One of our favorite South Asian cuisine is the Chicken Curry. We made it special by simply adding sweet potatoes.
Chicken curry is a warm and comforting home cooked meal. It is made with rich coconut milk that makes this dish thick and creamy. The curry and ginger give it a warm rich and spicy flavor to the dish.
Curry Powder has a number of valuable health benefits, that you would gladly want to know. It helps prevent cancer, protects you against heart diseases, it eases pain and inflammation, boosts bone health, reduces Alzheimer’s disease symptoms and many more.
Sweet Potato, on the other hand, is a good source of Vitamin A, Vitamin B6, Vitamin C and Vitamin D. It has a relaxation and anti-stress mineral which are beneficial. The addition of the sweet potatoes give the dish some bulk and the starch is the perfect thing for soaking up all the delicious curry flavor.
We made this Sweet Potato and Chicken Curry recipe easy for you. Pressed for time? Make this dish ahead of time and store it in the refrigerator. The flavor only gets better with time and reheating is a breeze. Just pop it in the microwave or heat it up on the stove.
Sweet Potato and Chicken Curry
Chicken and Sweet Potato Curry
- 1 lb Chicken breast (cut into 1 inch chunks)
- 2 tbsp olive oil (divided, coconut oil works as well)
- 2 Sweet potatoes (large, peeled and cut into 1 inch cubes)
- 1/2 Onion (diced)
- 2 Garlic cloves (minced)
- 1 tbsp Curry powder (use your favorite)
- 1 tsp Ground ginger
- 1/2 cup Chicken stock
- 1 can Coconut milk
- Salt (to taste)
- Black pepper (to taste)
Heat 1 tbsp of cooking oil in a large skillet over medium heat.
Add the chicken breast chunks and season with salt and pepper. Brown the chicken, about 3-4 minutes per side.
Once the chicken is cooked remove from the pan and set aside. Add the remaining 1 tbsp olive oil to the pan. Add the onions and cook until translucent, about 5-7 minutes.
Add the garlic, curry powder, and ground ginger then cook for an additional 1-2 minutes, until fragrant.
Add the chicken stock and deglaze the pan, making sure to scrape all the brown bits off the bottom of the pan with a wooden spoon (this will make the dish even tastier!)
Add the coconut milk and sweet potatoes. Add the chicken back to the pan.
Bring to a simmer and cover with a tight fitting lid. Simmer until the sweet potatoes are tender, about 15-20 minutes.
Season with salt and pepper to taste and serve.
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