Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Coconut Chicken and Sweet Potato Curry is not just a meal – it's an experience that combines creamy coconut milk, tender chicken, and perfectly roasted sweet potatoes in a symphony of flavors that will make your kitchen smell like a gourmet Thai restaurant. Whether you're a seasoned home cook or a curious food adventurer, this recipe promises to deliver restaurant-quality taste with minimal effort and maximum satisfaction.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound chicken breast, cubed
- 1 can coconut milk
- 2 sweet potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting chicken breast into 1-inch cubes, peeling and dicing sweet potatoes into 1/2-inch chunks, finely chopping onion, and mincing garlic cloves.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Add cubed chicken breast to the skillet, season with salt and pepper. Cook chicken until it turns white and begins to brown slightly, about 5-6 minutes, stirring occasionally.
- Sprinkle curry powder over the chicken and onion mixture, stirring to coat evenly and toast the spices for about 1 minute to enhance their flavor profile.
- Pour in the entire can of coconut milk, stirring to combine and create a smooth, creamy sauce. Bring the mixture to a gentle simmer.
- Add diced sweet potatoes to the skillet, ensuring they are submerged in the coconut milk sauce. Reduce heat to medium-low and cover.
- Simmer the curry for 15-20 minutes, or until sweet potatoes are tender and chicken is fully cooked through. Stir occasionally to prevent sticking.
- Taste and adjust seasoning with additional salt, pepper, or curry powder as needed. The sauce should be creamy and slightly thickened.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together. Serve hot over steamed rice or with naan bread.
Tips
- Spice Intensity: Adjust the curry powder to your preference. For a milder curry, use less; for a bolder flavor, add more or mix in some red curry paste.
- Coconut Milk Trick: For an extra creamy sauce, use full-fat coconut milk and don't shake the can before opening. Scoop the thick cream from the top for a richer texture.
- Cutting Technique: Ensure uniform cuts for chicken and sweet potatoes to guarantee even cooking. Bite-sized pieces (about 1-inch) work best for this dish.
- Toasting Spices: Take the time to toast your curry powder. This simple step releases deeper, more complex flavors that elevate the entire dish.
- Don't Rush the Simmer: Low and slow is the key to tender chicken and perfectly cooked sweet potatoes. Resist the urge to crank up the heat.
- Make-Ahead Friendly: This curry tastes even better the next day, so don't hesitate to make it in advance. The flavors will continue to develop and intensify overnight.
- Serving Suggestions: Pair with jasmine rice, garnish with fresh cilantro, or add a squeeze of lime for a bright, fresh finish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 95mg
