Sweet Potato Chicken Curry

There's something heartwarming about a curry, especially when it incorporates tender chicken and creamy sweet potato. This recipe is not just about the comfort but also brings a flavorful warmth that wraps around you like a cozy blanket.

Ingredients

• 2 Chicken thighs, chopped into bite-sized pieces
• 1-2 cups Frozen sweet potato chunks
• 1 cup Frozen broccoli
• 1 cup Frozen peas
• 1 cup Tinned tomatoes
• 1 teaspoon Olive oil
• 1 onion, chopped (or 1 cup Frozen onions)
• 2 cloves Garlic, minced (optional)
• 1-2 teaspoons Curry powder (adjust to taste)
• Salt and pepper, to taste
• 1 cup Brown rice or quinoa (for serving)
• Fresh herbs (like cilantro) for garnish (optional)

Instructions

1. In a large pot or skillet, heat the olive oil over medium heat. If using, sauté the chopped onion until translucent for about 3-4 minutes. Add minced garlic and cook for an additional minute.
2. Stir in the chopped chicken thighs and season with salt, pepper, and curry powder. Cook until the chicken is browned on all sides, about 5-7 minutes.
3. Add the tinned tomatoes, frozen sweet potato chunks, and enough water (or broth if you have) to cover the mixture. Bring it to a simmer.
4. Stir in the frozen broccoli and peas, cooking until the sweet potatoes are tender and the chicken is cooked through, about 15 minutes.
5. While the curry simmers, cook the brown rice or quinoa according to package instructions.
6. Once the curry is ready, serve it over the cooked rice or quinoa. Garnish with fresh herbs if desired.

Flavor Profile

This Sweet Potato & Chicken Curry is a delightful balance of savory, sweet, and a hint of spice. The creamy texture of the sweet potatoes complements the hearty chicken, while the aromatic curry powder adds warmth and depth to each bite.

Enjoy your cooking, dear! If you have any questions or need adjustments, just let me know. Happy cooking!