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Quick 15-Minute Chicken Curry with Coconut & Sweet Potatoes

15-minute chicken curry - featured image
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A fast and forgiving weeknight curry made with creamy coconut milk, tender sweet potato, and juicy chicken, all cooked in one skillet in under 20 minutes. Perfect for busy nights when you need a homemade meal fast.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder (mild blend like Madras)
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces (1-inch cubes)
  • 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
  • 1 can (13.5 oz) full-fat coconut milk
  • ½ cup low-sodium chicken broth
  • 1 teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 2 cups fresh spinach, roughly chopped (optional)
  • ¼ cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prep your ingredients: dice the onion, mince the garlic, grate the ginger, cube the sweet potato into ½-inch pieces, and cut the chicken into bite-sized chunks. Set everything within arm’s reach.
  2. Heat the oil: Place your skillet over medium-high heat and add the coconut oil. Let it melt and shimmer, about 30 seconds.
  3. Sauté the aromatics: Add the diced onion and cook for 2 minutes, stirring occasionally, until translucent and soft. Add the minced garlic and grated ginger, then cook for another 30 seconds until fragrant.
  4. Toast the spices: Sprinkle in the curry powder, turmeric, and cumin. Stir constantly for about 30 seconds to bloom the spices and deepen their flavor.
  5. Brown the chicken: Add the chicken pieces to the skillet in a single layer. Cook for 2-3 minutes, stirring once, until the outside is no longer pink.
  6. Add the sweet potato: Toss in the cubed sweet potato and stir to coat everything in the spices. Cook for 1 minute, letting the sweet potato edges soften slightly.
  7. Pour in the liquids: Add the coconut milk and chicken broth. Stir well to combine, scraping up any browned bits from the bottom of the pan.
  8. Simmer: Bring the curry to a gentle boil, then reduce the heat to medium-low. Cover the skillet and let it simmer for 8-10 minutes, or until the sweet potato is fork-tender and the chicken is cooked through. Stir once halfway through.
  9. Add the spinach (optional): If using spinach, stir it in during the last minute of cooking. It will wilt down quickly into the sauce.
  10. Season and serve: Remove the lid, stir in salt and pepper to taste. Serve over steamed rice, garnished with fresh cilantro and a squeeze of lime.

Notes

Cut sweet potato into uniform ½-inch cubes for even cooking. Toast spices for 30 seconds to deepen flavor. Let curry rest off heat for 2-3 minutes before serving to thicken sauce. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: quick chicken curry, 15-minute curry, coconut curry, sweet potato curry, weeknight dinner, one-pan meal

Find it online: https://chloeplate.com/quick-15-minute-chicken-curry-with-coconut-and-sweet-potatoes/