Creamy Chicken and Sweet Potato Curry Recipe

Introduction

This Chicken Sweet Potato Curry is a comforting and flavorful dish that combines tender chicken with sweet potatoes in a rich, creamy curry sauce. Perfect for a cozy weeknight dinner, it’s easy to prepare and full of warmth and spice.

Ingredients

• 500g chicken, cut into pieces
• 2 medium sweet potatoes, peeled and cubed
• 3 tablespoons curry paste
• 400ml coconut milk

Instructions

1. Step 1: Heat a large pan over medium heat and add the curry paste. Stir for about a minute until fragrant.
2. Step 2: Add the chicken pieces and cook until browned on all sides.
3. Step 3: Pour in the coconut milk and bring to a gentle simmer.
4. Step 4: Add the cubed sweet potatoes, cover, and let the curry cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is fully cooked.
5. Step 5: Stir occasionally and adjust seasoning to taste before serving.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier result.
• Add spinach or kale in the last 5 minutes for extra greens.
• Serve with steamed rice or warm naan bread to soak up the sauce.
• For extra heat, stir in some chopped fresh chili or a pinch of chili flakes.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water or coconut milk if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken but make sure to thaw it completely before cooking to ensure even cooking and safety.

Is this curry suitable for freezing?

Yes, this curry freezes well. Cool completely before transferring to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Creamy Chicken and Sweet Potato Curry Recipe

Print Recipe

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A comforting and flavorful Chicken Sweet Potato Curry that combines tender chicken and sweet potatoes simmered in a rich, aromatic curry paste and creamy coconut milk. Perfect for a hearty weeknight dinner with a lovely balance of sweetness and spice.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lb (450g) boneless skinless chicken thighs, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 tablespoons curry paste (red or yellow)
• 1 can (14 oz / 400 ml) coconut milk
• 1 tablespoon vegetable oil
• 1 medium onion, chopped (optional for extra flavor)
• 2 garlic cloves, minced (optional for extra flavor)
• 1 teaspoon grated fresh ginger (optional for extra flavor)
• Salt to taste
• Fresh cilantro, chopped (optional for garnish)

Instructions

1. Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized chunks. Cut the chicken thighs into similar sized pieces for even cooking. Mince the garlic, and chop the onion and grate the ginger if using.
2. Heat Oil and Saute Aromatics: In a large skillet or saucepan over medium heat, add the vegetable oil. Once hot, add the onions, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onions soften.
3. Add Curry Paste: Stir in the curry paste and cook for 1-2 minutes, allowing the spices to bloom and become aromatic, stirring frequently to prevent burning.
4. Add Chicken Pieces: Add the chicken pieces to the pan and cook for 5 minutes, stirring occasionally, until they start to brown on all sides but not fully cooked through.
5. Add Sweet Potatoes and Coconut Milk: Add the diced sweet potatoes and pour in the coconut milk, stirring well to combine all ingredients evenly.
6. Simmer Curry: Bring the curry to a gentle simmer, reduce heat to low, cover the pan, and cook for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking.
7. Cook Until Tender: Continue to simmer until the sweet potatoes are soft and the chicken is cooked through. Taste and season with salt as needed.
8. Serve and Garnish: Remove from heat and garnish with fresh chopped cilantro if desired. Serve the curry hot over steamed rice or with warm naan bread.

Notes

• You can adjust the spice level by adding more or less curry paste according to your preference.
• If you want a thicker curry, simmer uncovered for the last 5-10 minutes to reduce the sauce.
• Chicken thighs are preferred for juiciness, but chicken breast can be used if desired.
• This recipe freezes well, so make extra for meal prep.
• For added vegetables, consider adding spinach or peas during the last 5 minutes of cooking.

Keywords: Chicken curry, sweet potato curry, coconut milk curry, easy dinner, stovetop curry, Indian inspired curry