Imagine gathering your loved ones around a cozy dinner table, the air filled with the aromatic essence of ginger and spices, mingling with the rich, tropical scent of coconut. The steamy bowls placed before you are a vibrant melody of colors and textures, promising warmth and comfort. Our Coconut Chicken and Sweet Potato Curry is more than just a meal; it’s an invitation to explore new flavors together, nurture creativity, and create lasting memories.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Skill Level: Intermediate
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 pound chicken breast, cut into bite-sized pieces
- 2 large sweet potatoes, peeled and cubed
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, to serve
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Stir in the red curry paste, and cook for a couple of minutes, allowing the spices to meld together.
- Add the chicken pieces, sweet potatoes, turmeric, and cumin. Stir well to coat everything with the spices.
- Pour in the coconut milk and chicken broth, bringing the mixture to a boil. Reduce the heat to a simmer, cover the pot, and cook for about 15-20 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve over a bed of cooked rice.
Helpful Tips
For a milder curry, reduce the amount of red curry paste. If you prefer a spicier kick, add a chopped chili or a dash of cayenne pepper.
If you’re short on time, you can use pre-cut chicken and sweet potatoes.
This dish can be prepared ahead of time and stored in the refrigerator for up to three days. Simply reheat gently on the stove before serving.
Feel free to substitute the chicken with tofu or chickpeas for a vegetarian version.
Pairing Ideas
This Coconut Chicken and Sweet Potato Curry pairs beautifully with jasmine rice or naan bread to soak up the flavorful sauce. For a refreshing beverage, try a mango lassi or a chilled glass of white wine.
We can’t wait to see your beautiful bowls of Coconut Chicken and Sweet Potato Curry! Share your creations using #ZynahzRecipes or tag us on Instagram @Zynahz. Don’t forget to leave your feedback on our website https://www.zynahz.com/. Subscribe to our newsletter for the latest recipes, and follow us on social media for daily inspiration. Happy cooking!
