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–+ servings

Chicken Sweet Potato Curry

A comforting and creamy chicken sweet potato curry made with aromatic spices and coconut milk, perfect for weeknights or serving to guests.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

Main ingredients

  • 1 lb chicken breast, diced Can substitute with chicken thighs for juicier results.
  • 2 medium sweet potatoes, peeled and cubed Cut smaller for a quicker cook time.
  • 1 onion, chopped Sauté until translucent.
  • 2 cloves garlic, minced Add after onion is translucent.
  • 1 inch piece ginger, grated Can substitute with 1/4 teaspoon ground ginger.
  • 1 can coconut milk (13-14 oz) Full-fat for creaminess, light for lower calories.
  • 2 tablespoons curry powder Blooming enhances flavor.
  • 1 teaspoon turmeric
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro for garnish
  • Rice or naan for serving Serve to soak up the sauce.

Instructions

Preparation

  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent, about 4–5 minutes.
  • Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
  • Increase heat slightly, add the diced chicken, and cook, stirring occasionally, until lightly browned, about 4–6 minutes.
  • Sprinkle in the curry powder and turmeric, stirring thoroughly to coat the chicken and onions.
  • Cook for 30–60 seconds to bloom the spices.
  • Add the sweet potatoes and pour in the coconut milk. Stir and bring 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 reaches 165°F.
  • Taste and adjust seasoning. Serve hot, garnished with chopped cilantro.

Notes

For a lighter bowl, serve over cauliflower rice and add spinach. Store in an airtight container for 3–4 days in the fridge or freeze for up to 3 months.