Chicken Sweet Potato Curry

Posted by by Sara 4 months Ago 57 Views

Introduction

If you’re looking for a dinner that’s both comforting and nutrient-packed, this Chicken Sweet Potato Curry is the perfect choice. With tender chunks of chicken simmered in a rich coconut curry sauce and balanced by the natural sweetness of sweet potatoes, this dish brings together warmth, spice, and hearty goodness in one bowl.

Curries have been trending worldwide because they’re versatile, meal-prep friendly, and packed with bold flavors. According to recent food search trends, chicken curry recipes rank among the top global comfort dishes, and adding sweet potatoes provides a nutritious twist with added fiber, vitamins, and natural sweetness.

This one-pot curry is ready in under an hour, making it ideal for busy weeknights or cozy weekends.

Ingredients

  • 1 lb boneless, skinless chicken thighs or breasts, cut into chunks
  • 2 medium sweet potatoes, peeled and cubed
  • 2 tbsp olive oil or coconut oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp curry powder (or a mix of garam masala + turmeric)
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth (or water)
  • 2 tbsp tomato paste
  • Salt and black pepper, to taste
  • 1 tbsp lime juice (optional, for brightness)
  • Fresh cilantro, for garnish

Optional Add-ins:

  • 1 red bell pepper, sliced
  • 1 cup spinach or kale (stirred in at the end)
  • ½ tsp chili flakes for extra heat

Timing

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Step-by-Step Instructions

Step 1: Sauté Aromatics

  • Heat oil in a large pot over medium heat.
  • Add onion, garlic, and ginger. Sauté for 3–4 minutes until fragrant and softened.

Step 2: Toast the Spices

  • Stir in curry powder, cumin, and paprika. Cook 1–2 minutes to release aromas.

Step 3: Add Chicken & Sweet Potatoes

  • Add chicken pieces and sear lightly until just golden (about 4 minutes).
  • Stir in sweet potato cubes.

Step 4: Simmer the Curry

  • Add coconut milk, chicken broth, and tomato paste.
  • Bring to a simmer, cover, and cook for 20–25 minutes until chicken is cooked through and sweet potatoes are tender.

Step 5: Finish & Serve

  • Adjust seasoning with salt, pepper, and lime juice.
  • Garnish with fresh cilantro.
  • Serve hot over rice, quinoa, or naan bread.

Tips for Success

  • Cut sweet potatoes evenly so they cook at the same pace.
  • Don’t skip toasting the spices—it deepens flavor.
  • For a thicker curry, simmer uncovered during the last 10 minutes.
  • If sauce is too thick, add a splash of broth or water.

Nutrition (per serving, 4 servings)

  • Calories: ~390
  • Protein: 28g
  • Carbs: 32g
  • Fat: 17g
  • Fiber: 5g
  • Sugar: 8g

Variations

  • Vegetarian: Replace chicken with chickpeas or lentils.
  • Extra Creamy: Stir in a spoonful of Greek yogurt at the end.
  • Low-Carb: Swap sweet potatoes for cauliflower.
  • Spicy: Add fresh chili peppers or more cayenne.

Serving Suggestions

  • Serve with steamed basmati rice or fluffy naan bread.
  • Pair with a simple cucumber raita for cooling balance.
  • Add a side salad with lemon dressing for freshness.

Storing & Reheating

  • Fridge: Store in airtight container up to 4 days.
  • Freezer: Freeze for up to 2 months (coconut milk may separate slightly; stir well after reheating).
  • Reheat: Gently warm on stovetop with a splash of broth.

Conclusion

This Chicken Sweet Potato Curry is creamy, flavorful, and nourishing. With its vibrant spices, tender chicken, and naturally sweet potatoes, it’s a dish that feels indulgent yet wholesome. Whether you’re meal prepping for the week or serving dinner to family and friends, this recipe will quickly become a favorite.

👉 Try it tonight and let me know your favorite curry toppings in the comments!

FAQs

Q1: Can I use regular potatoes instead of sweet potatoes?
Yes, though sweet potatoes add a natural sweetness that balances the curry spices beautifully.

Q2: Can I make this in a slow cooker?
Absolutely! Cook on low for 6–7 hours or high for 3–4 hours.

Q3: Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender in curries.

Q4: How do I make it dairy-free?
It already is! Just be sure to use coconut milk instead of cream.

Q5: Can I meal prep this curry?
Yes—it stores and reheats beautifully, making it perfect for weekly meal prep.

Chicken Sweet Potato Curry
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Chicken Sweet Potato Curry

Recipe by Sara
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 tbsp coconut oil (or olive oil)

  • 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp red curry paste (or yellow for milder flavor)

  • 2 medium sweet potatoes, peeled & cubed

  • 1 can (14 oz) coconut milk (full-fat for creaminess)

  • 1 cup chicken broth

  • 1 red bell pepper, sliced

  • 2 cups fresh spinach (optional)

  • 1 tbsp lime juice

  • Fresh cilantro, for garnish

  • Salt & pepper, to taste

Directions

  • Heat coconut oil in a large skillet or pot over medium heat. Sauté onion, garlic, and ginger until fragrant.
  • Stir in curry paste and cook for 1 minute to release flavors.
  • Add chicken pieces, season lightly with salt and pepper, and cook until browned on all sides.
  • Stir in sweet potatoes, coconut milk, and chicken broth. Bring to a gentle boil, then reduce heat and simmer 15–20 minutes, until sweet potatoes are tender.
  • Add bell pepper and spinach; cook for another 3–4 minutes.
  • Stir in lime juice, taste, and adjust seasoning.
  • Garnish with fresh cilantro and serve hot with rice or naan.