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Chicken Sweet Potato Curry

A comforting, slightly sweet curry featuring tender chicken, creamy coconut, and naturally sweet roasted sweet potatoes, perfect for weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 coconut milk (13–14 oz) Full-fat for creaminess, light for lower calories
  • 2 tablespoons curry powder Adjust heat to taste
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish
  • Rice or naan for serving

Method
 

Cooking Instructions
  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the chopped onion and sauté until translucent, about 4–5 minutes.
  3. Stir in minced garlic and grated ginger; cook for 1 minute until fragrant.
  4. Add the diced chicken to the pot. Cook, stirring occasionally, until the pieces are browned on the outside, about 4–6 minutes.
  5. 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).
  6. Add the cubed sweet potatoes and pour in the can of coconut milk. Stir to combine and bring the mixture to a gentle simmer.
  7. Season with salt and pepper to taste.
  8. Cover the pot and let simmer for 20–25 minutes, or until sweet potatoes are fork-tender and chicken is cooked through.
  9. Taste and adjust seasoning. Serve hot, garnished with chopped fresh cilantro, alongside rice or warm naan.

Notes

For best texture, dry chicken pieces before browning. Simmer uncovered if sauce is too thin; thin with water or broth if too thick.