Golden Coconut Curry with Chicken & Sweet Potatoes

A vibrant and aromatic curry featuring tender chicken and sweet potatoes simmered in a creamy coconut milk base with mild, warming spices, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 10
• Cuisine: Thai
• Difficulty: Medium
• Cost: $2.64/serving

Dietary

• High-Protein

Tags

• one-pot
• savory
• spicy
• healthy
• comfort food

Ingredients

• 1 tablespoon coconut oil
• 1.5 pound chicken breast (cut into 1-inch cubes)
• 1 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch piece, grated)
• 2 tablespoon mild curry powder
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon cayenne pepper
• 27 fluid ounce full-fat coconut milk
• 2 cup chicken broth
• 1.5 pound sweet potatoes (peeled and cubed)
• 1 red bell pepper (thinly sliced)
• 15 ounce chickpeas (rinsed and drained)
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 0.5 cup fresh cilantro (chopped)
• 3 cup jasmine rice

Instructions

1. In a large pot or Dutch oven, heat 1 tablespoon coconut oil over medium-high heat. Add cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add chopped yellow onion to the same pot and cook until softened, about 5 minutes. Stir in minced garlic and grated fresh ginger, and cook for 1 minute until fragrant.
3. Add mild curry powder, ground turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
4. Pour in full-fat coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Add cubed sweet potatoes, red bell pepper, and rinsed and drained chickpeas.
5. Bring the curry to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
6. Return the cooked chicken to the pot. Stir in brown sugar and fish sauce. Continue to simmer for another 5 minutes, allowing flavors to meld and chicken to heat through.
7. While the curry simmers, prepare the jasmine rice according to package directions in a separate pot or rice cooker.
8. Serve the golden coconut curry hot over fluffy jasmine rice, garnished with chopped fresh cilantro if desired.

Notes

This curry is even better the next day as the flavors deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

• Calories: 590
• Protein: 32.5 g
• Carbohydrates: 65.3 g
• Fat: 23.4 g
• Fiber: 7.1 g
• Sodium: 750 mg
• Saturated Fat: 18.2 g
• Sugar: 10.5 g
• Cholesterol: 70 mg