Get ready for a cozy, flavor-packed meal that tastes like a hug in a bowl—Chicken Sweet Potato Curry. This colorful, creamy curry is an irresistible mix of tender chicken and sweet potatoes, bathed in a coconut-curry sauce with just the right kick of spice. It’s a simple, satisfying weeknight dinner that always feels a little special, whether you’re serving it over fluffy white rice or diving in with warm naan. Trust me, your kitchen’s about to smell absolutely heavenly, and once you try this, it’s guaranteed to become a new favorite.
Ingredients You’ll Need
You’ll be amazed how a handful of essential ingredients come together to build deep, rich flavors in this Chicken Sweet Potato Curry. Each ingredient plays a unique part, adding color, zest, creaminess, or just the right punch of spice for a dish the whole family will crave.
- Coconut oil: Brings a subtle tropical aroma and helps the spices bloom as you sauté.
- Onion: Starts the dish with a savory sweetness that forms the curry’s base.
- Garlic: Fresh garlic adds a fragrant depth you just can’t skip.
- Fresh ginger: Adds warmth and pep, brightening every bite.
- Red curry paste: This is where the magic happens—a blend of spices, chilies, and herbs provides authentic Thai-inspired flavor.
- Ground cumin: Lends an earthy note that balances the sweetness of the potatoes.
- Ground coriander: Adds citrusy brightness for a rounder flavor profile.
- Turmeric: Brings golden color and a subtle, comforting earthiness.
- Boneless, skinless chicken thighs: Chicken thighs stay juicy and tender, soaking up every bit of curry goodness.
- Sweet potatoes: Their natural sweetness pairs perfectly with the spices, adding color and heartiness.
- Full-fat coconut milk: Makes the sauce rich, creamy, and slightly sweet—irresistible!
- Chicken broth: Thins the sauce just enough and deepens the savory taste.
- Fish sauce (optional): For a touch of umami and depth—just a little goes a long way.
- Salt and pepper: Essential for enhancing all the flavors in your curry.
- Baby spinach: Wilts beautifully into the curry, adding nutrition and a pop of color.
- Lime juice: A squeeze at the end lifts the dish and draws the flavors together.
- Chopped fresh cilantro: Fresh, herbal notes and a pretty garnish to finish things off.
- Cooked rice: The classic side for soaking up every bit of sauce!
How to Make Chicken Sweet Potato Curry
Step 1: Sauté the Aromatics
Begin by heating the coconut oil in a large skillet or pot over medium heat. Once it’s shimmering, toss in the diced onion and sauté for about 3 to 4 minutes until it softens and turns slightly golden. Stir in the garlic and ginger, letting them cook just long enough to become fragrant—this is where those irresistible smells fill your kitchen and set the stage for this Chicken Sweet Potato Curry.
Step 2: Toast the Spices
Now it’s time to build the curry’s foundation. Add the red curry paste, cumin, coriander, and turmeric right into the pan with your aromatics. Give everything a good stir and cook for 1 to 2 minutes. The spices will bloom in the hot oil, deepening in flavor and infusing your dish with color, warmth, and complexity.
Step 3: Brown the Chicken
Next, add your bite-sized chicken thigh pieces to the pan. Stir well to coat them in all those fragrant spices. Cook for 4 to 5 minutes, just until the chicken isn’t pink on the outside—don’t worry, it’ll finish cooking later. This step ensures the meat soaks up every ounce of flavor the curry is developing.
Step 4: Simmer with Sweet Potatoes and Coconut Milk
Toss in the sweet potato cubes and pour in the coconut milk and chicken broth. If you’re using fish sauce, add it now. Bring the mixture to a gentle simmer, then cover and cook for 15 to 20 minutes. The sweet potatoes will become tender, the chicken will finish cooking, and the sauce will thicken into creamy dreamy perfection.
Step 5: Finish with Spinach, Lime, and Seasoning
Uncover your pot and add the baby spinach, stirring for just 2 to 3 minutes until wilted. Squeeze in the juice of half a lime, then taste and season with salt and pepper as needed. This last flourish adds a zesty freshness, keeping the Chicken Sweet Potato Curry lively and balanced.
How to Serve Chicken Sweet Potato Curry
Garnishes
Sprinkle chopped fresh cilantro over each bowl for a burst of color and herby brightness. If you like a kick, add some thinly sliced fresh chili or a drizzle of coconut cream for a pretty (and tasty) finish. These little touches make your Chicken Sweet Potato Curry look just as incredible as it tastes.
