Description
A quick and creamy chicken curry with sweet potatoes that is perfect for busy nights.
Ingredients
- 1 lb chicken breast, cubed
- 2 medium sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is translucent.
- Add the cubed chicken and cook until it is no longer pink.
- Stir in the curry powder and cumin. Cook for another minute until fragrant.
- Add the sweet potatoes and coconut milk. Bring to a simmer.
- Reduce the heat, cover, and let it cook for about 20-25 minutes or until the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
You can substitute chicken with chickpeas or tofu for a vegetarian version. Frozen leftovers taste great after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian