Chicken Sweet Potato Curry

🎉 Introduction

There’s nothing quite like a warm, fragrant curry to make dinner feel cozy and satisfying. This Chicken Sweet Potato Curry blends tender chicken, creamy coconut milk, hearty sweet potatoes, and aromatic spices for a dish that’s both comforting and nourishing.

The natural sweetness of sweet potatoes pairs beautifully with the savory spices and creamy curry sauce. This one-pot meal is hearty enough for family dinners yet easy enough for a weeknight. Serve it with rice or warm naan bread for the perfect comfort food experience.

🧰 Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle

🛒 Ingredients

Meats

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Fruits & Vegetables

• 2 medium sweet potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 cups spinach or kale (optional, for extra greens)

Canned Goods

• 1 (14 oz) can coconut milk
• 1 (14 oz) can diced tomatoes
• 1 cup chicken broth

Pantry & Spices

• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch of red pepper flakes (optional, for heat)

Oils

• 2 tablespoons olive oil

Garnish

• Fresh cilantro, chopped
• Lime wedges

For Serving

• Cooked rice or warm naan bread

👩‍🍳 Directions

Step 1: Sauté the Aromatics

• Heat olive oil in a large pot over medium heat.
• Add onion and sauté for 4–5 minutes until softened.
• Stir in garlic and ginger, cooking for 1 minute until fragrant.

Step 2: Add the Spices

• Stir in curry powder, cumin, paprika, and turmeric.
• Toast spices for 1–2 minutes to release flavor.

Step 3: Brown the Chicken

• Add chicken pieces to the pot.
• Cook for 4–5 minutes until lightly browned on the outside.

Step 4: Add Sweet Potatoes and Liquids

• Stir in sweet potatoes, diced tomatoes, coconut milk, and chicken broth.
• Season with salt, pepper, and optional red pepper flakes.
• Bring to a gentle simmer.

Step 5: Simmer Until Tender

• Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and chicken is cooked through.

Step 6: Add Greens (Optional)

• Stir in spinach or kale during the last 5 minutes of cooking.

Step 7: Garnish and Serve

• Taste and adjust seasoning as needed.
• Garnish with fresh cilantro and serve hot with rice or naan bread.

🍽️ Servings & Timing

• Servings: 4 portions
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooled curry in freezer-safe containers for up to 2 months.
• Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or coconut milk if the sauce thickens.

🥄 Variations

• Protein Swap: Use shrimp, turkey, or chickpeas instead of chicken.
• Veggie Boost: Add bell peppers, peas, or cauliflower.
• Spicy Kick: Stir in fresh chili peppers or extra red pepper flakes.
• Creamier Version: Add a spoonful of Greek yogurt before serving.
• Nutty Twist: Stir in a tablespoon of peanut butter for depth.
• Low-Carb Option: Serve with cauliflower rice.
• Herbal Change: Use parsley or Thai basil instead of cilantro.

❓ 10 FAQs

1. Can I use chicken thighs instead of breasts?
   Yes, thighs stay juicy and work beautifully in curry.
2. Do I need full-fat coconut milk?
   Full-fat is creamier, but light coconut milk works too.
3. Can I make this vegetarian?
   Yes—replace chicken with chickpeas or lentils.
4. What if I don’t have curry powder?
   Use a mix of turmeric, cumin, coriander, and paprika.
5. Can I make this in a slow cooker?
   Yes, cook on low for 6–7 hours or high for 3–4 hours.
6. What can I serve with curry besides rice?
   Naan, quinoa, couscous, or roasted potatoes are great.
7. Can I add coconut cream for richness?
   Absolutely, it makes the sauce extra silky.
8. Is this curry spicy?
   Mild to medium—adjust spice with red pepper flakes.
9. Can I meal prep this recipe?
   Yes, it stores and reheats very well.
10. How do I thicken the curry?
    Simmer uncovered for a few minutes, or mash some sweet potatoes into the sauce.

🏁 Conclusion

This Chicken Sweet Potato Curry is a one-pot wonder that’s hearty, comforting, and full of flavor. With creamy coconut milk, tender sweet potatoes, and warming spices, it’s a dish that feels indulgent yet nourishing.

Perfect for family dinners, meal prep, or cozy nights in, this curry is versatile, customizable, and guaranteed to warm you up from the inside out. Pair it with rice or naan, and you’ll have a meal the whole family will love.

