Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry is a warm, hearty dish filled with tender chicken, soft chunks of sweet potato, and a rich, spiced coconut curry sauce. It’s both comforting and nourishing, with just the right balance of sweetness and spice. Whether I’m making it for dinner or meal-prepping for the week, it’s always a satisfying and flavorful choice.

Why You’ll Love This Recipe

I love this curry because it’s so easy to put together, yet it tastes like something I’ve simmered all day. The sweet potatoes add a natural sweetness that balances the heat and richness of the curry, while the chicken makes it a protein-packed meal. It’s a one-pot dish, so cleanup is simple, and it’s even better the next day. I often serve it over rice or with naan to soak up every bit of the sauce.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• Sweet potatoes, peeled and cubed

• Onion, chopped

• Garlic, minced

• Fresh ginger, grated

• Curry powder

• Ground cumin

• Paprika

• Salt

• Black pepper

• Coconut milk (full-fat for richness)

• Chicken broth or water

• Olive oil or coconut oil

• Fresh cilantro or parsley (optional for garnish)

• Cooked rice or naan, for serving

directions

1. I heat oil in a large pot over medium heat and sauté the chopped onion until it’s soft and translucent.

2. I add the garlic and ginger, cooking for another minute until fragrant.

3. I stir in the curry powder, cumin, paprika, salt, and pepper, letting the spices toast for a few seconds.

4. I add the chicken pieces and cook until lightly browned on all sides.

5. I add the cubed sweet potatoes, then pour in the coconut milk and chicken broth. I stir everything to combine.

6. I bring the curry to a simmer, cover the pot, and cook for about 20–25 minutes, until the sweet potatoes are fork-tender and the chicken is fully cooked.

7. I remove the lid and let it simmer uncovered for 5–10 minutes if I want to thicken the sauce.

8. I taste and adjust the seasoning, then serve hot over rice or with naan, topped with fresh herbs if I have them.

Servings and timing

This recipe serves 4–6 people. It takes about 10 minutes to prepare and 30–35 minutes to cook, so it’s ready in around 40–45 minutes total.

Variations

Sometimes I add spinach or kale at the end for extra greens. If I want more heat, I stir in a little chili powder or a diced chili pepper. For extra creaminess, I’ve added a spoonful of peanut butter or almond butter to the sauce. I’ve also swapped the chicken for chickpeas for a vegetarian version that’s just as satisfying.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—I portion it into freezer-safe containers and thaw it overnight in the fridge. To reheat, I warm it gently on the stove or in the microwave until heated through, adding a splash of broth or water if it thickens too much.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I actually prefer thighs sometimes because they stay extra juicy and flavorful in the curry.

Can I make this curry ahead of time?

Absolutely. The flavors deepen as it sits, so it tastes even better the next day.

Is this curry spicy?

It’s mild by default, but I can make it spicier with extra chili, cayenne, or hot sauce if I like more heat.

Can I add other vegetables?

Yes, I’ve added bell peppers, peas, or spinach depending on what I have in the fridge.

What if I don’t have coconut milk?

I’ve used heavy cream or plain yogurt as a substitute in a pinch, but coconut milk gives it the best flavor and texture.

Conclusion

Chicken and Sweet Potato Curry is one of those meals I turn to again and again for comfort, flavor, and ease. It’s a complete dish full of warmth and color, perfect for chilly nights or anytime I want something cozy and satisfying. With just one pot and simple ingredients, it’s a fuss-free favorite I’m always happy to make.

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