Creamy Coconut Curry Chicken with Roasted Sweet Potatoes & Spinach

Okay, let’s be honest – sometimes you just need a ridiculously easy, unbelievably flavorful dinner. This Creamy Coconut Curry Chicken is exactly that. It’s a total weeknight winner, taking just 30 minutes from start to finish. The creamy coconut milk, fragrant curry spices, and perfectly roasted sweet potatoes create a symphony of textures and tastes that will have everyone begging for seconds. I love that it’s packed with veggies, so it feels good about eating, and the sweetness of the potatoes balances the spice beautifully. It’s a little bit fancy, a little bit comforting, and completely doable. Perfect for a cozy night in!

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Creamy Coconut Curry Chicken with Roasted Sweet Potatoes & Spinach

Author: Olivia Cooking Method: Baking, Sautéing Cuisine: Asian Courses: Dinner Recipe Keys: Dairy Free Gluten Free High Protein Keto Kids Low Carb Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Rest Time 5 mins Total Time 45 mins

Calories: 450

Best Season: Fall, Winter, Spring

Dietary:

Dairy-Free Keto & Low-Carb

Description

This Creamy Coconut Curry Chicken presents a vibrant tableau of flavor and texture. Tender chicken pieces, simmered in a luscious coconut curry sauce, are complemented by the caramelized sweetness of roasted sweet potatoes and the bright freshness of spinach. The creamy sauce, infused with warm spices like turmeric, cumin, and coriander, clings to every bite, creating a truly indulgent and satisfying dish

Ingredients

Scale

1/2x 1x 2x 3x

• 500 grams Chicken Breast (cut into 1-inch cubes)

• 2 Large Sweet Potatoes, peeled and cubed (200 grams)
• 200 milliliters Coconut Milk (full-fat recommended)
• 100 milliliters Chicken Broth (low-sodium)
• 1 Large Onion, chopped (150 grams)
• 2 cloves Garlic, minced (6 grams)
• 1 inch Ginger, grated (8 grams)
• 2 tablespoons Red Curry Paste (adjust to taste)
• 1 teaspoon Turmeric Powder
• ¹⁄₂ teaspoon Cumin Powder
• ¹⁄₄ teaspoon Coriander Powder
• 150 grams Fresh Spinach
• 2 tablespoons Olive Oil
• Salt and Pepper to taste
• Fresh Cilantro, chopped (for garnish)

Instructions

1. Preheat oven to 200°C (400°F).
2. In a large bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes, or until softened.
4. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
5. Stir in the red curry paste, turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly.
6. Add the cubed chicken and cook for 5-7 minutes, or until browned on all sides.
7. Pour in the coconut milk and chicken broth. Bring to a simmer, then reduce heat and cover. Let simmer for 10-15 minutes, or until the chicken is cooked through.
8. Stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
9. Season with salt and pepper to taste.
10. Serve the Creamy Coconut Curry Chicken over the roasted sweet potatoes, garnished with fresh cilantro.

Keywords: Creamy Coconut Curry, Chicken, Curry, Sweet Potatoes, Spinach, Weeknight Dinner, Easy Recipe, Coconut Milk, Spice, Flavorful, Tropical