Easy Sweet Potato and Chicken Curry with Coconut Milk
This curry infused dish is perfect for a weeknight meal, especially for a hungry crowd. Tender chunks of chicken and sweet potatoes are seasoned with an array of fragrant spices and herbs drenched in a coconut cream sauce. Prepare your tastebuds for this decadent and Easy Chicken and Sweet Potato Curry with Coconut Milk!
Ingredients
Curry Spice Mix
- 2 tablespoon Curry Powder
- 1 tsp Paprika
- 1 tsp Harissa
- ½ tsp Ground Coriander
- 1 tsp Red Pepper Flakes
- 1 tsp Turmeric
- 1 teaspoon Cumin
Additional Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- 1 lb Sweet Potatoes (about two medium sized)
- 2 cups Chopped Kale
- ½ tablespoon Chicken Bouillon more or less depending on taste
- 2 tablespoon Cooking Oil (we used Grape Seed)
- ½ cup Onion
- 5 cloves Garlic
- 14.5 oz Can Diced Tomatoes
- 15.5 oz Can Garbanzo Beans (Chickpeas)
- 1.5 teaspoon Ginger
- 1 tablespoon Tomato Paste
- 1 ½ cup Coconut Milk
Toppings
- 1 tablespoon Cilantro
- 1 tablespoon Parsley
- ¼ cup Red Onion
- Naan Bread
Instructions
- First, remove any excess fat and chop the chicken thighs into cubes. In a medium size bowl, combine one tablespoon of oil, curry powder, paprika, harissa, coriander, red pepper flakes, turmeric, cumin and chicken thighs.
- Prep the remaining ingredients by peeling and dicing sweet potatoes into bite size pieces. Roughly chop the onion, garlic, cilantro, parsley, red onion and set aside until further use.
- In a large pot on medium/high heat, boil 6 cups of water for the chopped kale.
- In a deep pan over medium heat, add the remaining oil and sauté garlic and onion. Add salt and pepper, stirring for 2-3 minutes until soft and translucent.
- Next, add tomato paste and stir for about thirty seconds.
- Pour in chicken and stir for one minute until fragrant and chicken begins to brown.
- Add chopped sweet potatoes, canned tomatoes, coconut milk, chicken bouillon and stir.
- At this point, the water should be boiling for the kale. Blanch the kale for two minutes until the kale becomes softened.
- Add in the kale and half of the parsley and cilantro into the pot, stir to combine.
- Cover the pot and allow the chicken and sweet potato curry to simmer for thirty minutes, stirring occasionally until potatoes are fork tender.
- It is important to note, depending on the simmer level, you may need to add more liquid so that the liquid does not completely evaporate.
- Add ¼ cup at a time of chicken stock/broth if needed.
- While the chicken curry is simmering for the last half hour, add the ginger and pour in the chickpeas and allow them to cook through and become warm.
- This chicken curry can be enjoyed over jasmine or basmati rice and topped with chopped red onion, parsley and cilantro!