Simple Sweet Potato Chicken Curry
This sweet potato chicken curry is a cozy, one-pot dinner made with minimal ingredients and bold flavor. Gently simmered in broth and coconut milk, it is nourishing, comforting, and easy to digest. Perfect for busy weeknights, this simplified curry proves that delicious meals do not need to be complicated.
Equipment
- Large pot or Dutch Oven
Ingredients
- ½ cup chicken or vegetable broth for cooking
- 1 pound boneless skinless chicken breasts or thighs cut into 2-inch pieces
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- Sea salt to taste
- 1 medium sweet potato chopped (equals about 2 cups)
- 1 13.5-oz can of coconut milk
- Cilantro or green onion for garnish
- Cooked white rice or cauliflower rice for serving
Instructions
- In a large pot or Dutch oven over medium high heat, add the broth and bring to a gentle simmer.
- Add the chicken pieces, curry powder, garam masala, and a pinch of sea salt. Stir to coat the chicken in spices. Cook about 5 to 7 minutes until chicken is browned on all sides and spices are fragrant, stirring occasionally.
- Add the chopped sweet potato and coconut milk. Stir gently to combine. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 20–25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.
- Taste and adjust seasonings as needed.
- Serve warm over cooked white rice or cauliflower rice and garnish with cilantro or green onion.