Chicken Sweet Potato Curry
A super quick chicken sweet potato curry that features juicy chicken braised with tender sweet potatoes and chickpeas in a coconut curry. It is extremely easy to put together and tastes so hearty - perfect for a busy weekday dinner or meal prep. {Gluten-Free}
Servings: 4 to 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1.5 lb (680 g) boneless skinless chicken thighs , cut to bite-size pieces (*Footnote 1)
- 1 white onion , minced
- 4 garlic cloves , minced
- 1 thumb ginger , minced
- 3 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder (Optional, *Footnote 2)
- 2 cups chicken broth
- 2 small or 1 big (1 lb / 450 g) sweet potatoes , cut into 1” (2.5 cm) pieces
- 1 can (15 oz / 425 g) garbanzo beans (aka chickpeas) , drained
- 1/2 teaspoon salt
- 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (*Footnote 3)
- 1/2 cup cilantro , chopped
Instructions
- Heat the olive oil in a 9” dutch oven or a large skillet over medium-high heat until hot. Add the chicken pieces without overlapping. Cook for 1 minute without disturbing, or until the bottom turns golden brown. Flip to brown the other side.
- Add the butter, onion, ginger and garlic. Cook over medium heat until the onion turns light golden, 2 to 3 minutes. Add the curry powder, cumin powder, black pepper, paprika, and turmeric powder. Cook and stir over medium-low heat for 30 seconds, until the curry powder is evenly coated.
- Add the chicken broth, sweet potato, garbanzo beans, and salt. Bring to a boil then reduce to medium-low heat. Simmer for 10 minutes, or until the sweet potatoes turn tender.
- Pour in the coconut milk and cook over medium heat until the sauce just starts to simmer. Turn off heat and garnish with cilantro, if using. Serve hot over steamed rice or by itself as a main dish.
Notes
- I highly recommend using chicken thighs in this recipe, so the meat will stay juicy and tender. If you use chicken breast, you should remove it from the pan once you finish browning (step 1), and then add it back at step 3, after the broth returns to a simmer.
- Turmeric adds a beautiful bright yellow color to the dish. You can skip it and it won’t affect the taste of the dish much.
- Sometimes coconut milk separates, and the thick cream is floating on the top. To make the curry extra creamy, I prefer to only add the thick creamy layer to the curry and leave the coconut water behind. If you’re unsure, add half a can of coconut milk, stir and taste the curry. If you prefer the curry to be milder, you can add the rest of the coconut milk.
Nutrition
Serving: 1serving, Calories: 558kcal, Carbohydrates: 50.7g, Protein: 24.8g, Fat: 30.4g, Saturated Fat: 18g, Cholesterol: 51mg, Sodium: 446mg, Potassium: 1382mg, Fiber: 12.2g, Sugar: 7.3g, Calcium: 100mg, Iron: 6mg