Ingredients

• 1 1/2 lbs boneless skinless chicken thighs or breasts, cut into chunks
• 2 tbsp coconut oil or vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder adjust to taste
• 1 tsp ground turmeric
• 1 large sweet potato, peeled and diced into 1-inch cubes
• 1 14 oz can full-fat coconut milk
• 2 cups chicken broth
• 1 14 oz can diced tomatoes optional, for acidity
• 1 tbsp tomato paste
• 1 tbsp brown sugar or maple syrup
• Juice of 1 lime
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Directions

• Heat coconut oil in a large pot or Dutch oven over medium-high heat.
• Add chicken chunks, season with salt and pepper, and brown on all sides (about 5–7 minutes). Remove and set aside.
• In the same pot, add chopped onion, garlic, and ginger. Sauté until onion is translucent, about 4 minutes.
• Stir in curry powder and turmeric, cooking for 1 minute to release their aroma.
• Add diced sweet potato, tomato paste, and brown sugar; stir to combine.
• Pour in coconut milk, chicken broth, and diced tomatoes (if using).
• Return chicken to the pot, bring stew to a simmer.
• Cover and simmer on low heat for 25–30 minutes, or until chicken is tender and sweet potatoes are soft.
• Stir occasionally and adjust seasoning with salt and pepper.
• Stir in lime juice for brightness. Serve hot, garnished with chopped fresh cilantro.

Notes

• 6-16-25 1/2 Recipe
• I Added
• Lal Mirch
• Serrano Pepper, Diced
• Bok Choy, Green Parts
• A comforting stew packed with tender chicken, sweet potatoes, and a creamy coconut curry broth that’s aromatic, spicy, and slightly sweet — a bowl full of soul-warming goodness.
• Add greens: Toss in spinach or kale during the last 5 minutes of cooking.
• Make it spicy: Add diced fresh chili or a pinch of cayenne pepper.
• Serve with: Steamed rice, naan bread, or crusty bread for soaking up the sauce.

Photos