Easy Sweet Potato & Chicken Curry
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The bad news first: I was in the middle of photographing some oatmeal banana chocolate chip cookies when my camera took a field trip… off the kitchen counter, to the floor. It took the hit hard. So, without a way to take pictures for a little while, I’ll be posting less for the next few weeks. I have a enough recipes in my backlog that I’ll be posting one recipe a week for the next few weeks instead of my usual two. My new camera is on backorder, so I’m crossing my fingers it gets here ASAP!
The good news: I have curry to drown my sorrows in. 😉
Do you have a food you can’t live without? Maybe peanut butter? Or chocolate? Those are really good choices, and I would put them on my must-have list for sure (especially chocolate). An oddball item on my list is curry.
This sweet potato & chicken curry is one actually an oldie from the blog – something I originally published over two years ago! It needed a bit of a face lift, and I was more than happy to accommodate... This sweet and savory curry is welcome in my house anytime, but especially when we have a foot of snow outside (which we do right now!). It offers a ying and yang of spicy and creamy; of hot and cool; of sweet and savory. Few other dishes are quite so satisfying.
Easy Sweet Potato & Chicken Curry
Serves: 4 | Total Time: 30 minutes
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 pound boneless skinless chicken breast, cubed
- 1 serrano chile, minced
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon ground turmeric
- 1 tablespoon ground curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fennel seeds (whole)
- 1/4 teaspoon ground black pepper
- Optional: dash of cayenne pepper, for extra heat
- 1/4 teaspoon salt
- 2 medium sweet potatoes, diced (or 1 large)
- 2 14-ounce cans of crushed tomatoes (diced works too, will just be a chunkier curry)
- 1 cup canned full-fat coconut milk
- For serving: minced cilantro, roasted cashews, and your choice of rice/cauliflower rice/quinoa/etc
Directions:
- Heat the coconut oil in a large skillet over medium heat. When the oil glisten, add diced onion, minced garlic, and minced ginger. Sauté until onions are transparent.
- Add the cubed chicken to the pan, browning on each side for about 3 minutes, and then turning to cook the other side. Add the minced serrano chile, spices, and salt, and stir.
- Add the diced sweet potato, along with the canned tomatoes, and coconut milk. Stir to incorporate everything.
- Bring to a simmer and place lid on pan, cooking until the sweet potatoes are tender, about 15 minutes. Prick potatoes with a fork to ensure they are soft all the way through.
- Serve curry hot, sprinkled with cilantro and toasted cashews, along with a side of rice/cauliflower rice/quinoa/etc.
