Description
A comforting and flavorful dish featuring tender chicken and sweet potatoes in a creamy coconut sauce, perfect for cozy dinners.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons curry powder
- 1 tablespoon fresh ginger, grated
- 1/4 cup fresh cilantro, chopped
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- Chop the chicken into bite-sized pieces.
- Peel and dice the sweet potatoes into uniform cubes.
- In a large pot over medium heat, drizzle 1 tablespoon of olive oil.
- Add the chopped chicken and sauté until golden brown, about 5 minutes.
- Stir in the grated ginger until fragrant, about 1 minute.
- Toss in the diced sweet potatoes along with curry powder.
- Stir to coat everything evenly and cook for another 2 minutes.
- Add coconut milk and vegetable broth to the pot.
- Stir to combine all ingredients and simmer on low heat for about 20 minutes until chicken is cooked through and sweet potatoes are tender.
- Squeeze fresh lime juice over the curry.
- Sprinkle chopped cilantro on top just before serving.
- Transfer generous portions onto plates or bowls, drizzling any remaining sauce over the top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 75mg
Keywords: For extra creaminess, add more coconut milk towards the end of cooking. Customize by adding vegetables like spinach or bell peppers for added nutrition. Leftovers can be stored in an airtight container in the fridge for up to three days.