Chicken Sweet Potato Curry Recipe
If you’re craving something cozy, colorful, and absolutely bursting with flavor, let me introduce you to Chicken Sweet Potato Curry. This is one of those magical dishes that somehow feels like a warm hug with every bite—creamy coconut milk, tender chicken, sweet potatoes, and vibrant Thai-inspired spices all come together in a single pot. Whether you’re new to curries or a longtime fan, this recipe strikes the perfect balance of sweet, savory, and just a hint of heat. Plus, it’s surprisingly simple to whip up on a weeknight, but special enough to impress friends or family!
Ingredients You’ll Need
The beauty of Chicken Sweet Potato Curry is in its simplicity: every ingredient plays a starring role, contributing to that rich, comforting depth of flavor and eye-catching color. Don’t be intimidated by the list—most are pantry staples or easy to find, and each adds its own magic to the finished curry.
- Chicken breast or thighs: Choose boneless, skinless pieces for quick cooking and juicy, tender bites.
- Olive oil or coconut oil: Either works beautifully; coconut oil adds a subtle tropical richness, while olive oil is a reliable everyday option.
- Onion: A small onion, finely chopped, forms the aromatic base and brings subtle sweetness.
- Garlic: Two cloves, minced, add essential depth and savory aroma to the curry.
- Fresh grated ginger: Bright and zesty, ginger brings a touch of warmth and freshness.
- Red curry paste: This is the heart of the dish, infusing every bite with fragrant Thai spices and a gentle heat.
- Ground turmeric: Not only does turmeric boost the golden color, it adds earthy undertones and extra nutrition.
- Ground cumin: Cumin’s nutty, toasty flavor ties all the spices together.
- Chili flakes (optional): Add a pinch for a little extra kick, or leave out if you prefer it mild.
- Sweet potato: Diced sweet potato softens into creamy, sweet nuggets that perfectly balance the savory spices.
- Coconut milk: One can creates that signature silky sauce—use full-fat for the richest flavor.
- Low-sodium chicken broth: Adds body to the sauce and keeps everything wonderfully moist.
- Fish sauce or soy sauce: Both options add umami and saltiness; fish sauce gives a bit more depth if you have it.
- Lime juice: A squeeze of lime at the end lifts all the flavors and adds vibrant freshness.
- Salt and pepper: Season to taste for a perfectly balanced curry.
- Fresh cilantro: Chopped cilantro sprinkled on top brings a pop of green and a final burst of flavor.
How to Make Chicken Sweet Potato Curry
Step 1: Sauté the Aromatics
Start by heating your oil of choice in a large skillet or Dutch oven over medium heat. Toss in the chopped onion and let it soften for a couple of minutes, stirring now and then. Once the onion is translucent and fragrant, stir in the minced garlic and fresh ginger. Let them cook for just 30 seconds—you’ll know it’s ready when your kitchen smells amazing!
Step 2: Toast the Spices
Sprinkle in the red curry paste, turmeric, cumin, and chili flakes (if you’re using them). Stir everything together and let it cook for about a minute. This short step really wakes up the spices, bringing out their full aroma and flavor, which lays the foundation for the whole Chicken Sweet Potato Curry.
Step 3: Brown the Chicken
Add your chicken pieces to the pan, seasoning lightly with salt and pepper. Let the chicken cook for 5 to 6 minutes, stirring occasionally, until it’s lightly browned on the outside. Don’t worry if it’s not cooked through just yet—it’ll finish cooking in the sauce, soaking up all those delicious flavors.
Step 4: Simmer with Sweet Potatoes and Coconut Milk
Now toss in the diced sweet potato, pour in the coconut milk and chicken broth, and add the fish sauce or soy sauce. Stir everything together, bring it to a gentle simmer, then reduce the heat to low. Cover the pan and let it cook for 15 to 20 minutes, until the sweet potatoes are fork-tender and the chicken is cooked through. The sauce will thicken and take on a gorgeous golden hue.
Step 5: Finish with Lime and Cilantro
Right before serving, stir in the fresh lime juice and taste the curry. Adjust the seasoning with more salt, pepper, or lime if needed. Ladle the Chicken Sweet Potato Curry into bowls and shower with chopped cilantro for the perfect finishing touch.
How to Serve Chicken Sweet Potato Curry
Garnishes
A shower of fresh cilantro is the classic choice, but you can also add a few thinly sliced red chilies if you want extra color and spice. A sprinkle of toasted coconut flakes or chopped peanuts brings a lovely crunch, and a wedge of lime on the side allows everyone to brighten up their bowl to taste.
