Ingredients

1 1/2 pounds boneless skinless chicken breasts or small thighs

1 yellow onion, thinly sliced

4 cloves garlic, chopped

2 teaspoons ground ginger

2 teaspoons chili powder

1 teaspoon chipotle chili powder

1 teaspoon turmeric

1 teaspoon cumin

Salt and black pepper, to taste

1 can (14 ounce) crushed tomatoes

1 can (14 ounce) coconut milk

1 cup cubed sweet potatoes

1 cup fresh cilantro, chopped

2 tablespoons lemon or lime juice

1/2 cup roasted peanuts, chopped

Rice and naan, for serving

2 tablespoons butter

1 cup water

Instructions

Step 1: Preheat the broiler to high. In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken and onions, then cook for a few minutes to begin searing.

Step 2: Add the chopped garlic, ground ginger, chili powder, chipotle chili powder, turmeric, cumin, salt, and black pepper. Cook, stirring frequently, until the chicken is well-seared and the spices are fragrant, about 5-8 minutes.

Step 3: Pour in 1 cup of water, then add the cubed sweet potatoes, crushed tomatoes, and coconut milk. Stir everything to combine, bring to a simmer, and cook uncovered for 10-15 minutes until the sweet potatoes are tender and the sauce has thickened.

Step 4: Stir in 2 tablespoons of butter and half of the chopped cilantro. If you like, place the skillet under the broiler for 3-5 minutes to crisp some of the chicken pieces.

Step 5: In a small bowl, mix the remaining cilantro with the chopped peanuts and lemon or lime juice. Season with salt to taste.

Step 6: Serve the curry over bowls of rice with fresh naan on the side. Top with the cilantro-peanut mixture for added texture and flavor. Enjoy!

Tips & Variations

Use small chicken thighs instead of breasts for juicier, more flavorful meat.

Add a pinch of cinnamon or cardamom for a warm, aromatic twist.

Swap out sweet potatoes for butternut squash or regular potatoes if preferred.

For a lighter option, use light coconut milk or reduce the butter slightly.

If you like more heat, add extra chipotle chili powder or a diced fresh chili.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This dish may also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking. If using frozen chicken, thaw it in the refrigerator overnight before starting.

Can I make this curry vegetarian or vegan?

Yes, you can substitute the chicken with firm tofu or chickpeas for a vegetarian or vegan version. Use a plant-based butter or oil instead of butter to keep it vegan.