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A steaming bowl of creamy chicken and sweet potato curry topped with fresh cilantro

Chicken Sweet Potato Curry

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 500 g skinless , boneless chicken thighs, cut into 3cm cubes
  • 2 large sweet potatoes, peeled and cut into 2cm cubes
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic , minced
  • 1 tablespoon fresh ginger, grated
  • 400 ml full -fat coconut milk
  • 2 tablespoons yellow curry powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon vegetable oil
  • 250 ml chicken stock
  • 1 tablespoon lime juice
  • 0.5 teaspoon sal t
  • 0.25 teaspoon black pepper
  • Fresh cilantro for garnish

Instructions
 

  • Heat vegetable oil in a large pot over medium heat.
  • Add the diced onion and sauté until translucent, approximately 5 minutes.
  • Add the chicken cubes and cook until browned on all sides.
  • Stir in the minced garlic, grated ginger, curry powder, and turmeric; cook for 1 minute until fragrant.
  • Add the sweet potato cubes, coconut milk, and chicken stock to the pot.
  • Bring the mixture to a simmer, then reduce heat to low and cover.
  • Simmer for 20 to 25 minutes until the sweet potatoes are tender and the chicken is fully cooked.
  • Season with salt, pepper, and lime juice.
  • Serve hot, garnished with fresh cilantro.