Sweet Potato and Chicken Coconut Curry
A warm and comforting sweet potato and chicken coconut curry that's perfect for family dinners, featuring creamy coconut milk and flavorful spices.
15 min
Prep
25 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
30g carbs
22g fat
Ingredients
For 4 servings
- 500 g chicken thigh
- 2 sweet potato
- 400 ml coconut milk
- 1 onion
- 3 clove garlic
- 1 inch ginger
- 2 tbsp curry powder
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
- coriander — to taste
Instructions
- 1
Peel and dice the sweet potatoes into 1-inch cubes.
- 2
Dice the chicken thighs into bite-sized pieces, ensuring to wash your hands and any utensils afterward.
- 3
Chop the onion, mince the garlic cloves, and grate the ginger.
- 4
In a large pot, heat olive oil over medium heat.
- 5
Add chopped onion, garlic, and ginger, sautéing until the onion is translucent.
- 6
Stir in the curry powder and cook for 1 minute until fragrant.
- 7
Add chicken pieces and cook until browned on all sides, about 5 minutes.
- 8
Add the sweet potatoes to the pot and stir to combine.
- 9
Pour in the coconut milk, season with salt and pepper, and bring the mixture to a gentle simmer.
- 10
Cover and cook for 15-20 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
- 11
Garnish with fresh coriander before serving.
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