Creamy Coconut Curry Chicken with Roasted Sweet Potatoes – A Weeknight Winner!

Let’s be honest, weeknights can be chaotic. You want something delicious, satisfying, and – crucially – doesn’t take all evening to make. This Creamy Coconut Curry Chicken with Roasted Sweet Potatoes is exactly that. It’s a flavor explosion in your mouth – the sweetness of the roasted sweet potatoes perfectly balances the creamy coconut curry, and the tender chicken is infused with aromatic spices. This recipe is incredibly adaptable – feel free to add in some chopped veggies like broccoli or spinach for extra nutrients. It’s a weeknight winner you’ll be making again and again! Plus, it’s surprisingly healthy, packed with flavor, and ready in less than an hour. Seriously, you won’t believe how easy this is!

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Creamy Coconut Curry Chicken with Roasted Sweet Potatoes – A Weeknight Winner!

Author: Olivia Cooking Method: Baking, Grilling, Simmering Cuisine: Asian, Italian Courses: Dinner Recipe Keys: Dairy Free Gluten Free High Protein Keto Low Carb

Difficulty: Beginner Prep Time 20 mins Cook Time 30 mins Rest Time 10 mins Total Time 1 hr

Cooking Temp: 190  C Servings: 4

Best Season: Suitable throughout the year

Dietary:

Dairy-Free High-Protein Keto & Low-Carb

Description

This vibrant and aromatic Creamy Coconut Curry Chicken with Roasted Sweet Potatoes is a delightful fusion of sweet and savory. Tender chunks of chicken are simmered in a luscious coconut curry sauce, punctuated by the natural sweetness of roasted golden sweet potatoes. The dish is garnished with fresh cilantro and a sprinkle of chili flakes for a touch of heat, creating a truly memorable and comforting meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 500 grams 500 Chicken Breast, cut into 1-inch cubes
• 2 Large Sweet Potatoes, peeled and cubed (approximately 400g)
• 1 Large Onion, chopped (approximately 150g)
• 2 Cloves Garlic, minced (approximately 8g)
• 1 Red Bell Pepper, chopped (approximately 150g)
• 2 Tablespoons Coconut Oil
• 1 Tablespoon Curry Powder
• 1 Teaspoon Turmeric Powder
• ¹⁄₂ Teaspoon Ground Ginger
• ¹⁄₄ Teaspoon Chili Flakes (adjust to taste)
• 400 ml Full-Fat Coconut Milk
• 100 ml Chicken Broth
• 1 Lime (juiced)
• Fresh Cilantro, chopped (for garnish)
• Salt and Pepper to taste

Instructions

1. Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). Toss the cubed sweet potatoes with 1 tablespoon of coconut oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Sauté the Aromatics: While the sweet potatoes are roasting, heat the remaining 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened. Add the minced garlic and red bell pepper and cook for another 2-3 minutes, until fragrant.
3. Bloom the Spices: Add the curry powder, turmeric powder, ground ginger, and chili flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant. This “blooming” process releases the flavors of the spices.
4. Add the Chicken: Add the cubed chicken to the skillet and cook for 5-7 minutes, or until browned on all sides.
5. Simmer in Coconut Milk: Pour in the full-fat coconut milk and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
6. Combine and Finish: Once the chicken is cooked, stir in the roasted sweet potatoes. Heat through for 2-3 minutes.
7. Season and Serve: Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve hot.

Keywords: Creamy Coconut Curry, Chicken Curry, Sweet Potatoes, Coconut Milk, Easy Dinner, Weeknight Meal, Indian Inspired, Healthy Dinner, Chicken Recipe, Vegetarian Option