Side Dishes
This curry is delicious served over jasmine rice, which soaks up all that luscious sauce. If you’re looking for something lighter, try cauliflower rice or even brown rice. And don’t forget about fluffy naan or roti—perfect for swiping up every last bit of sauce!
Creative Ways to Present
For a fun twist, serve Chicken Sweet Potato Curry in individual bowls with a colorful array of toppings set out buffet-style—think extra herbs, lime wedges, sliced scallions, or even a dollop of yogurt. You could also ladle the curry over roasted spaghetti squash for a grain-free option or tuck leftovers into wraps or pita pockets for a next-day lunch.
Make Ahead and Storage
Storing Leftovers
Chicken Sweet Potato Curry stores beautifully. Simply transfer any leftovers to an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it sits, so don’t be surprised if it tastes even better the next day!
Freezing
This curry is freezer-friendly, making it a meal prep superstar. Let it cool completely, then portion into freezer-safe containers. It keeps well for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best texture.
Reheating
To reheat, simply warm the curry gently on the stovetop over low heat, stirring occasionally. You can also microwave individual servings (cover loosely to prevent splatters). If the sauce seems thick, add a splash of broth or water to loosen it up.
FAQs
Can I make Chicken Sweet Potato Curry vegetarian?
Absolutely! Just swap the chicken for chickpeas, tofu, or even extra veggies like cauliflower or bell peppers. Use vegetable broth instead of chicken broth, and opt for soy sauce in place of fish sauce for a fully plant-based meal.
Is this curry spicy?
The base recipe is mildly spiced, thanks to the red curry paste and optional chili flakes. If you prefer more heat, feel free to add extra chili flakes or a sliced fresh chili. For a milder version, use less curry paste and skip the chili altogether.
What other vegetables can I add?
Spinach, green beans, or kale are all wonderful additions—simply stir them in during the last few minutes of cooking. You can also try diced bell peppers, peas, or zucchini to bulk up the veggie content and add more color.
Can I use light coconut milk?
Yes, light coconut milk works if you’d like a lighter curry, though the sauce will be a bit thinner and less creamy. Full-fat coconut milk gives you the richest, silkiest texture, but it’s totally up to your taste and dietary preferences.
How do I double the recipe?
Doubling Chicken Sweet Potato Curry is easy—just double all the ingredients and use a large pot or Dutch oven. The simmering time may increase slightly to ensure the sweet potatoes are tender, but otherwise, the process is exactly the same.
Final Thoughts
Whether you’re making it for a quick family dinner or meal prepping for the week, Chicken Sweet Potato Curry is a dish you’ll want to return to again and again. It’s simple, satisfying, and full of sunny flavors that brighten even the busiest days. Give it a try—you might just find your new favorite comfort food!
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Chicken Sweet Potato Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Sweet Potato Curry is a flavorful and wholesome Thai-inspired dish combining tender chicken, nutrient-rich sweet potatoes, and creamy coconut milk infused with aromatic spices and red curry paste. Perfect for a comforting weeknight dinner, it’s naturally gluten-free and dairy-free, offering a balanced mix of protein, healthy fats, and vibrant flavors.
Ingredients
Protein and Vegetables
- 1 lb boneless skinless chicken breast or thighs, cut into bite-sized pieces
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 large sweet potato, peeled and diced (about 2 cups)
Spices and Flavorings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili flakes (optional)
Liquids and Oils
- 2 tablespoons olive oil or coconut oil
- 1 can (14 oz) coconut milk
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fish sauce or soy sauce
- Juice of 1/2 lime
Garnish
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the minced garlic and fresh grated ginger, cooking for an additional 30 seconds until fragrant.
- Add Spices and Curry Paste: Mix in the red curry paste, ground turmeric, ground cumin, and chili flakes if using. Cook this fragrant mixture for about 1 minute to release the spices’ flavors.
- Cook Chicken: Add the bite-sized chicken pieces to the skillet, seasoning lightly with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
- Add Sweet Potatoes and Liquids: Stir in the diced sweet potatoes, coconut milk, low-sodium chicken broth, and fish sauce or soy sauce. Bring the mixture to a gentle simmer.
- Simmer Until Cooked: Reduce heat to low, cover the skillet, and let the curry simmer for 15–20 minutes, or until the sweet potatoes are fork-tender and the chicken is completely cooked through.
- Finish and Serve: Stir in the fresh lime juice, then taste and adjust seasoning with additional salt or pepper if needed. Serve the curry hot, garnished with chopped fresh cilantro.
Notes
- Serve over jasmine rice, cauliflower rice, or with warm naan bread for a complete meal.
- Add spinach, green beans, or other quick-cooking vegetables in the last few minutes of simmering for added nutrition and color.
- Leftovers store well in an airtight container in the refrigerator and often taste even better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 90 mg
