Chicken Sweet Potato Curry
I still remember the first time I made this chicken sweet potato curry: the kitchen filled with warm spice and coconut steam, and everyone at the table asked for seconds. It’s a comforting, slightly sweet curry that comes together fast—perfect for weeknights when you want something flavorful without fuss. If you like coconut-forward curries, this one hits the sweet and savory notes just right and pairs beautifully with rice or warm naan. For a slow-cooker alternative that leans into coconut flavors, try this slow-cooker coconut curry chicken for hands-off cooking.
Why you’ll love this dish
This curry balances tender chicken, creamy coconut, and naturally sweet roasted sweet potatoes. It’s:
- Quick: about 35–40 minutes from start to finish.
- Family-friendly: mild spices that kids generally enjoy; you can always add more curry powder for heat.
- Budget-smart: uses pantry staples (coconut milk, curry powder, turmeric) and inexpensive chicken breasts.
- Versatile: easy to adapt to what you have—swap protein or add extra veg.
“Simple, cozy, and full of flavor—this curry is my go-to on busy evenings. The sweet potatoes give it a cozy sweetness without overpowering the spices.” — home-cook review
The cooking process explained
Quick overview: Sauté aromatics, brown the chicken, bloom the spices, add sweet potatoes and coconut milk, then simmer until the potatoes are tender and the sauce is silky. Expect to sauté and brown for 6–8 minutes, then simmer about 20–25 minutes so the sweet potatoes soften and flavors meld. This method keeps the chicken juicy and allows the coconut milk to create a rich, smooth curry base.
What you’ll need
- 1 lb chicken breast, diced (about 2 medium breasts)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 can (13–14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
- Rice or naan for serving
Notes and substitutions:
- Chicken: thighs work well for more flavor and remain juicier. If using thighs, reduce simmer time slightly.
- Coconut milk: full-fat gives a creamier sauce; light coconut milk thins the curry but lowers calories.
- Curry powder: use a mild or hot blend depending on your heat preference; add a pinch of cayenne for extra kick.
- Sweet potatoes: you can substitute butternut squash or regular potatoes (they’re less sweet).
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add the diced chicken to the pot. Cook, stirring occasionally, until the pieces are browned on the outside, about 4–6 minutes.
- Sprinkle in 2 tablespoons curry powder and 1 teaspoon turmeric. Stir well so the spices coat the chicken and onions and become fragrant (about 30–45 seconds).
- Add the cubed sweet potatoes and pour in the can of coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Season with salt and pepper to taste.
- Cover the pot and let simmer for 20–25 minutes, or until sweet potatoes are fork-tender and chicken is cooked through.
- Taste and adjust seasoning. Serve hot, garnished with chopped fresh cilantro, alongside rice or warm naan.
Best ways to enjoy it
Serve spooned over steamed jasmine or basmati rice, or ladled into bowls with torn naan for scooping. For extra texture, sprinkle toasted cashews or sliced green onions on top. A squeeze of lime brightens the coconut richness right before serving.
Pairing ideas:
- Simple cucumber raita or yogurt to cool the palate.
- A quick side salad with lemon vinaigrette for freshness.
- For a fusion twist, serve over cauliflower rice for a low-carb option and check out this spicy-sweet inspiration from sweet chili chicken if you want to add a tangy glaze element.
How to store & freeze
- Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate within 2 hours. Keeps 3–4 days.
- Freezer: Freeze in freezer-safe containers for up to 3 months. Leave some headspace and thaw in the fridge overnight before reheating.
- Reheating: Reheat gently on the stovetop over low-medium heat until steaming, or microwave in short bursts, stirring occasionally. Reheat until the internal temperature reaches 165°F (74°C).
- Food safety: Never refreeze curry that was thawed at room temperature. Always cool and refrigerate promptly to prevent bacterial growth.
Pro chef tips
- Bloom your spices: Toast the curry powder briefly in the hot oil after adding to deepen flavor—don’t skip this step.
- Even chicken browning: Dry chicken pieces with a paper towel before adding to the pot so they brown instead of stewing.
- Texture balance: If the sauce is too thin, simmer uncovered for a few minutes to reduce. If too thick, thin with a splash of water or chicken broth.
- Layer flavors: A small squeeze of lime or a teaspoon of brown sugar at the end can brighten or balance the curry depending on your sweet potato’s natural sweetness.
- Make-ahead: Curry often tastes better the next day as flavors meld—store and reheat for an even richer result.
Creative twists
- Protein swaps: Use tofu for a vegetarian version, or swap chicken for firm white fish (add late so it doesn’t flake apart).
- Heat options: Add sliced fresh chiles or 1/2 teaspoon cayenne for more heat.
- Greens boost: Stir in spinach or chopped kale during the last 5 minutes of cooking.
- Cream variations: Stir in a dollop of plain yogurt at the end for tangy creaminess (remove from heat first to prevent curdling).
- Regional spin: Add a tablespoon of Thai red curry paste and kaffir lime leaves for a Thai-inspired curry.
Common questions
Q: How long does this recipe take from start to finish?
A: About 35–40 minutes. Prep is roughly 10 minutes (dice chicken, peel and cube sweet potatoes), then 25–30 minutes of cooking and simmering.
Q: Can I use frozen sweet potatoes?
A: Yes—add them a bit later in the simmering process and watch the texture; frozen pieces can cook faster than fresh.
Q: What internal temperature should the chicken reach?
A: Cook chicken until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for accuracy.
Q: Is this curry kid-friendly?
A: Absolutely. The basic recipe is mild; you can increase spice for adults separately or offer hot sauce on the side.
Q: Can I make this in a slow cooker?
A: You can, though browning the chicken and sautéing aromatics first gives better depth. For a hands-off method, combine ingredients and cook on low for 4–6 hours, checking sweet potato tenderness.
Conclusion
If you want inspiration or variations from experienced cooks, check out the detailed version at Chicken Sweet Potato Curry – Omnivore’s Cookbook and a flavorful take at Chicken Sweet Potato Curry – Sandra Valvassori. Both pages offer useful ideas to modify spices or techniques and can help you tailor this recipe to your taste.
Chicken Sweet Potato Curry
Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
- Add the diced chicken to the pot. Cook, stirring occasionally, until the pieces are browned on the outside, about 4–6 minutes.
- Sprinkle in 2 tablespoons curry powder and 1 teaspoon turmeric. Stir well so the spices coat the chicken and onions and become fragrant (about 30–45 seconds).
- Add the cubed sweet potatoes and pour in the can of coconut milk. Stir to combine and bring the mixture to a gentle simmer.
- Season with salt and pepper to taste.
- Cover the pot and let simmer for 20–25 minutes, or until sweet potatoes are fork-tender and chicken is cooked through.
- Taste and adjust seasoning. Serve hot, garnished with chopped fresh cilantro, alongside rice or warm naan.
