Creamy Sweet Potato Coconut Chicken Curry 

Today I'm going to show you how to make my favorite creamy sweet potato coconut chicken curry. This dish is the perfect way to use up any leftover baked sweet potato and explore a new curry recipe. This creamy sweet potato coconut chicken curry is quick and super easy to make. You can make this dish under 30 minutes. If you don't have any curry paste on hand, don't worry. This is the perfect recipe for you because it got all the spices you need to build your own curry flavor.

Now, this isn't your average coconut curry. This creamy sweet potato coconut chicken curry is the ultimate comfort food that is healthy for you. Sweet potato is sweet in nature that is packed with nutrients, so it is the perfect addition to your coconut curry. It adds extra sweetness without adding sugar, and it balances out the dynamics of the curry's savory and heat. Plus, sweet potato will add silky creaminess to the dish that gives you the ultimate coziness. Adding sweet potato to your curry is also a great way to sneak in vegetables into your dish that is pack with nutrients. Let's face it, nowadays we can all use some extra vegetables and a boost of nutrients in our diet. This dish is truly a win-win situation for everyone. 

Ingredients:

1 lb Of Chicken Breast sliced into cube
1 Whole Bell Pepper Sliced
1 Whole Japanese Purple Sweet Potato Thinly sliced ( You can swap this with potato or squash)
2-3 Medium Baked Sweet potato
1 Can Of Coconut Milk
1/2 Inch Cube Of Fresh Ginger (Can substitute with ground ginger)
1/2 Cup Broccoli
2 Shallot Diced
3 Cloves of Garlic
1-2 Red Chili
1 Tablespoon Lime juice
2 teaspoons Ground Coriander
1 Teaspoon Paprika
1 teaspoon Himalayan salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
Handful of Sweet Thai Basil Chopped
Avocado Oil For Cooking

Indirections

1. If you don't have already baked sweet potato on hand, pop in 2-3 sweet potatoes in the oven. Bake them at 425F for about 40-50 minutes. The sweet potato should be tender. Once it it is cooked, let them cools down, and peel the sweet potato.

2. In a blender, place two garlic, coconut milk, cooked sweet potato, red chili pepper, and ginger in the blender cup. Blend until smooth.

3. In a medium-large saucepan, drizzle some avocado oil. Let the oil heat up. Slice one whole garlic into tiny pieces and finely chop your shallot. Once the oil is heated up, place in your garlic and onion and sauté it for a few minutes on medium heat.

4. Place your chicken in and stir fry it with the garlic and onion. Then add half of the salt, cumin, coriander, and paprika on top of the chicken. Stir until the chicken is almost cooked and then add in what is in your blender. If your sweet potato coconut sauce is too thick to your liking, you can add a cup of water to thin it out. This is a personal preference.

5. Once it starts to boil, add in your Japanese sweet potato. Let it cook for about 5 minutes and then add in bell pepper, broccoli, and the remaining recommended salt. At this point, I recommend that you taste your curry to make any necessary adjustments.

6. Let the curry cook for a few minutes, and once your Japanese sweet potato is cooked through, the curry is done. Turn off the heat. Add in sweet Thai basil and lime juice, and stir well.

Tips

• Substitution: if you don't have fresh garlic and ginger on hand, you can substitute for ground. If you don't have fresh sweet Thai basil on hand, you can replace it with any basil type. 
• Vegetables: feel free to swap the vegetables with your favorites. The vegetable recommendation includes bell pepper, potato, bamboo shoot, broccoli, carrots, sweet potato, cauliflower.
• Taste throughout: taste your dish throughout the process to make any necessary adjustment to your own liking. For example, I love spicy, so I put two red peppers. If you don't like spicy food, you should add accordingly.
• Go full fat with the coconut milk: when choosing coconut milk, go with regular or full-fat options. Do not opt-in for lit. Full fat coconut milk is pack with flavors and nutrients. 
• Blender: to make the sweet potato coconut curry mixture, you can either put it in the blender or use an immersion hand blender. 
• Vegan option: if you are looking for a vegan option, all you need to do is swap chicken breast with another protein like chickpea or lentil. 
• Gluten free option: this dish is gluten free. I like to serve my curry over rice but for gluten free option, you can serve it over quinoa, or with some gluten free bread.
• Creaminess: The creamier you want your dish to be, the more sweet potato you want to add to your dish. 

Benefits Of Sweet Potato

Sweet potatoes are a great source of fiber, vitamins, and minerals. Makes it a great ingredient to sneak into your curry. 

Many health benefits come with eating sweet potatoes. Here are some of the benefits:

• Sweet potato contains both soluble and insoluble fiber and antioxidants that promote gut health.
• Sweet potato is rich in beta carotene, which means sweet potato is excellent for eye health. 
• And because sweet potato is rich in betacarotene, our body converts it to vitamin A, making sweet potato a great food to eat for a healthy immune system. 

Ways to enjoy this creamy sweet potato coconut chicken curry

This creamy sweet potato coconut chicken curry is the ultimate comfort food. I like to enjoy my curry with jasmine rice. There is nothing cozier than eating a bowl of curry over rice the traditional way. You can also enjoy the curry with bread like naan or pita. For healthier options, eat it over quinoa, couscous, lentil, or with cauliflower wraps.