30 Minute Indian Chicken Sweet Potato Curry
Quick, creamy, and warmly spiced 30 Minute Indian Chicken Sweet Potato Curry, perfect over rice or with naan.
Equipment
- Dutch oven
- Braiser
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 2 tablespoon yellow curry powder
- 1 tablespoon garam masala
- ¼ teaspoon cayenne pepper use to taste
- salt
- chili flakes
- 6 tablespoon salted butter
- 1 medium onion chopped
- 1 medium sweet potato chopped
- 3 cup canned coconut milk
- ½ cup fresh cilantro
- 2 cup fresh baby spinach
- cooked rice for serving
- fresh naan for serving
Instructions
- In a large Dutch oven or Braiser, toss the chicken with the curry powder, garam masala, cayenne, and season with salt and chili flakes. Add the onions and 3 tablespoons of butter. Set the pot over high heat. Melt the butter and cook until the butter begins to brown around the chicken and you are smelling those spices.
- To the pot, add 3 tablespoons of butter and the sweet potatoes. Toss them around in the butter, mixing everything.
- Reduce the heat to low. Add the coconut milk and ½ cup of water. Add the cilantro to the top. Partially cover and simmer for 15-20 minutes, or until the chicken is cooked through. Stir in the spinach. Season to taste with salt and chili flakes.
- Serve the chicken and sauce over rice. Top with fresh cilantro. We love this with a warm piece of naan.
Notes
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Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 1200IUVitamin C: 30mgCalcium: 50mgIron: 3mg
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