I absolutely love this Chicken Sweet Potato Curry Recipe because it brings together the cozy warmth of a curry with the natural sweetness of tender sweet potatoes. It’s one of those dishes that feels like a hug in a bowl—perfect for weeknights when you want something comforting but still packed with flavor. When I first tried this recipe, I was surprised at how simple it was to make yet how rich and satisfying the taste turned out.
You’ll find that this chicken sweet potato curry recipe works beautifully whether you’re cooking for your family or meal prepping for the week. The blend of spices is just right, not overpowering but with enough depth to keep everyone coming back for seconds. Plus, it’s a balanced meal on its own but easy to pair with rice or flatbread for a full spread.
Why You’ll Love This Recipe
- Balanced Flavors: The sweet potatoes add a natural sweetness that perfectly balances the warming spices.
- One-Pot Convenience: It all cooks in one pan, which means less cleanup and more time to enjoy your meal.
- Flexible Heat Level: Adjust the chili pepper to suit your family’s spice tolerance, from mild to fiery.
- Meal Prep Friendly: Stores beautifully for leftovers and tastes even better the next day.
Ingredients You’ll Need
The ingredients here might look like a long list, but I promise, they’re simple and work so beautifully together to create this delicious Chicken Sweet Potato Curry Recipe. Keep an eye out for fresh ginger and good-quality curry powder – they really make a difference!
- Coconut oil or avocado oil: I love using coconut oil here for an extra tropical note, but avocado oil is perfect if you want a neutral base without overpowering flavors.
- Red or yellow onion: These add natural sweetness and depth once softened.
- Serrano or jalapeño pepper: Adds just the right kick; you control the heat by removing seeds if you want milder.
- Salt: Essential to bring out all the flavors in the curry.
- Boneless, skinless chicken thighs: I prefer thighs over breasts because they stay juicy and tender during cooking.
- Garlic cloves: Fresh is key for that punchy savory aroma.
- Fresh ginger: Grated for brightness and warmth—don’t skip this!
- Curry powder: A well-balanced blend here is important; fresher your curry powder, the better the flavor.
- Indian red chili powder or regular chili powder: Adds an extra layer of spice and color.
- Ground cumin: Earthy, aromatic warmth to round out the curry.
- Turmeric powder: Brings vibrant color and subtle earthiness.
- Black pepper: For a slight bite and heat.
- Garam masala (optional): Adds complex warmth and fragrance, a nice finishing touch if you have it.
- Crushed tomatoes: Use canned for convenience and a subtle tangy base.
- Sweet potatoes: They hold their shape nicely and offer natural sweetness that balances the spices well.
- Full-fat unsweetened coconut milk: This adds creaminess and balances out the spice level perfectly.
- Baby spinach: Adds freshness and a pop of color at the end.
- Lemon juice: Brightens everything up and adds a lovely zesty finish.
- Chopped cilantro: Fresh herbaceous flavor that lifts the dish—don’t skip it if you’re a cilantro fan!
Variations
I love how easy it is to make this Chicken Sweet Potato Curry Recipe your own. Whether you want to spice it up, keep it mild, or add in some extra veggies, this curry is a fantastic base for personalization.
- Spice level adjustment: When I want a milder version for the kids, I remove all the seeds from the jalapeño and use only half. For a spicy kick, I add an extra serrano pepper and a pinch of cayenne powder.
- Slow cooker adaptation: I’ve tried this in the slow cooker following the notes—it’s a real timesaver and the flavors meld beautifully after hours of slow cooking.
- Veggie boost: Adding diced bell peppers, carrots, or even cauliflower florets makes this curry heartier while keeping it vibrant and colorful.
- Dairy-free and gluten-free friendly: Perfect as-is with coconut milk, and no gluten-containing ingredients, which means everyone can enjoy it.
How to Make Chicken Sweet Potato Curry Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating the coconut or avocado oil over medium-high heat in a large sauté pan with a lid. Toss in the diced onion, finely diced serrano or jalapeño, and salt. Sauté until the onion starts to soften, about 2 minutes—don’t rush, you want the onions translucent and fragrant. Then add your chicken thighs cut into bite-sized pieces in an even layer and cook, stirring occasionally, until the chicken is just browned in spots. This step locks in flavor and gives a lovely base for your sauce.