Adam

Chicken Sweet Potato Curry

There’s nothing quite like a warm, fragrant curry to make dinner feel cozy and satisfying. This Chicken Sweet Potato Curry blends tender chicken, creamy coconut milk, hearty sweet potatoes, and aromatic spices for a dish that’s both comforting and nourishing. The natural sweetness of sweet potatoes pairs beautifully with the savory spices and creamy curry sauce. This one-pot meal is hearty enough for family dinners yet easy enough for a weeknight. Serve it with rice or warm naan bread for the perfect comfort food experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Ingredients Equipment Method Notes

Ingredients

  

Meats

• 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces

Fruits & Vegetables

• 2 medium sweet potatoes peeled and cubed
• 1 large onion chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 cups spinach or kale optional, for extra greens

Canned Goods

• 1 14 oz can coconut milk
• 1 14 oz can diced tomatoes
• 1 cup chicken broth

Pantry & Spices

• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ teaspoon black pepper
• Pinch of red pepper flakes optional, for heat

Oils

• 2 tablespoons olive oil

Garnish

• Fresh cilantro chopped
• Lime wedges

For Serving

• Cooked rice or warm naan bread

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Ladle

Method

 

Step 1: Sauté the Aromatics

1. Heat olive oil in a large pot over medium heat.
2. Add onion and sauté for 4–5 minutes until softened.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.

Step 2: Add the Spices

1. Stir in curry powder, cumin, paprika, and turmeric.
2. Toast spices for 1–2 minutes to release flavor.

Step 3: Brown the Chicken

1. Add chicken pieces to the pot.
2. Cook for 4–5 minutes until lightly browned on the outside.

Step 4: Add Sweet Potatoes and Liquids

1. Stir in sweet potatoes, diced tomatoes, coconut milk, and chicken broth.
2. Season with salt, pepper, and optional red pepper flakes.
3. Bring to a gentle simmer.

Step 5: Simmer Until Tender

1. Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are tender and chicken is cooked through.

Step 6: Add Greens (Optional)

1. Stir in spinach or kale during the last 5 minutes of cooking.

Step 7: Garnish and Serve

1. Taste and adjust seasoning as needed.
2. Garnish with fresh cilantro and serve hot with rice or naan bread.

Notes

🧊 Storage & Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Freeze cooled curry in freezer-safe containers for up to 2 months.

Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of broth or coconut milk if the sauce thickens.

🥄 Variations

Protein Swap: Use shrimp, turkey, or chickpeas instead of chicken.

Veggie Boost: Add bell peppers, peas, or cauliflower.

Spicy Kick: Stir in fresh chili peppers or extra red pepper flakes.

Creamier Version: Add a spoonful of Greek yogurt before serving.

Nutty Twist: Stir in a tablespoon of peanut butter for depth.

Low-Carb Option: Serve with cauliflower rice.

Herbal Change: Use parsley or Thai basil instead of cilantro.

❓ 10 FAQs

Can I use chicken thighs instead of breasts?
Yes, thighs stay juicy and work beautifully in curry.

Do I need full-fat coconut milk?
Full-fat is creamier, but light coconut milk works too.

Can I make this vegetarian?
Yes—replace chicken with chickpeas or lentils.

What if I don’t have curry powder?
Use a mix of turmeric, cumin, coriander, and paprika.

Can I make this in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.

What can I serve with curry besides rice?
Naan, quinoa, couscous, or roasted potatoes are great.

Can I add coconut cream for richness?
Absolutely, it makes the sauce extra silky.

Is this curry spicy?
Mild to medium—adjust spice with red pepper flakes.

Can I meal prep this recipe?
Yes, it stores and reheats very well.

How do I thicken the curry?
Simmer uncovered for a few minutes, or mash some sweet potatoes into the sauce.

🏁 Conclusion

This Chicken Sweet Potato Curry is a one-pot wonder that’s hearty, comforting, and full of flavor. With creamy coconut milk, tender sweet potatoes, and warming spices, it’s a dish that feels indulgent yet nourishing.

Perfect for family dinners, meal prep, or cozy nights in, this curry is versatile, customizable, and guaranteed to warm you up from the inside out. Pair it with rice or naan, and you’ll have a meal the whole family will love.