Curried Chicken and Sweet Potato Skillet with Cilantro Yogurt Sauce

This one-pan wonder brings together tender chicken cutlets, caramelized sweet potatoes and a rich, creamy curry sauce with spinach. The warmth of curry powder is beautifully balanced by a cooling cilantro yogurt drizzle, making every bite satisfying and flavorful.

Perfect for a weeknight dinner, this dish comes together quickly with simple ingredients. The sweet potatoes are roasted until golden, then combined with seared chicken in a luscious tomato-curry sauce. Finish with a tangy yogurt sauce for a restaurant-quality meal at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2.5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Dice sweet potatoes into ½-inch pieces. Halve, peel and cut red onion into ½-inch-thick wedges. Roughly chop cilantro.
2. On a baking sheet, toss sweet potatoes and onion with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3. Pat chicken cutlets dry; season with half the curry powder, salt and pepper. Heat oil in a large pan over medium-high heat. Sear chicken until golden, 2 minutes per side. Transfer to a plate.
4. To the same pan, add tomato paste and remaining curry powder. Cook, stirring, until fragrant, 30-60 seconds. Stir in spinach, stock concentrate, sour cream and ½ cup water. Bring to a boil, then reduce heat to low. Return chicken to pan, cover and simmer until cooked through, 4-6 minutes. Turn off heat; stir in butter until melted. Season with salt and pepper.
5. In a small bowl, combine yogurt, half the cilantro, salt and pepper. Add water 1 teaspoon at a time until drizzling consistency.
6. Divide roasted sweet potato mixture and chicken curry between bowls. Top with cilantro yogurt and sprinkle with remaining cilantro.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about ½-inch thickness for even cooking or pound them to an even thickness.

Can I make this dairy-free?

Substitute sour cream with coconut cream or dairy-free yogurt and use a plant-based butter or oil. The yogurt sauce can be made with dairy-free yogurt.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.