This Chicken Sweet Potato Curry is a vibrant, one-pot dish featuring tender chicken, sweet potatoes, and a creamy, aromatic coconut curry sauce.
It’s hearty, comforting, and perfect for busy weeknights or cozy weekend meals!
Why You’ll Love Chicken Sweet Potato Curry
One-Pot Simplicity: Easy cleanup and full of flavor.
Healthy and Hearty: Packed with protein, fiber, and good-for-you ingredients.
Rich and Creamy Sauce: Coconut milk makes it luscious without being heavy.
Customizable Heat Level: Adjust the spice to your liking.
Meal Prep Friendly: Tastes even better the next day!
What You’ll Need (Ingredient Highlights)
Chicken Thighs: Juicy and flavorful, perfect for stews.
Sweet Potatoes: Naturally sweet and hearty.
Onions and Garlic: Build a savory base.
Fresh Ginger: Adds brightness and warmth.
Curry Powder: Main spice blend for depth of flavor.
Cumin and Coriander: Earthy and aromatic.
Coconut Milk: For a creamy, luscious sauce.
Tomato Paste: Adds richness and slight acidity.
Fresh Cilantro: For garnish and freshness.
Optional:
Chili Flakes: For extra heat.
Spinach or Kale: For added greens.
Pro Tips Before You Start
Brown the Chicken First: Adds depth of flavor.
Cut Sweet Potatoes Evenly: Ensures even cooking.
Use Full-Fat Coconut Milk: For the creamiest sauce.
Simmer Gently: To prevent overcooking the chicken and sweet potatoes.
Taste and Adjust: Add more salt, lime juice, or spice as needed.
How to Make Chicken Sweet Potato Curry
Step 1: Brown the Chicken
Heat oil in a large pot or Dutch oven over medium-high heat.
Season chicken pieces with salt and pepper.
Brown on all sides. Remove and set aside.
Step 2: Sauté Aromatics
In the same pot, add a little more oil if needed.
Sauté onions until softened.
Stir in garlic and ginger and cook until fragrant.
Step 3: Add Spices
Sprinkle in curry powder, cumin, and coriander.
Stir for 1 minute to toast the spices.
Step 4: Build the Sauce
Add tomato paste and cook for 1 minute.
Pour in coconut milk and chicken broth. Stir to combine.
Step 5: Simmer
Return chicken to the pot. Add sweet potatoes.
Bring to a gentle simmer.
Cover and cook for 20–25 minutes until chicken is cooked through and sweet potatoes are tender.
Step 6: Finish and Serve
Stir in chopped cilantro. Serve hot with rice or naan bread.
What to Serve It With
Steamed jasmine or basmati rice
Warm naan or roti
Quinoa for a healthy twist
Simple cucumber yogurt salad
Roasted vegetables
Variations / Substitutions
Use Chicken Breast: If you prefer leaner meat (adjust cooking time).
Make it Vegetarian: Substitute chickpeas for chicken.
Add Greens: Stir in spinach or kale at the end.
Spicy Version: Add chili flakes or fresh chopped chilies.
Lighter Version: Use light coconut milk (but sauce will be thinner).
Storage & Leftovers
Fridge: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight before reheating.
Reheat: Warm gently on the stove or microwave until hot.
FAQs
Can I make this curry ahead of time?
Yes! It reheats beautifully and flavors deepen overnight.
Is this dish spicy?
It’s mildly spiced, but you can adjust the heat easily.
Can I skip browning the chicken?
Yes, but browning adds more flavor.
Can I use different types of potatoes?
Yes, Yukon Golds or even butternut squash work well.
How do I thicken the sauce?
Simmer uncovered for a few minutes to reduce and thicken.
Final Thoughts
Chicken Sweet Potato Curry is a cozy, one-pot meal packed with rich flavors and nourishing ingredients.
Whether you’re meal prepping for the week or craving something hearty and delicious for dinner, this easy curry will quickly become a favorite at your table!
Full Recipe Card
Ingredients
2 pounds chicken thighs, cut into chunks
2 large sweet potatoes, peeled and cubed
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon tomato paste
1 (14 oz) can full-fat coconut milk
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)
Optional:
Chili flakes
Spinach or kale
Instructions
Heat oil. Brown chicken pieces, then remove.
Sauté onion until softened. Add garlic and ginger.
Stir in curry powder, cumin, and coriander.
Add tomato paste, coconut milk, and broth.
Return chicken and add sweet potatoes. Simmer 20–25 minutes.
Stir in cilantro. Serve hot with rice or naan.
