This mild coconut chicken curry with sweet potato is a delicious and flavorful dish that combines the richness of coconut milk with the warming spices of curry powder. Tender chicken is cooked in the creamy coconut sauce along with sweet potatoes, creating a perfectly balanced and satisfying meal. Serve it over steamed rice for a complete and filling dinner that the whole family will love.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for spice)
- 1 can (14 oz) coconut milk
- 1 large sweet potato, peeled and cubed
- 1 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Directions
- In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic, curry powder, cumin, turmeric, ground ginger, paprika, and cayenne pepper (if using) to the skillet. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
- Push the onion and spice mixture to one side of the skillet and add the chicken pieces in a single layer. Cook for 4-5 minutes, until browned on all sides.
- Add the coconut milk, sweet potato cubes, and chicken broth to the skillet. Bring to a simmer and let cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
- If desired, mix the cornstarch with a little water to create a slurry and add it to the skillet to thicken the sauce. Stir well and let simmer for an additional 2-3 minutes.
- Season with salt and pepper to taste. Serve the curry over steamed rice and garnish with fresh cilantro.
- Enjoy your mild coconut chicken curry with sweet potato!
