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The Boat Shed Kitchen

Chicken Sweet Potato Curry

Tender chunks of chicken and sweet potatoes are simmered in a fragrant coconut curry sauce with garlic, ginger, and warming spices. It's easy enough for a weeknight, yet bold enough to impress.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Calories: 480
Ingredients Method Notes

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

Method
 

  1. Heat oil. Brown chicken pieces, then remove.
  2. Sauté onion until softened. Add garlic and ginger.
  3. Stir in curry powder, cumin, and coriander.
  4. Add tomato paste, coconut milk, and broth.
  5. Return chicken and add sweet potatoes. Simmer 20–25 minutes.
  6. Stir in cilantro. Serve hot with rice or naan.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-sweet-potato-curry/

Notes

  • Boneless, skinless chicken thighs stay tender and juicy during simmering.
  • Full-fat coconut milk makes the curry luxuriously creamy.
  • Want it spicier? Add chili flakes or fresh chopped chili with the garlic.