Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large sweet potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Step 1: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Step 2: Add the onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
- Step 3: Add the sweet potato, bell pepper, curry powder, turmeric, cumin, and cayenne pepper (if using) to the pot. Cook for 5 minutes, stirring occasionally, until slightly softened.
- Step 4: Stir in the diced tomatoes (undrained) and coconut milk. Bring to a simmer, then return the chicken to the pot. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potato is tender.
- Step 5: Season with salt and pepper to taste. Garnish with fresh cilantro before serving. Serve with rice or naan bread.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating, gently warm the curry in a saucepan on the stovetop, avoiding high heat to prevent scorching.
- Serve this vibrant curry with fluffy basmati rice and a dollop of plain yogurt for a cooling contrast.
- To deepen the curry's flavor, lightly toast the curry powder, turmeric, and cumin in a dry pan before adding them to the pot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American