This Coconut Curry Chicken & Sweet Potato recipe is inspired by Indian cuisine and makes a regular appearance on our weekly menu. The spices and sweetness of the sweet potato are particularly comforting and it's just a really good meal that will warm you up on a cold winter day. With just a few minutes spent chopping, this recipe comes together quickly in the Instant Pot OR on the stovetop.
Curry is a double-whammy of taste and nutrients. One of the main spices in this recipe is turmeric which provides a boost of nutritional benefits as its incredibly rich in anti-inflammatory properties and antioxidants. We also have an amazing local expert in this area, Ranjana Hans, who owns Raw Roots Tumeric.
If you like these, definitely try our Thai Peanut Chicken & Edamame Stir-Fry recipe! Be sure to watch our Recipe Index and Facebook page for more recipes!
What's not to love about curry that comes together in 30 minutes?! Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. A little kick from spices and a creamy softness from the sweet potatoes makes this the perfect and easy comfort dish.
1 pounds boneless skinless chicken breasts (You can use chicken thighs)
1 tablespoon ground turmeric
1 tablespoon ground ginger
3 tablespoons sesame oil (You can also use olive oil)
2 medium shallots, chopped
2 cloves garlic minced or grated
1-inch fresh ginger peeled and grated
-1 teaspoon cayenne pepper
cup fresh cilantro
1 medium sweet potato, peeled and cut into 1-inch chunks (thicker is better)
1-2 cups low sodium chicken broth
2 cups canned coconut milk
2 tablespoons fish sauce
2 cups fresh baby spinach
2 cups cooked rice
2 limes, juiced
Kosher salt, to taste
Chili oil (optional, to taste)
Naan (optional)
Stove Top Instructions:
Instant Pot Instructions:
Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes
Yield: Makes 6 servings.
Nutrition Information: Serving (1 bowl): Calories: 495cal; Carbohydrates: 41g; Protein: 27g; Fat: 23g