional green chilies
• 1 piece lime

Directions

Step 1

1. Begin by peeling and dicing the sweet potatoes into 1-inch cubes. Set aside.

Step 2

2. Chop the onion and finely mince the garlic and ginger.

Step 3

3. If using, slice the green chili thinly.

Step 4

4. Cut the chicken breast into bite-sized pieces, around 1 inch each.

Step 5

5. Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 6

6. Add the onions, garlic, ginger, and green chili (if using) to the pot and sauté until the onions are translucent, about 5 minutes.

Step 7

7. Stir in the curry powder, ground cumin, ground coriander, salt, and black pepper. Cook for an additional minute to toast the spices.

Step 8

8. Add the chicken pieces, stirring well to coat them with the spice mixture. Cook until they're browned on the outside, about 5 minutes.

Step 9

9. Pour in the coconut milk and chicken broth, stirring to combine.

Step 10

10. Add the sweet potato cubes to the pot. Bring the mixture to a gentle boil.

Step 11

11. Reduce the heat to a simmer, cover, and cook for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.

Step 12

12. Taste and adjust seasoning if necessary.

Step 13

13. While the curry simmers, chop the cilantro leaves.

Step 14

14. Once the curry is done, stir in half of the chopped cilantro.

Step 15

15. Serve the curry hot, garnished with the remaining cilantro and a squeeze of lime juice.

Nutrition Facts

Serving size	(2067.9g)

Amount per serving	% Daily Value*
Calories	1735.3

Total Fat 48.5g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 5.1g
Cholesterol 430mg	0%
Sodium 9040.4mg	0%
Total Carbohydrate 177.7g	0%
Dietary Fiber 23.4g	0%
Total Sugars 64.5g
Protein 157.1g	0%

Vitamin D 0IU	0%
Calcium 410.8mg	0%
Iron 20.1mg	0%
Potassium 2840.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 35.4%

Carbs: 40.0%