Chicken Sweet Potato Curry: Pressure Cooker Delight
An ultra-creamy, rich Indian-inspired pressure cooker chicken sweet potato curry perfect for easy weeknight dinners using pantry staples and vibrant flavors.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoons Coconut oil or avocado oil
- 1 Red or yellow onion diced fine
- 1 Serrano pepper or jalapeño diced small
- ½ teaspoon Salt
- 1.5 pounds Boneless skinless chicken thighs cut bite-sized
- 4 cloves Garlic minced
- 2 inch Fresh ginger peeled and grated or minced
- 2 to 3 tablespoons Curry powder
- ½ teaspoon Red chili powder
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Black pepper
- 1 teaspoon Garam masala optional
- 1 can Crushed tomatoes 14.5 oz
- 1.5 pounds Sweet potatoes cut into 1-inch pieces
- 1 can Full-fat unsweetened coconut milk 13.5 oz / 400 ml
- 3 cups Baby spinach chopped roughly
- 1 to 2 tablespoons Lemon juice
- ¼ cup Chopped cilantro plus more for garnish if desired
Instructions
Instructions
- Heat coconut oil in pot over medium until shimmering.
- Add diced onion and pepper. Sauté 3–4 minutes until soft.
- Stir in salt and chicken thighs. Cook 5–6 minutes until browned.
- Add garlic and ginger. Cook 1–2 minutes until fragrant.
- Add all spices. Stir to coat the chicken evenly.
- Pour in crushed tomatoes, sweet potatoes, and coconut milk. Stir.
- Secure pressure cooker lid. Cook on high pressure for 20–25 minutes, then release naturally.
- Add spinach, lemon juice and cilantro. Stir, taste, and serve hot.
Notes
Garnish with extra cilantro and serve with rice or naan. Store leftovers in fridge for up to 4 days or freeze up to 3 months.