Discover a quick healthy Chicken Sweet Potato Curry recipe that blends savory flavors with simple techniques for a delicious nutritious meal
Ingredients
Scale
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced
1 medium onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
1 cup chicken broth
2 tablespoons curry powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro, for garnish
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent, about 5-7 minutes. Then, stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Add the chicken pieces to the pot and season with salt and pepper. Cook for about 5 minutes until the chicken is browned on all sides, but not fully cooked through.
Sprinkle the curry powder and cumin over the chicken and sweet potatoes. Stir well to combine and toast the spices for a minute.
Slowly pour in the coconut milk and chicken broth, scraping the bottom of the pot to deglaze any browned bits. Bring to a gentle simmer and reduce the heat to low.
Let the curry simmer for 20 minutes or until the sweet potatoes are tender and the chicken is fully cooked. Taste and adjust seasoning if necessary.
