CHICKEN AND SWEET POTATO CURRY

A cozy, flavor-packed, hearty curry made with chicken, sweet potatoes, bone broth, coconut milk, and warming spices.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Main Course

Cuisine: Asian, Indian

Keyword: Chicken and curry, Chicken curry, Curry, Curry and veggies

Servings: servings

2 tablespoons avocado oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 ½ tablespoons freshly grated ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon smoked paprika
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces (or chicken thighs)
2 sweet potatoes, peeled and cut into 1-inch cubes
2 cups chicken bone broth
(1) 13.5 ounce can full-fat coconut milk
2 teaspoons arrowroot starch
2 cups baby spinach or chopped kale
1 lime, zested and juiced

Heat avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add onion and cook for 4 to 5 minutes until softened and lightly golden.
Add garlic and ginger and cook for 30 to 60 seconds until fragrant.
Stir in curry powder, turmeric, cumin, coriander, smoked paprika, salt, and pepper. Cook briefly to bloom the spices.
Add chicken pieces and stir to coat in the spices. Cook 3 to 4 minutes, just until the chicken is opaque on the outside.
Add sweet potatoes, broth, and coconut milk. Stir to combine.
Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25 to 30 minutes, until sweet potatoes are tender and chicken is cooked through.
In a small bowl, whisk arrowroot starch with 2 tablespoons of water. Stir into the curry.
Simmer uncovered for 5 to 8 minutes, stirring occasionally, until the curry thickens slightly. If you’re using kale, add it now so it softens as the curry thickens. Spinach can be added later since it wilts quickly.
Turn off the heat and stir in spinach, lime zest, and lime juice. Taste and adjust seasoning as needed.

This curry keeps well in the fridge for up to four days. The flavors will intensify as it sits. Reheat gently on the stovetop.