Description
This flavorful coconut curry chicken is made with tender chicken thighs, sweet potatoes, and aromatic spices, resulting in a comforting meal.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 small onion, sliced
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons yellow curry powder
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 (14-ounce) can full-fat coconut milk
- 1/2 cup chicken broth
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon oil (vegetable or avocado oil recommended)
Instructions
- Sear the chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear both sides until lightly browned, about 2–3 minutes per side. Don’t worry about fully cooking it through yet — we just want that golden crust for extra flavor. Remove the chicken and set it aside.
- Sauté aromatics: In the same pot, add the sliced onion. Cook until it turns soft and translucent, about 2 minutes. Add the ginger and garlic, stirring until fragrant.
- Add the curry powder: Sprinkle in the yellow curry powder and stir well to coat the onions, ginger, and garlic. Let the spices toast for 30 seconds to release their flavor — this step makes all the difference.
- Simmer the curry: Return the chicken to the pot along with the cubed sweet potatoes. Add soy sauce, salt, white pepper, coconut milk, and chicken broth. Stir to combine and bring the mixture to a boil.
- Cook until tender: Once boiling, reduce the heat to a gentle simmer. Cover and cook for 15–20 minutes, or until the sweet potatoes are fork-tender and the chicken is fully cooked.
- Optional thickening: If you prefer a thicker curry, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the curry. Let it simmer for another 2 minutes until thickened.
- Serve and enjoy: Ladle the curry over steamed rice or serve with warm flatbread. Garnish with fresh herbs if desired.
Notes
- This curry tastes even better the next day, so consider making it ahead of time.
- Add your favorite vegetables like spinach or bell peppers for extra nutrition.
- Adjust the level of spice by adding more or less curry powder according to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg