Description
A creamy and flavorful curry made with chicken, sweet potatoes, and aromatic spices, perfect for a comforting meal.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 2 medium sweet potatoes, peeled and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch of ginger, grated
- 1 can of coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil over medium heat in a large pot until shimmering.
- Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the cubed chicken and cook until browned on all sides, about 5-6 minutes.
- Mix in the sweet potatoes, curry powder, turmeric, and cumin, stirring to coat everything evenly.
- Pour in the coconut milk, season with salt and pepper, and bring to a gentle simmer.
- Cover and cook for about 20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
- Serve hot, garnished with fresh cilantro.
Notes
Best eaten fresh the same day; sweet potatoes soften if they sit. Can be refrigerated for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg