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Chicken Sweet Potato Curry | Creamy & Comforting

If you’re searching for a meal that’s hearty, nourishing, and bursting with flavor, look no further than chicken sweet potato curry. This dish brings together tender chicken pieces, naturally sweet chunks of sweet potato, and a creamy spiced sauce that will make your taste buds dance. What makes this curry so special is its balance of flavors: the sweetness of the potatoes, the richness of coconut milk, and the savory depth of curry spices. It’s an easy weeknight dinner but impressive enough to serve at gatherings. Plus, it’s naturally gluten-free, wholesome, and customizable—whether you like it mild and creamy or bold and spicy. This recipe is straightforward and beginner-friendly, requiring just a handful of pantry spices and simple cooking steps. Let’s dive into making your new favorite comfort food!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Equipment Method Notes

Ingredients
  

For the curry base:
  • 2 tbsp olive oil or coconut oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 ½ lbs 700g boneless, skinless chicken breast or thighs, cut into bite-size pieces
  • 2 medium sweet potatoes peeled and cubed
  • 1 can 14 oz coconut milk (unsweetened)
  • 1 cup low-sodium chicken broth
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp paprika
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • 1 tbsp tomato paste
  • 1 tbsp soy sauce or coconut aminos
Optional add-ins:
  • 1 cup spinach or kale leaves
  • ½ cup frozen peas
For garnish:
  • Fresh cilantro leaves
  • Lime wedges
  • Cooked basmati or jasmine rice

Equipment

  • Large skillet or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle
  • Serving bowls

Method
 

Step 1: Prepare Ingredients
  1. Dice the onion, mince the garlic, and grate the ginger.
  2. Peel and cube the sweet potatoes.
  3. Cut chicken into bite-size chunks.
Step 2: Sauté Aromatics
  1. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Add onion and cook for 3–4 minutes until softened.
  3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Step 3: Cook Chicken
  1. Add chicken pieces to the pan.
  2. Cook for 5–6 minutes, stirring occasionally, until lightly browned on the outside.
Step 4: Add Spices & Tomato Paste
  1. Sprinkle in curry powder, cumin, turmeric, paprika, salt, and pepper.
  2. Stir well to coat chicken evenly in the spices.
  3. Mix in tomato paste and cook for 1–2 minutes.
Step 5: Add Sweet Potatoes & Liquids
  1. Stir in cubed sweet potatoes.
  2. Pour in coconut milk and chicken broth.
  3. Add soy sauce or coconut aminos.
  4. Mix well and bring to a gentle simmer.
Step 6: Simmer Until Tender
  1. Reduce heat to low, cover, and simmer for 20–25 minutes.
  2. Stir occasionally until chicken is fully cooked and sweet potatoes are fork-tender.
Step 7: Add Greens (Optional)
  1. If using spinach, kale, or peas, stir them in during the last 5 minutes of cooking.
Step 8: Taste & Adjust
  1. Taste and adjust seasoning with extra salt, pepper, or spices if needed.
Step 9: Serve
  1. Ladle curry into bowls, garnish with fresh cilantro and lime wedges.
  2. Serve with fluffy basmati rice or warm naan bread.

Notes

🧊 Storage & Reheating
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze cooled curry in portions for up to 3 months.
Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or coconut milk to refresh the sauce.
🥄 Variations
Vegan Version: Replace chicken with chickpeas, tofu, or lentils.
Spicy Kick: Add ½ tsp cayenne pepper or a chopped chili.
Creamier Curry: Stir in 2 tbsp cashew cream or extra coconut milk.
Thai-Inspired Twist: Add 1 tbsp red curry paste for a different flavor profile.
Low-Carb Option: Swap sweet potatoes with cauliflower or zucchini.
❓ 10 FAQs
Can I use chicken thighs instead of breasts?
Yes, thighs are juicier and more flavorful.
Do I need to peel the sweet potatoes?
It’s optional—peeled gives a smoother texture, but unpeeled adds fiber.
Can I make this curry ahead of time?
Yes, it tastes even better the next day as flavors deepen.
What can I serve with chicken sweet potato curry?
Rice, quinoa, naan bread, or cauliflower rice.
Can I use light coconut milk?
Yes, but the curry will be less creamy.
Can I make this in a slow cooker?
Absolutely. Cook on low for 6 hours or high for 3 hours.
How do I thicken the curry?
Simmer uncovered for a few extra minutes, or mash some sweet potatoes into the sauce.
Can I use store-bought curry paste instead of powder?
Yes, substitute 2–3 tbsp paste for the spices.
Is this curry freezer-friendly?
Yes, it freezes well for up to 3 months.
Can I add coconut cream for richness?
Yes, stir in a few tablespoons before serving for a luxurious finish.
🏁 Conclusion
This chicken sweet potato curry is everything you want in a comforting meal—flavorful, creamy, and nourishing. The sweet potatoes provide natural sweetness and a hearty texture, while the chicken adds satisfying protein. Whether you make it mild or spicy, with rice or naan, this curry is guaranteed to become a favorite in your kitchen.