When it’s freezing outside, nothing beats a bowl of warm, creamy curry. This 30-Minute Indian Chicken Sweet Potato Curry combines tender chicken, golden curry spices, and coconut milk for the ultimate cozy comfort meal. It’s quick, flavorful, and perfect for busy weeknights!
🥘 Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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2 tbsp yellow curry powder
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1 tbsp garam masala
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1/4 tsp cayenne pepper (adjust to taste)
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Salt and chili flakes to taste
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6 tbsp salted butter
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1 onion, chopped
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1 medium sweet potato, chopped
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3 cups canned coconut milk
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1/2 cup fresh cilantro, chopped
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2 cups fresh baby spinach
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Cooked rice, for serving
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Fresh naan, for serving
👩🍳 Instructions
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Season the chicken with curry powder, garam masala, cayenne, salt, and chili flakes.
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In a large skillet, melt butter over medium heat. Add onion and sauté until golden.
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Add the chicken and cook until lightly browned.
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Stir in chopped sweet potato and coconut milk. Simmer for 15–20 minutes until the chicken is cooked and the sweet potatoes are tender.
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Add spinach and cook for 2 minutes until wilted.
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Garnish with cilantro and serve hot with rice and warm buttery naan.
🌿 Serving Tips
Serve your curry with steamed basmati rice, garlic naan, or quinoa for a lighter twist. Add a squeeze of lime for extra zest and brightness.