Chicken Sweet Potato Curry

The perfect marriage of savory spices to a subtle sweetness makes this Chicken Sweet Potato Curry a favorite time and time again.

The last three weeks or so has been a little crazy around here and I say crazy for lack of a better description. My grandmother passed away and about a week later my dad was hospitalized. Thankfully he is doing much better and since his release I have been on a fast track of pumping him full of nutritious food because that is what I do. I wanted to create a meal centered around sweet potatoes for their valuable nutrient content and also a meal that had enough protein in it to help him on his road to recovery. This Chicken Sweet Potato Curry was born. I made a big pot and sent all but one serving to him. Now as I am staring at this beautiful bowl of curry I am kind of bummed I didn’t make more. It was that delicious.

Tips about Chicken Sweet Potato Curry:

I used 4 medium sized fresh tomatoes for this Chicken Sweet Potato Curry recipe. Diced, they equaled about 2 cups. Use a 28 oz can including the juice of the tomatoes if you are substituting diced canned tomatoes.
I love sweet potatoes for their incredible health benefits and they add an extra layer of satisfaction to this curry.
Here are my favorite spices used in this Chicken Sweet Potato Curry: Simply Organic Curry, Simply Organic Garam Masala, and Simply Organic Cumin. (affiliate)
If your final product is not thickened to your liking, make a slurry with 1 tbsp of flour and a small amount of liquid from the curry. Stir into the curry and let simmer for about 2-3 minutes before adding the cilantro. Use almond or coconut flour for a gluten free alternative.
Serve this over rice (brown or white), quinoa or eat eat just by itself. I ate it like a soup and I was happy as can be.

Chicken Sweet Potato Curry

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Author: Heather

Recipe type: Dinner

Cuisine: Indian

Serves: 4 servings

Ingredients

2 tbsp oil
1 med onion *cut into ¼'s & then strips, about 1½ cups
2 med sweet potatoes *diced about 2½ cups
3-4 med tomatoes *diced about 2 cups
3-4 lg garlic cloves *diced or crushed
1- 1¼ lb chicken thighs *cubed
1½ tbsp garam masala
1 tsp curry
½ tsp cumin
2 tsp salt
1 13-14 oz can coconut milk
juice of 1 lime *about 1 tbsp
½ bunch cilantro *roughly diced
1 tbsp flour *optional to thicken, see notes above for gluten free options

Instructions

Peel and dice potatoes-set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
Heat a dutch oven or med sized soup pan over med-high heat. Add oil and sauté onion until sweating, about 2 mins. Add diced potatoes, sauté for another 2-3 minutes. Add tomatoes, chicken, garlic, spices, salt, coconut milk and lime juice. Bring to a slow simmer stirring occasionally, about 5 mins. Cover and reduce heat to med-low. Simmer for 20- 25 mins stirring occasionally.
Add cilantro the last 5 mins cooking and at this time make a slurry with flour and a small amount of curry liquid. Stir into curry and simmer for about 3 mins. (Flour step is optional as a means to thicken curry.)
Serve over rice, quinoa or by itself.

Notes

*Please use as many organic ingredients as possible.* Inspired by Jessica in the Kitchen.

This recipe is part of Meal Plan Monday.

If You Love Asian flavors check out these recipes.

One-Pot Asian Chicken and Rice