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Chicken and Sweet Potato Curry

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Calories 1387 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 medium sweet potatoes peeled and diced
  • 1 can 13.5 oz / 400ml full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt adjust to taste
  • Fresh cilantro leaves chopped (for garnish)
  • Lime wedges for serving

Instructions
 

  • Heat the coconut oil in a large skillet or pot over medium heat. Add the finely chopped onion and sauté until translucent and softened, about 5-7 minutes.
  • Add the minced garlic and grated ginger to the skillet, cooking for an additional 1-2 minutes until fragrant.
  • Add the chicken pieces to the skillet and cook until browned on all sides.
  • Stir in the diced sweet potatoes, coconut milk, chicken broth, curry powder, ground turmeric, ground cumin, ground coriander, ground cinnamon, and ground cardamom. Mix well to combine.
  • Bring the mixture to a simmer. Reduce heat to low and cover. Cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
  • Adjust seasoning with additional sea salt to taste if needed.
  • Serve the curry garnished with chopped fresh cilantro and lime wedges on the side.