What’s not to love about a big bowl of curry that’s made in less than 30 minutes?!
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.
Did you know curry is nutritious?
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 it’s 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!
Coconut Curry Chicken & Sweet Potato
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.
Ingredients
1 ½ 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
¼-1 teaspoon cayenne pepper
½ 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)
Instructions
Stove Top Instructions:
- Toss the chicken with turmeric, ginger, and 1 tablespoon of oil. Let sit for 5 minutes.
- Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook for 3 minutes, then toss in the sweet potato.
- Reduce the heat to low. Add 1 cup broth, coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Salt to taste.
- Serve the chicken and sauce over rice. Top with cilantro and enjoy! (Want more carbs? Try it with some Naan bread!)
Instant Pot Instructions:
- Toss the chicken with turmeric, ginger, and 1 tablespoon of oil. Let sit for 5 minutes.
- Set the Instant Pot to saute’. Add 2 tablespoons oil and the chicken to the instant pot to sear on both sides until brown, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook for 3 minutes, then toss in the sweet potato. Turn the instant pot off. Then, add 1 cup broth, coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.
- Once done cooking, use the natural or quick release function. Set the instant pot to saute’ and bring to a boil. Boil for about 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Salt to taste.
- Serve the chicken and sauce over rice & top with cilantro and/or chili oil!
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