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Chicken and Sweet Potato Curry

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Chicken and Sweet Potato Curry is a cozy, one-pot meal featuring tender chicken, sweet potatoes, and a spiced coconut milk curry sauce. It’s hearty, flavorful, and perfect for easy weeknight dinners or make-ahead meals.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4–6
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian-Inspired
  • Diet: Gluten Free

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 medium sweet potatoes, peeled and cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup chicken broth or water
  • 1 tbsp olive oil or coconut oil
  • Fresh cilantro or parsley, for garnish (optional)
  • Cooked rice or naan, for serving

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion until soft, about 5 minutes.
  2. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Stir in curry powder, cumin, paprika, salt, and pepper. Toast spices briefly.
  4. Add chicken and cook until lightly browned, 4–5 minutes.
  5. Add cubed sweet potatoes, coconut milk, and broth. Stir to combine.
  6. Bring to a simmer, cover, and cook for 20–25 minutes until sweet potatoes are tender and chicken is cooked through.
  7. Uncover and simmer for another 5–10 minutes to thicken sauce if desired.
  8. Taste and adjust seasoning. Serve hot over rice or with naan, garnished with fresh herbs if using.

Notes

  • Add spinach or kale in the last few minutes for extra greens.
  • For more heat, add chili powder, diced chili, or hot sauce.
  • Add a spoonful of peanut or almond butter for a creamier sauce.
  • Swap chicken with chickpeas for a vegetarian version.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition