Creamy Chicken and Sweet Potato Curry Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Add Sweet Potatoes and Coconut Milk: Add the diced sweet potatoes and pour in the coconut milk, stirring well to combine all ingredients evenly.
- 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.
- 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.
- 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
