Description
A warm and flavorful Chicken Sweet Potato Curry featuring tender chicken thighs simmered with sweet potatoes, garbanzo beans, and a blend of aromatic spices in a creamy coconut milk sauce. This comforting dish comes together in just 30 minutes, perfect for a hearty weeknight meal.
Ingredients
Scale
Proteins and Vegetables
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 white onion, minced
- 1 lb sweet potatoes (2 small or 1 large), cut into 1/2″ thick and 1″ long pieces
- 1 can garbanzo beans (15 oz / 425 g), drained
Spices and Seasonings
- 3 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder (optional)
- 1/2 teaspoon salt
Liquids and Oils
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chicken broth
- 1 can full-fat unsweetened coconut milk (13.5 oz / 400 ml)
Fresh Herb
- 1/2 cup cilantro, chopped
Other Aromatics
- 4 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
Instructions
- Brown the Chicken: Heat the olive oil in a 9” dutch oven or a large skillet over medium-high heat until hot. Add the chicken pieces without overlapping. Cook for 1 minute without disturbing, or until the bottom turns golden brown. Flip and brown the other side to develop flavor.
- Sauté Aromatics and Spices: Add the butter, minced onion, ginger, and garlic to the pan. Cook over medium heat until the onion turns light golden, about 2 to 3 minutes. Stir in curry powder, cumin powder, black pepper, paprika, and turmeric powder. Cook over medium-low heat for 30 seconds to release the spices’ fragrance.
- Add Liquids and Simmer: Pour in the chicken broth, then add the sweet potatoes, garbanzo beans, and salt. Bring the mixture to a boil, then reduce to medium-low heat and simmer gently for about 10 minutes, or until the sweet potatoes are tender.
- Finish with Coconut Milk and Garnish: Stir in the full-fat coconut milk and cook over medium heat until the sauce just begins to simmer. Turn off the heat and garnish with chopped cilantro. Serve hot over steamed rice or enjoy as a fulfilling main dish on its own.
Notes
- You can substitute chicken breasts for thighs if preferred, but thighs remain juicier.
- Turmeric powder is optional but adds vibrant color and subtle earthiness.
- Full-fat coconut milk enriches the curry with creamy texture and flavor; light coconut milk can be used for a lighter version.
- Serve with steamed rice or flatbread to soak up the flavorful sauce.
- Adjust salt to taste depending on the saltiness of the chicken broth used.
