A cozy and flavorful one-pot meal, this Chicken Sweet Potato Curry brings together tender chicken and sweet potatoes in a rich, spiced coconut curry sauce. It’s creamy, nourishing, and layered with deep, aromatic flavors that develop beautifully as it simmers. I find it’s perfect for a comforting weeknight dinner and even more delicious the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon coconut oil or olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cut into chunks
1 (14 oz) can full-fat coconut milk
1 ½ cups low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1 tablespoon fish sauce or soy sauce (optional)
Juice of ½ lime
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving
Directions
I start by heating the oil in a large pot over medium heat.
Then I add the chopped onion and sauté for about 3–4 minutes until it softens.
Next, I stir in the garlic and ginger, letting them cook for 30 seconds until fragrant.
I add the curry paste, turmeric, cumin, and coriander, cooking for another 1–2 minutes while stirring often.
After that, I add the chicken, season with salt and pepper, and cook for 3–4 minutes until it starts to brown slightly.
I stir in the sweet potatoes, coconut milk, and chicken broth, mixing well.
Once it reaches a gentle boil, I reduce the heat, cover the pot, and let it simmer for 20–25 minutes until the sweet potatoes are tender and the chicken is cooked through.
I finish by adding fish sauce (if using), lime juice, and adjusting the seasoning.
Then I remove the pot from heat and let it sit uncovered for a few minutes to let the curry thicken slightly.
I garnish with fresh cilantro and serve it hot with rice or naan.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories per serving: 390 kcal
Variations
I sometimes swap the chicken for chickpeas or tofu for a vegetarian version.
For added greens, I stir in a handful of spinach or kale in the last few minutes of simmering.
If I want a spicier curry, I add a pinch of chili flakes or an extra spoon of red curry paste.
I love using Japanese or garnet sweet potatoes for a slightly different texture and taste.
If I’m short on time, I use pre-cooked chicken and just simmer it with the rest of the ingredients for a quicker version.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. This curry actually tastes better the next day as the flavors meld. For longer storage, I freeze portions for up to 2 months. I reheat it gently on the stovetop or in the microwave, adding a splash of broth or coconut milk if it thickens too much.
FAQs
What can I use instead of red curry paste?
If I don’t have red curry paste on hand, I use yellow curry paste or even a blend of curry powder with a dash of paprika and chili for depth.
Can I make this dish vegetarian?
Yes, I’ve made it vegetarian by replacing the chicken with chickpeas or cubed tofu. The coconut curry base works beautifully with plant-based proteins.
How do I make it spicier?
To amp up the heat, I stir in some chopped chili, extra curry paste, or a drizzle of chili oil at the end.
Can I use chicken breast instead of thighs?
Absolutely. I use either, depending on what I have. Thighs are juicier, but breast works well and stays tender in the coconut curry.
What type of sweet potatoes work best?
I prefer orange-fleshed sweet potatoes because they’re creamy and naturally sweet, but white or purple varieties also taste great in this curry.
Conclusion
This Chicken Sweet Potato Curry has become one of my go-to meals when I want something hearty, flavorful, and wholesome. It’s easy enough for a weeknight yet comforting enough for a cozy night in. Whether I’m meal prepping or feeding the family, this curry never disappoints.
📖 Recipe:
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Chicken Sweet Potato Curry
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A cozy, one-pot Chicken Sweet Potato Curry simmered in a creamy coconut curry sauce with warm spices, tender chicken, and naturally sweet chunks of sweet potato. It’s a wholesome, flavorful, and gluten-free meal perfect for weeknights or meal prep.
Ingredients
1 tablespoon coconut oil or olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
2 medium sweet potatoes, peeled and cut into chunks
1 (14 oz) can full-fat coconut milk
1 ½ cups low-sodium chicken broth
1 tablespoon fish sauce or soy sauce (optional)
Salt and freshly ground black pepper, to taste
Juice of ½ lime
Fresh cilantro, chopped (for garnish)
Cooked rice or naan bread, for serving
Instructions
- Heat the oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 3–4 minutes until softened.
- Stir in the garlic and ginger and cook for 30 seconds until fragrant.
- Add the red curry paste, turmeric, cumin, and coriander. Cook for another 1–2 minutes, stirring often.
- Add the chicken, season with salt and pepper, and cook for 3–4 minutes until slightly browned.
- Stir in the sweet potatoes, coconut milk, and chicken broth. Mix well.
- Bring the mixture to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes until sweet potatoes are tender and chicken is cooked through.
- Stir in the fish sauce (if using) and lime juice. Adjust seasoning as needed.
- Remove from heat and let the curry sit uncovered for a few minutes to thicken slightly.
- Garnish with chopped fresh cilantro and serve hot with rice or naan.
Notes
Swap chicken for chickpeas or tofu for a vegetarian version.
Add spinach or kale in the last few minutes for extra greens.
Increase red curry paste or add chili flakes for more heat.
Use Japanese or garnet sweet potatoes for different flavor profiles.
Use pre-cooked chicken for a quicker version.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
Reheat gently and add extra broth or coconut milk if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 6g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
