Paleo Chicken and Sweet Potato Curry

Indulge in the comforting flavors of this Paleo Chicken and Sweet Potato Curry, a hearty and wholesome dish that’s bursting with warmth and spice. Perfect for those embracing a paleo lifestyle, this one-pot recipe features tender chunks of seasoned chicken, vibrant sweet potatoes, and fresh spinach immersed in a creamy, aromatic coconut milk-based sauce. Infused with bold spices like curry powder, cumin, and cinnamon, and brightened with a squeeze of lime and fresh cilantro, this curry strikes the perfect balance of savory and slightly sweet. Ready in just an hour, it's a nutrient-packed, dairy-free, and gluten-free meal that’s as easy to make as it is delicious. Serve it steaming hot for a cozy dinner, or enjoy as meal prep for a flavorful week ahead! Keywords: Paleo curry, chicken and sweet potato recipe, dairy-free curry, gluten-free dinner, healthy comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium onion, diced
• 3 cloves garlic cloves, minced
• 1 tablespoon ginger, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 0.5 teaspoon cinnamon
• 0.25 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and diced
• 14.5 ounces diced tomatoes
• 14 ounces full-fat coconut milk
• 0.25 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 2 cups fresh spinach

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Add them to the pot and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

Step 3

In the same pot, add the diced onion and cook until soft and translucent, about 5 minutes.

Step 4

Stir in the garlic and ginger, cooking until fragrant, about 1 minute.

Step 5

Add the curry powder, cumin, cinnamon, and cayenne pepper, stirring to coat the onions and release the spices' aromas.

Step 6

Add the diced sweet potatoes, stirring to mix with the spices.

Step 7

Pour in the diced tomatoes and coconut milk, mixing all the ingredients together.

Step 8

Return the chicken to the pot and bring to a simmer. Cover the pot and cook for 20-25 minutes or until the sweet potatoes are tender and the chicken is cooked through.

Step 9

Once cooked, stir in the chopped cilantro and lime juice, adjusting seasoning to taste.

Step 10

Add the fresh spinach, stirring until just wilted.

Step 11

Serve the curry hot, garnishing with additional cilantro if desired.

Nutrition Facts

Serving size	(1992.2g)

Amount per serving	% Daily Value*
Calories	2436.1

Total Fat 141.6g	0%
Saturated Fat 111.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 385.6mg	0%
Sodium 5560.4mg	0%
Total Carbohydrate 141.9g	0%
Dietary Fiber 35.5g	0%
Total Sugars 46.1g
Protein 164.5g	0%

Vitamin D 4.5IU	0%
Calcium 533.8mg	0%
Iron 31.1mg	0%
Potassium 4779.4mg	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: 51.0%

Protein: 26.3%

Carbs: 22.7%