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!

The Boat Shed Kitchen