The Best Chicken Sweet Potato Curry with Coconut Milk
The Best Chicken Sweet Potato Curry with Coconut Milk is chock full of warming curry spices, such as garlic, cumin, turmeric, coconut milk, and ginger. It is delicious when served over rice or riced cauliflower.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Anti-inflammatory Diet
- Diet: Gluten Free
Ingredients
2 tablespoons Olive Oil
3 large skinless Chicken breasts cut into 1-inch pieces
2 medium Leeks – cleaned and diced (You can also use one chopped yellow onion)
2 large cloves Garlic finely chopped
1 inch fresh peeled Ginger finely chopped
1 large Red Bell Pepper – diced
1 large Sweet Potato cut medium dice
1 1/2 tablespoons Organic Turmeric Powder
1/4 teaspoon Ground Cumin
1/2 tablespoon Ground Ginger
2 cans full-fat Coconut Milk (without guar-gum)
1 teaspoon ground Black Pepper
Brown or White Basmati Rice
Instructions
- Heat Olive oil in a large dutch oven. Add leeks, garlic, and fresh ginger, and saute for 1-2 minutes. Add red pepper and saute for 1 minute.
- Add cubed chicken and lightly brown until golden on all sides.
- Add sweet potatoes, turmeric, ginger, cumin, black pepper, and coconut milk.
- Turn the heat to a low simmer and cook covered for 15 – 20 minutes. The curry is done when the chicken is white when cut in half and the sweet potatoes are tender. Turn off the flame and add the defrosted peas.
- Serve over prepared rice! Enjoy!
- Add sweet potatoes
Notes
Serve with Rice or Cauliflower Rice.
We often eat it with a side of roasted cauliflower.