Step 2: Add Garlic, Ginger, and Spices
Once the chicken is browned, stir in the minced garlic and freshly grated ginger. Immediately add your curry powder, red chili powder, cumin, turmeric, black pepper, and garam masala if using. Stir constantly for about a minute so that all your chicken pieces get evenly coated with the spices. This step is crucial to “bloom” the spices and release their full aroma—don’t skip stirring, as it can burn easily.
Step 3: Build the Sauce and Simmer
Pour in the crushed tomatoes and stir everything to combine. Add your sweet potatoes and full-fat coconut milk next, scraping up any browned bits from the bottom of the pan—they add so much flavor. Bring the curry to a gentle boil, then lower the heat to a simmer. Cover your pan and let it cook for about 15 minutes, stirring occasionally to prevent sticking. This simmer allows the sweet potatoes to soften and the chicken to soak up all those beautiful flavors.
Step 4: Finish with Spinach, Lemon, and Cilantro
After 15 minutes, taste your curry and adjust salt and pepper if needed. Add the chopped baby spinach, cover again, and cook until the spinach wilts and the sweet potatoes are fork-tender—about 5 more minutes. Finally, turn off the heat, drizzle in fresh lemon juice, and stir in chopped cilantro. Serving it hot right away brings out the freshness of the herbs and lemon—trust me, it really brightens the whole dish.
Pro Tips for Making Chicken Sweet Potato Curry Recipe
- Use Fresh Spices: I learned the hard way that fresh curry powder dramatically elevates the flavor—stale spices won’t pack that punch.
- Don’t Skip Browning: Browning the chicken first adds a toasty depth that you just can’t get by skipping this step.
- Adjust Coconut Milk: Sometimes I add an extra half cup if the curry looks too thick—I like mine saucy!
- Simmer Gently: High heat can toughen chicken and make sweet potatoes mushy, so keep your simmer low and steady.
How to Serve Chicken Sweet Potato Curry Recipe
Garnishes
I always finish this curry with an extra sprinkle of fresh chopped cilantro because it adds a bright, herbal contrast to the rich curry. Sometimes, I add a wedge of lime on the side for anyone who loves an extra citrus burst. A dollop of plain yogurt or a drizzle of coconut cream also works wonderfully if you want to mellow the heat.
Side Dishes
This curry is fantastic served over fluffy basmati rice, which soaks up all that luscious sauce. Alternatively, I love to serve it with warm naan or flatbread for scooping. For a low-carb option, cauliflower rice or steamed greens pair nicely as well.
Creative Ways to Present
For special occasions, I like to serve this curry in individual bowls garnished with edible flowers and a swirl of coconut cream artfully drizzled on top. Serving in brightly colored pottery makes the meal feel festive and inviting—perfect for when friends come over and you want to impress with minimal effort.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 4 days. I let the curry cool completely before refrigerating and find that the flavors deepen overnight, making it even tastier the next day.
Freezing
I’ve frozen this chicken sweet potato curry a few times with great results. Just make sure it cools fully before freezing in sealed containers or freezer bags. When thawed, the texture holds up nicely, and the flavors remain vibrant.
Reheating
To reheat, I warm it gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of water or coconut milk helps loosen the sauce if it’s thickened too much. You can also reheat in the microwave, but do it in short bursts to avoid drying out the chicken.
FAQs
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Can I use chicken breasts instead of thighs for this Chicken Sweet Potato Curry Recipe?
Yes, you can use chicken breasts if you prefer, but keep in mind they can dry out faster than thighs. To prevent that, cook them just until done and avoid over-simmering. Thighs are more forgiving due to their higher fat content and stay tender longer during simmering.
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How spicy is this curry, and can I adjust the heat?
This Chicken Sweet Potato Curry Recipe has a moderate heat level by default, thanks to the serrano or jalapeño pepper. You can make it milder by removing the seeds and membranes or spicier by adding an extra pepper or using hotter chili powders. Remember, it’s best to start with less and add more as you go.
