Creamy Chicken Sweet Potato Curry (Print Version)
# Ingredients:
→ Base Ingredients
01 -
Coconut oil or avocado oil - 2 tablespoons
02 -
Red or yellow onion, diced - 1 whole
03 -
Serrano or jalapeño pepper, finely diced - 1
04 -
Salt - 1/2 teaspoon
05 -
Boneless skinless chicken thighs, cut into bite-size pieces - 1.5 pounds
→ Aromatics & Spices
06 -
Minced garlic cloves - 4
07 -
Fresh ginger, peeled and grated - 2 inch piece
08 -
Curry powder - 2 to 3 tablespoons
09 -
Indian red chili powder or regular chili powder - 1/2 teaspoon
10 -
Ground cumin - 1 teaspoon
11 -
Turmeric powder - 1 teaspoon
12 -
Black pepper - 1 teaspoon
13 -
Garam masala - 1 teaspoon (optional)
→ Vegetables & Liquids
14 -
Crushed tomatoes - 1 can (14.5 oz)
15 -
Sweet potatoes, cut into 1-inch pieces - 1 1/2 pounds (about 2 medium)
16 -
Full-fat unsweetened coconut milk - 1 can (13.5 oz)
17 -
Baby spinach, roughly chopped - 3 cups
→ Finishing Touches
18 -
Fresh lemon juice - 1 to 2 tablespoons
19 -
Fresh cilantro, chopped - 1/4 cup plus more for garnish
# Instructions:
01 -
Get your pan nice and hot with oil over medium-high heat. Toss in your diced onion, chili pepper, and salt - let them dance together for about 2 minutes until the onion softens up. Add your chicken pieces in a single layer and let them brown a bit.
02 -
Now's the time for all those fragrant spices! Mix in the garlic, ginger, and all your ground spices. Keep stirring for about a minute until your kitchen smells amazing and the chicken is wearing a beautiful coat of spices.
03 -
Pour in those crushed tomatoes and give everything a good stir. Then add your sweet potato chunks and creamy coconut milk. Scrape up any tasty bits stuck to the bottom - that's pure flavor!
04 -
Let it all come to a gentle bubble, then turn down the heat, cover, and let it simmer for 15 minutes. Season to taste, then add your spinach and cook another 5 minutes until the sweet potatoes are tender and spinach is wilted.
05 -
Turn off the heat and brighten it all up with fresh lemon juice and a handful of cilantro. Serve it hot over rice or with some warm flatbread on the side.
# Notes:
01 -
You can adjust the spiciness by controlling the amount of chili pepper seeds you include
02 -
Keep an extra can of coconut milk handy if you prefer more sauce
03 -
The curry powder's strength varies by brand and age - adjust accordingly