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