Side Dishes
Pile your curry onto warm, fluffy rice to soak up every last drop of the luscious sauce. Jasmine or basmati rice works beautifully. For an extra treat, a side of naan or roti is perfect for scooping up that creamy curry. You can even serve with a light cucumber salad to refresh your palate between bites.
Creative Ways to Present
Try serving Chicken Sweet Potato Curry in individual bowls with a variety of toppings set out—think toasted coconut flakes, roasted peanuts, or lime wedges—so everyone can customize their curry. For a dinner party, present the curry in a large, colorful Dutch oven with rice and sides in separate bowls so guests can build their perfect plate.
Make Ahead and Storage
Storing Leftovers
Chicken Sweet Potato Curry is a dream for meal prep. Simply cool any leftovers and store in an airtight container in the fridge for up to four days. The flavors actually deepen as it sits, making tomorrow’s lunch even better!
Freezing
You can absolutely freeze this curry. Spoon cooled portions into freezer-safe containers, leaving a bit of space for expansion. It will keep well for up to three months. When the craving hits, just thaw in the fridge overnight for an easy, flavorful meal.
Reheating
Warm your curry gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce. Stir well and heat until piping hot. Don’t forget to freshen it up with a scattering of cilantro or a squeeze of lime before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works just fine in this recipe if you prefer a leaner option. Just be careful not to overcook the breast pieces, as they cook a bit faster and can dry out more easily than thighs.
How spicy is this Chicken Sweet Potato Curry?
It offers a gentle heat from the red curry paste, but you can easily adjust the spice level. For extra warmth, add a chopped chili or another spoonful of curry paste; for a milder version, use a bit less paste or opt for a mild variety.
Is the curry suitable for gluten-free or dairy-free diets?
Yes! This Chicken Sweet Potato Curry is naturally gluten-free and dairy-free, making it a fantastic choice for a variety of diets. Just double-check your curry paste and fish sauce to confirm they’re gluten-free if needed.
Can I substitute the sweet potatoes with another vegetable?
Definitely. Butternut squash is a wonderful swap, bringing a similar sweetness and heartiness. You could even try pumpkin or carrots in a pinch—make it your own!
What is the best way to meal prep with this curry?
Prepare the Chicken Sweet Potato Curry as directed, then portion it into individual containers with rice. Cool and refrigerate for grab-and-go lunches all week. It reheats like a champ, and the flavor only gets better with time.
Final Thoughts
There’s truly nothing like a big, warm bowl of Chicken Sweet Potato Curry to bring comfort and a burst of color to your table. If you’re in the mood for a fuss-free, delicious dinner that packs in both nutrition and flavor, this recipe is sure to win you over. I hope you enjoy every last spoonful and find yourself coming back to this one again and again!
Print
Chicken Sweet Potato Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
- Diet: Non-Vegetarian
Description
This Chicken Sweet Potato Curry is a delicious and comforting Thai-inspired dish that combines tender chicken, sweet potatoes, and spinach in a creamy coconut curry sauce. Perfect for a cozy dinner at home!
Ingredients
Main Ingredients:
- 1 tablespoon coconut oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon red curry paste
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
Proteins:
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
Vegetables:
- 2 medium sweet potatoes (peeled and cubed)
- 2 cups baby spinach
Liquid and Seasoning:
- 1 can (14 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Juice of ½ lime
Garnish and Serving:
- Chopped fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Prepare Aromatics: Heat coconut oil in a large skillet or pot. Sauté onion until softened. Add garlic and ginger, cook for 1 minute.
- Add Spices: Stir in red curry paste, cumin, coriander, and turmeric. Cook for 1-2 minutes.
- Cook Chicken: Add chicken, cook until no longer pink on the outside.
- Add Vegetables and Liquid: Stir in sweet potatoes, coconut milk, chicken broth, and fish sauce. Simmer covered for 15-20 minutes.
- Finish Dish: Uncover, add spinach, cook until wilted. Squeeze lime juice, season with salt and pepper.
- Serve: Garnish with cilantro, serve with rice.
Notes
- You can substitute chicken thighs with chicken breast
- For a spicier curry, add extra chili or curry paste
- Butternut squash can be used instead of sweet potatoes
- Store leftovers in the fridge for up to 4 days
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 95mg
