Heart-Healthy Chicken and Sweet Potato Curry

Indulge in the comforting flavors of this Heart-Healthy Chicken and Sweet Potato Curry—a delicious and nutritious one-pot meal perfect for weeknight dinners. Featuring tender chunks of chicken, sweet potatoes, and baby spinach simmered in a fragrant blend of curry powder, cumin, and coriander, this recipe is both wholesome and satisfying. Light coconut milk and low-sodium chicken broth create a creamy, rich base without the added guilt, while ginger and garlic add a burst of freshness to every bite. Quick to prepare in under an hour, this hearty curry is ideal for families looking for a balanced meal. Serve it hot, topped with fresh cilantro and a squeeze of lime for a vibrant finish. Packed with flavor, nutrients, and simplicity, this dish proves that healthy eating can be both easy and exciting!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 2 medium sweet potatoes, peeled and cubed
• 1 brown onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cups low-sodium chicken broth
• 1 13.5-ounce can light coconut milk
• 2 cups baby spinach
• 0 to taste salt
• 0 to taste freshly ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Cut the chicken breasts into bite-sized cubes. Season them lightly with salt and pepper.

Step 3

Add the chicken to the pot and sauté for 5-7 minutes or until browned. Remove the chicken and set aside.

Step 4

In the same pot, add the diced onion and sauté for about 4-5 minutes or until translucent.

Step 5

Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.

Step 6

Add the curry powder, ground cumin, and ground coriander to the onion mixture, stirring well to coat the onions and release the spices' aroma.

Step 7

Return the chicken to the pot, along with the cubed sweet potatoes.

Step 8

Pour in the low-sodium chicken broth and bring the mixture to a simmer. Cover the pot and cook for 15 minutes.

Step 9

Uncover and stir in the light coconut milk. Let the curry gently simmer for another 10-15 minutes or until the sweet potatoes are tender and the chicken is cooked through.

Step 10

Add the baby spinach to the pot, stirring until the leaves are wilted.

Step 11

Taste and adjust seasoning with more salt and pepper if needed.

Step 12

Serve the curry hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition Facts

Serving size	(1584.0g)

Amount per serving	% Daily Value*
Calories	1391.2

Total Fat 48.8g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7135.0mg	0%
Total Carbohydrate 83.0g	0%
Dietary Fiber 16.7g	0%
Total Sugars 19.3g
Protein 154.5g	0%

Vitamin D 4.5IU	0%
Calcium 314.3mg	0%
Iron 21.3mg	0%
Potassium 2517.0mg	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: 31.6%

Protein: 44.5%

Carbs: 23.9%