Chicken Sweet Potato Curry Recipe

5 from 1 vote

Chicken Sweet Potato Curry Recipe

This chicken sweet potato curry is a one-skillet comfort food that’s full of protein, veggies, and warm flavors and ready in 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Dish

Cuisine: Indian

Diet: Diabetic, Gluten Free, Low Fat, Low Lactose

Servings: servings

Calories: 439kcal

Author: Sammi Ricke

Cost: $7.00

Equipment

Ingredients

1 onion, diced
3 chicken breasts (about 1 1/2 lbs), chopped into 1/2-1 inch cubes
2 large sweet potatoes (about 1 1/2 lbs), peeled and chopped into 1/2-1" pieces
1 (15 ounce) canned light coconut milk
1/2 cup chicken stock
1 1/2-2 Tablespoons curry powder
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon ground black pepper

Instructions

Lightly spray a large skillet or soup pot with non-stick cooking spray and heat over medium-high heat. Add the diced onions and sauté for a few minutes or until translucent.
1 onion, diced
Add the diced chicken and cook until just browned on each side or 2-3 minutes. The chicken will not be fully cooked through.
3 chicken breasts (about 1 1/2 lbs), chopped into 1/2-1 inch cubes
Stir in the sweet potatoes, coconut milk, chicken broth, and 1 /12 Tablespoons curry powder. Bring to a simmer over medium heat. Turn the heat down to medium-low and simmer uncovered until the sweet potatoes are soft or about 10-15 minutes.
2 large sweet potatoes (about 1 1/2 lbs), peeled and chopped into 1/2-1" pieces, 1 1/2-2 Tablespoons curry powder, 1 (15 ounce) canned light coconut milk, 1/2 cup chicken stock
Add in the frozen peas, salt, and black pepper. Stir until combined and cook for 1 minute or until the peas are no longer frozen. Take off heat.
1 cup frozen peas, 1 teaspoon salt, 1/4 teaspoon ground black pepper
Take a quick taste and, if needed, add the remaining curry powder, more salt and black pepper to suite your palate. Serve alone or over rice or quinoa.
Store leftovers in the fridge for up to 3 days in an airtight container.

Notes

Ingredient Tips - Add 1 1/2 Tablespoons curry powder to being with. You can always add the other 1/2 Tablespoon after the recipe is finished if you need more zing.

Prep Tips - Try adding baby spinach to the finished dish, if desired.

Nutrition