Chicken and Sweet Potato Curry with Coconut Milk
A creamy, comforting curry that blends juicy chicken, tender sweet potatoes, and spinach in a silky coconut milk sauce. Fragrant with garlic, ginger, and warming spices, this dish comes together in one pot for a weeknight dinner that feels hug-in-a-bowl. It’s naturally gluten-free, customizable with your favorite veggies, and delicious over rice or with warm naan.
Ingredients
- 1 lb skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons curry powder
- 1 cup coconut milk (full-fat for creaminess)
- 2 medium sweet potatoes, peeled and cubed
- 1 red bell pepper, sliced
- 2 cups fresh spinach
- to taste salt
- to taste black pepper
- 1 lime or lemon juice (optional, brighten the sauce)
Instructions
- Heat the olive oil in a large skillet or pot over medium heat. Add the onion and sauté for 3–4 minutes until it becomes translucent.
- Stir in the garlic and ginger; cook for about 1 minute until fragrant, being careful not to burn them.
- Add the chicken pieces and cook until they’re lightly browned on all sides, about 5–6 minutes.
- Sprinkle in the curry powder and toss to coat everything evenly. Let the spices toast for 1 minute to wake up the flavors.
- Pour in the coconut milk and add the cubed sweet potatoes and bell pepper. Bring to a gentle simmer, then cover and cook for 12–15 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
- Uncover and stir in the spinach. Cook for 1–2 minutes, just until it wilts. Season with salt and pepper to taste. If you like a hint of brightness, finish with a squeeze of lime juice.
- Taste and adjust the seasoning. If you prefer a thinner sauce, splash in a little water or stock; for a richer sauce, let it simmer uncovered for a few extra minutes to reduce.
- Serve hot over steamed rice, quinoa, or with warm naan. Garnish with chopped herbs or a light drizzle of coconut milk if you like.