Creamy Coconut Curry Chicken & Sweet Potato Skillet

Serves 4 | Prep 15 minutes | Cook 25 minutes

A cozy, one-pan dinner featuring tender chicken, sweet potatoes and a rich coconut curry sauce.

Ingredients

  • 1½ lbs boneless chicken thighs, cut into bite-sized pieces

  • 1 large sweet potato, diced into ½-inch cubes

  • 1 red bell pepper, sliced

  • 2 cups baby spinach

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1¼ cups MOB Coconut Yellow Curry Sauce

  • ½ cup coconut milk

  • ½ cup water or vegetable broth

  • Fresh cilantro

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add chicken and cook until lightly browned, about 5 minutes.

  3. Add onion, garlic, sweet potato and bell pepper. Cook for 3 minutes.

  4. Stir in MOB Coconut Curry Sauce, coconut milk and water or broth.

  5. Cover and simmer for 15–20 minutes, stirring occasionally, until sweet potatoes are tender and chicken reaches 165°F.

  6. Stir in spinach and cook until wilted.

  7. Garnish with fresh cilantro.

Serving suggestion: Serve with steamed jasmine rice, quinoa or warm naan.