Description

Chicken Sweet Potato Curry

Embrace the cozy flavors of fall with this comforting Chicken Sweet Potato Curry! This dish is quick to prepare, packed with tender chicken, sweet potatoes, and chickpeas, all braised in a creamy coconut curry sauce. It’s a perfect weeknight meal that fills your home with warmth, flavor, and the rich aromas of spices. Best of all, leftovers taste even better! Serve it over steamed rice for a complete meal.

2 tbsp olive oil
2 tbsp butter
1.5 lb boneless skinless chicken thighs, cut to bite-size pieces
1 white onion, minced
4 garlic cloves, minced
1 thumb ginger, minced
3 tbsp curry powder
1 tsp cumin powder
1 tsp black pepper
1 tsp paprika
1/2 tsp turmeric (optional)
2 cups chicken broth
1 lb sweet potatoes, cut into 1” pieces
1 can (15 oz) chickpeas, drained
1/2 tsp salt
1 can (13.5 oz) coconut milk
1/2 cup cilantro, chopped

Directions:
1. Heat olive oil in a large skillet. Brown chicken.
2. Add butter, onion, garlic, and ginger. Sauté until onion is golden.
3. Mix in spices, broth, sweet potatoes, chickpeas, and salt. Simmer for 10 mins.
4. Stir in coconut milk, simmer until heated. Garnish with cilantro.

Prep Time: 10 mins
Kcal: 558 per serving