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Is this recipe gluten-free and dairy-free?
Absolutely! This curry uses coconut milk instead of dairy, and all ingredients are naturally gluten-free, making it suitable for those dietary needs without any swaps.
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Can I make this recipe ahead of time?
Yes! It stores well in the fridge and actually tastes better the next day as the flavors continue to meld. You can also freeze it for longer storage and reheat gently when ready to enjoy.
Final Thoughts
This Chicken Sweet Potato Curry Recipe is such a warm, comforting dish that I’ve come back to time and again, especially when I want something healthy but indulgently satisfying. It’s a crowd-pleaser that’s easy to customize, and I love how it fits into busy weeknights or weekend meal prep. If you’re looking for a recipe that’s straightforward but delivers big on flavor and texture, this is the one I’m cheering for you to try. From my kitchen to yours—happy cooking!
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Chicken Sweet Potato Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Halal
Description
This Chicken Sweet Potato Curry is a rich and flavorful dish combining tender chicken thighs and sweet potatoes simmered in a fragrant coconut milk curry sauce infused with garlic, ginger, and a blend of vibrant Indian spices. Perfectly balanced with a hint of heat from serrano or jalapeño pepper and finished with fresh cilantro and lemon juice, this curry is a comforting and satisfying meal that can be served over rice or with flatbread.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil, or avocado oil
- 1 red or yellow onion, diced
- 1 serrano pepper or jalapeño pepper, finely diced
- 1/2 teaspoon salt
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces
- 4 garlic cloves, minced
- 2 inch piece fresh ginger, peeled and grated (or minced)
Spices
- 2–3 tablespoons curry powder
- 1/2 teaspoon Indian red chili powder, or regular chili powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 1 teaspoon garam masala (optional)
Other Ingredients
- 1 (14.5 oz) can crushed tomatoes, or half of 1 (28-ounce) can crushed tomatoes
- 1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
- 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk
- 3 cups (45g) baby spinach, roughly chopped
- 1–2 tablespoons lemon juice
- 1/4 cup chopped cilantro, plus more for garnish (optional)
Instructions
- Sauté Aromatics and Chicken: Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté until the onion starts to soften, about 2 minutes. Add the chicken pieces in an even layer and cook, stirring occasionally, until they are slightly browned in spots.
- Add Spices and Tomatoes: Stir in the minced garlic, grated ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook while stirring constantly until the chicken is evenly coated with the spices, about 1 minute. Pour in the crushed tomatoes and stir well to combine all ingredients.
- Simmer with Sweet Potatoes and Coconut Milk: Add the sweet potato chunks and the entire can of coconut milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer. Cover the pan and cook for about 15 minutes, stirring occasionally, until the sweet potatoes begin to soften.
- Finish with Spinach and Herbs: Taste and adjust seasoning with more salt and pepper if needed. Add the chopped spinach, cover the pan again, and cook until the spinach wilts and the sweet potatoes are fork-tender, about 5 more minutes.
- Final Touches and Serving: Turn off the heat, drizzle in the lemon juice, and stir in the chopped cilantro. Serve the curry hot over rice or with flatbread, garnished with additional cilantro if desired.
Notes
- Serrano pepper heat: For a moderately spiced curry, use one serrano or small jalapeño with seeds. For milder heat, remove seeds and membranes. For more heat, leave seeds and membranes intact and add an extra pepper.
- Curry powder strength: If your curry powder is mild or older, use 3 tablespoons instead of 2 to 3 for a more robust flavor.
- Coconut milk quantity: You can add an extra can or one cup of coconut milk if you prefer a saucier curry.
- Slow cooker adaptation: Omit oil, use whole chicken thighs, and combine all spices, coconut milk, tomatoes, chicken, onion, garlic, pepper, ginger, and sweet potatoes in slow cooker. Cook on low 7-8 hours or high 4 hours. Shred chicken before stirring in spinach, cilantro, and lemon juice near the end.
Nutrition
- Serving Size: 1 serving (about 1/5th of recipe)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 18 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg
