If you’re craving a dish that wraps you up in comforting warmth and vibrant flavors, this Chicken Sweet Potato Curry Recipe is exactly what you need. It harmoniously blends tender chicken, naturally sweet and velvety sweet potatoes, and a luscious coconut-based curry sauce spiced with fragrant turmeric, cumin, and red curry paste. Each bite offers a delightful balance of creamy, savory, and subtly spicy notes, making it a beloved weeknight dinner or a special weekend treat. Plus, it’s incredibly easy to prepare while delivering a nourishing punch that feels both indulgent and wholesome.
Ingredients You’ll Need
The magic of this Chicken Sweet Potato Curry Recipe lies in its thoughtfully chosen ingredients, each adding a layer of color, texture, or flavor that truly elevates the dish. These pantry staples and fresh additions come together to create a simple yet deeply satisfying meal.
- 1 pound boneless, skinless chicken thighs or breasts: Chicken thighs bring juicy richness, while breasts offer a leaner option; cut into bite-sized pieces for even cooking.
- 1 tablespoon coconut oil or vegetable oil: Coconut oil adds subtle tropical flavor and helps toast the spices to release their aroma.
- 1 medium onion (chopped): Provides a sweet and savory base that softens to melt into the curry.
- 3 garlic cloves (minced): Adds pungency and depth; fresh garlic is key to brightening the dish.
- 1 tablespoon fresh ginger (grated): Contributes a warm zing that complements the curry spices perfectly.
- 2 tablespoons red curry paste: The heart of the curry’s flavor, bringing vibrant heat and complexity.
- 1 teaspoon ground turmeric: Offers earthy warmth along with a gorgeous golden hue.
- 1 teaspoon ground cumin: Adds a nutty, slightly smoky undertone to the flavor profile.
- 1/2 teaspoon salt & 1/4 teaspoon black pepper: Essential for balancing and enhancing all the flavors.
- 1 large sweet potato (peeled and diced): Sweet, tender bites that soak up the curry’s rich sauce beautifully.
- 1 (14 oz) can coconut milk (full fat): Creates a creamy, luscious sauce that binds everything together.
- 1/2 cup chicken broth or water: Adds moisture and helps simmer the curry to perfection.
- 1 tablespoon lime juice: A splash of acidity to brighten and balance the richness.
- 1 tablespoon fish sauce or soy sauce: Boosts umami for deeper savory notes; fish sauce offers authenticity, soy sauce a vegetarian-friendly twist.
- Fresh cilantro for garnish: Adds a fresh, herbal pop that’s visually beautiful and palate-refreshing.
How to Make Chicken Sweet Potato Curry Recipe
Step 1: Sauté Aromatics
Start by heating the coconut oil in a large skillet or Dutch oven over medium heat. Toss in the chopped onion and cook it for about 3 to 4 minutes until it turns soft and translucent. This step is crucial because it forms the fragrant and flavorful base of the curry. Next, add the minced garlic and freshly grated ginger, stirring for one minute until their aromas fill your kitchen, signaling that the curry flavor journey has begun.
Step 2: Toast the Spices and Brown the Chicken
Add the red curry paste, turmeric, and cumin to the pan, cooking for 1 to 2 minutes while stirring constantly. Toasting these spices releases their essential oils and deepens their flavors, making your curry irresistibly aromatic. Then, add the chicken pieces. Cook them until they are lightly browned on all sides, about 3 to 4 minutes, which locks in juices and adds a lovely caramelized texture.
Step 3: Combine and Simmer
Now, stir in the diced sweet potatoes along with the can of full-fat coconut milk, chicken broth, salt, pepper, lime juice, and fish sauce. Bring everything to a gentle simmer, then cover the pot and let it cook for about 15 to 20 minutes. This slow simmer allows the chicken to become tender and the sweet potatoes to soften perfectly while all the flavors meld beautifully.
Step 4: Adjust and Thicken
Remove the lid and let the curry simmer uncovered for another 5 minutes if you want a thicker sauce. This finish lets the flavors concentrate, and you can taste and tweak seasoning here—maybe a pinch more salt or an extra splash of lime juice, depending on your preferences.
How to Serve Chicken Sweet Potato Curry Recipe
Garnishes
Fresh cilantro sprinkled generously on top breathes life into the dish with its bright herbal notes and lovely green color. If you want to add a little heat, some thinly sliced fresh chili peppers or a dash of chili flakes make excellent options. A wedge of lime on the side also pairs wonderfully and allows everyone to customize the final zing.
Side Dishes
This curry shines when served over fluffy jasmine rice or steamed basmati. Both soak up the creamy sauce beautifully, giving you that perfect bite every time. For bread lovers, warm naan or roti is an equally fantastic partner, perfect for scooping up every last bit of delicious curry.
Creative Ways to Present
For dinner parties or when you want to impress, serve this curry in a rustic bowl and top it with toasted coconut flakes for added crunch and aroma. You can also layer it over a bed of quinoa for a nutty texture or even fill a hollowed-out bell pepper with the curry as a fun, colorful edible “bowl” that makes the meal extra special.
Make Ahead and Storage
Storing Leftovers
This Chicken Sweet Potato Curry Recipe tastes even better the next day because the flavors meld and deepen overnight. Just transfer leftovers to an airtight container and refrigerate for up to 3 days. Make sure to cool it completely before sealing to keep it fresh and delicious.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Portion it into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. When thawed, the texture of the chicken and sweet potatoes remains intact, and the curry sauce stays creamy and flavorful.
Reheating
Reheat your curry gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You may want to add a splash of broth or coconut milk to loosen the sauce, making it just as luscious as freshly made. Avoid the microwave if possible, as slow reheating preserves the flavors and textures best.
FAQs
Can I use chicken breasts instead of thighs for this Chicken Sweet Potato Curry Recipe?
Absolutely! Chicken breasts work well and are leaner, but thighs offer a more tender, juicy result that many prefer for curries. Just be careful not to overcook breasts as they dry out faster.
Is it necessary to use full-fat coconut milk?
Full-fat coconut milk gives the curry its rich and creamy texture, but you can use light coconut milk for a lighter dish. Keep in mind this will affect the creaminess and richness slightly.
Can I make this recipe vegetarian or vegan?
Yes! Simply substitute the chicken with firm tofu, chickpeas, or your favorite veggies and replace fish sauce with soy sauce or tamari for a vegan-friendly option.
How spicy is this Chicken Sweet Potato Curry Recipe?
The heat level is moderate and can be adjusted easily by adding less red curry paste or balancing it with more coconut milk or lime juice. If you like it hotter, add fresh chilies or chili flakes.
What can I add for extra greens in the curry?
Adding a handful of spinach or kale in the last 5 minutes of cooking is a fantastic way to boost the nutrition and color without overpowering the curry’s delicious flavors.
Final Thoughts
This Chicken Sweet Potato Curry Recipe quickly becomes a cherished favorite, offering comfort and excitement in every spoonful. Whether you’re cooking dinner for your family or hosting friends, this dish never fails to impress with its irresistible balance of creamy coconut, warm spices, and tender morsels. Give it a try soon—you’ll wonder how you ever lived without the vibrant joy it brings to your table.
Print
Chicken Sweet Potato Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Gluten Free
Description
A flavorful and comforting Thai-inspired Chicken Sweet Potato Curry made with tender chicken, sweet potatoes, and a rich coconut milk base infused with red curry paste and warm spices. This one-pot stovetop dish is perfect for a wholesome weeknight dinner and can be enjoyed with rice or naan.
Ingredients
Protein
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Vegetables and Aromatics
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large sweet potato, peeled and diced
- Fresh cilantro, for garnish
Spices and Seasonings
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
- 1 tablespoon fish sauce or soy sauce
Liquids and Oils
- 1 tablespoon coconut oil or vegetable oil
- 1 (14 oz) can coconut milk, full fat
- 1/2 cup chicken broth or water
Instructions
- Heat the oil: In a large skillet or Dutch oven over medium heat, warm 1 tablespoon coconut or vegetable oil until shimmering. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
- Sauté aromatics: Stir in the minced garlic and grated ginger. Cook for 1 minute, stirring frequently, until fragrant and aromatic.
- Toast spices and brown chicken: Add 2 tablespoons red curry paste, 1 teaspoon turmeric, and 1 teaspoon cumin. Cook, stirring continuously, for 1–2 minutes to toast the spices. Then add the chicken pieces and cook for 3–4 minutes until they start to brown slightly on the outside.
- Add vegetables and liquids: Stir in the diced sweet potato, coconut milk, chicken broth, salt, and pepper. Add 1 tablespoon lime juice and 1 tablespoon fish sauce or soy sauce. Bring the mixture to a gentle simmer.
- Simmer until cooked: Cover the pan and cook for 15–20 minutes, stirring occasionally, until the chicken is fully cooked through, and the sweet potatoes are tender.
- Thicken the curry: Remove the lid and simmer uncovered for an additional 5 minutes if the curry needs to thicken. Taste and adjust seasoning if necessary.
- Serve and garnish: Serve the curry hot, garnished with fresh cilantro. Enjoy it over steamed rice or with warm naan bread for a complete meal.
Notes
- Add a handful of spinach or kale during the last 5 minutes of cooking to include extra greens.
- This curry can be made ahead and actually tastes even better the next day as flavors develop.
- For a vegetarian option, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth.
- Adjust the amount of red curry paste to your preferred spice level.
