Few dishes capture comfort, color, and crave-worthy flavor quite like Chicken Sweet Potato Curry. This one-pot wonder is a blend of tender chicken, sweet bites of potato, and a luscious, spiced coconut sauce that sings with every spoonful. Whether you’re warming up on a chilly evening or just want something wholesome yet vibrant, this recipe delivers with its perfect balance of sweet, savory, and zesty notes. It’s a curry that feels like a big culinary hug―easy enough for weeknights, special enough to share with friends, and guaranteed to make its way to the top of your favorites list.

Chicken Sweet Potato Curry Recipe - Recipe Image

Ingredients You’ll Need

When it comes to Chicken Sweet Potato Curry, the magic is truly in the balance of simple but bold ingredients. Each element has a purpose—whether it’s for building depth, lending a creaminess, or adding bursts of freshness—so using quality, fresh items really lets the flavors shine.

Coconut oil: Adds a hint of tropical richness and helps bloom the spices beautifully.
Medium onion (diced): Creates a savory, aromatic base and brings natural sweetness.
Garlic (minced): Infuses every bite with that irresistible garlicky undertone.
Fresh ginger (grated): Lends subtle heat and a zesty brightness that lifts the entire dish.
Curry powder: The star spice mix, packed with warm, complex flavors—use your favorite blend!
Ground cumin: Adds earthiness and a depth that anchors the curry.
Turmeric: Brings beautiful golden color plus a touch of bitterness for balance.
Chicken thighs: Stay juicy and tender, soaking up all those spices (breast works, but thighs are extra flavorful).
Sweet potatoes (peeled and diced): Offer creamy texture and natural sweetness to complement the spices.
Diced tomatoes (with juice): Provide acidity and moisture, giving the sauce a subtle tang.
Full-fat coconut milk: Makes the sauce ultra-creamy and lush while mellowing the spices.
Salt and black pepper: Essential for bringing everything together and letting each flavor pop.
Baby spinach or chopped kale (optional): A handful of greens for that final burst of color and added nutrition.
Fresh cilantro (for garnish): Bright and fresh, it’s the perfect finishing touch.

How to Make Chicken Sweet Potato Curry

Step 1: Sauté the Aromatics

Start by heating coconut oil in a large pot or deep skillet over medium heat. Once shimmering, toss in the diced onion and let it cook for 4 to 5 minutes until it turns soft and fragrant. Next, stir in the minced garlic and freshly grated ginger, giving them just a minute to release their amazing aroma. This foundation sets the stage for a deeply flavorful Chicken Sweet Potato Curry.

Step 2: Toast the Spices

Once your aromatics are softened, sprinkle in the curry powder, cumin, and turmeric. Toast the spices for about 30 seconds, stirring constantly. You’ll notice a burst of fragrance—that’s your cue! Toasting wakes up the spices, making them bolder and more complex, so don’t rush this step.

Step 3: Brown the Chicken

Add the bite-sized chicken thigh pieces to the pot. Let them cook for 5 to 6 minutes, stirring frequently so that every piece gets a little golden color. You want just a hint of browning—this builds more flavor for your curry and ensures tender bites in every spoonful.

Step 4: Simmer with Sweet Potatoes and Sauce

Gently stir in the diced sweet potatoes, along with the entire can of diced tomatoes (juices included), coconut milk, salt, and pepper. Bring the pot to a gentle simmer—then cover and reduce the heat to low. Let everything bubble together for 20 to 25 minutes, until the sweet potatoes are fork-tender and the chicken is perfectly cooked. The result? A rich, creamy base infused with the sweet earthiness of the potatoes and the warmth of the spices.

Step 5: Finish with Greens (Optional)

If you’d like to add a pop of color and extra nutrition, stir in a cup of baby spinach or chopped kale during the last few minutes of cooking. The greens wilt quickly and blend seamlessly into your Chicken Sweet Potato Curry, making it both heartier and even more beautiful.

Step 6: Taste, Garnish, and Serve

Before dishing up, taste your curry and add a little extra salt or pepper if needed. Ladle it into bowls, pile on a generous sprinkle of fresh cilantro, and get ready for compliments all around. The curve of flavors is pure comfort: sweet, savory, lightly spicy, and totally satisfying.

How to Serve Chicken Sweet Potato Curry

Garnishes

A finishing flourish of freshly chopped cilantro goes a long way, infusing every bite with brightness and a splash of green. If you’re feeling fancy, a squeeze of lime adds zippy acidity, and a dollop of yogurt or a spoonful of chutney can send each serving over the top. Don’t skip the garnishes—they’re the easiest way to make your Chicken Sweet Potato Curry look and taste restaurant-worthy.

Side Dishes

Traditionally, Chicken Sweet Potato Curry absolutely loves a side of fluffy basmati rice or a warm piece of naan to soak up that rich sauce. For a lower-carb route, try cauliflower rice or serve it over a mound of simply steamed veggies. However you scoop it, the saucy, vibrant curry is the star.

Creative Ways to Present

For a dinner party wow-factor, try serving the curry in shallow bowls with colorful sides of pickled onions, charred lime wedges, or toasted coconut. Or, load it into roasted sweet potato halves for a showstopping twist. Leftovers also make a fantastic next-day lunch tucked into wraps or spooned over quinoa for a fresh take. This chicken sweet potato curry isn’t just versatile—it’s endlessly inviting.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Sweet Potato Curry keeps beautifully in the fridge for up to four days. Store it in an airtight container, and you’ll find the flavors deepen and mesh together even more overnight, making it an ideal make-ahead meal.

Freezing

This curry is freezer-friendly—perfect for batch cooking or future cravings. Let it cool completely, then spoon into freezer-safe containers (leave a bit of headspace for expansion). Freeze for up to three months. Just keep in mind, if you added any greens, they might lose a bit of their vibrant color after thawing, but the flavor will still be delicious.

Reheating

To reheat, thaw overnight in the fridge if frozen. Warm gently on the stovetop over low-medium heat, stirring occasionally so the sauce heats evenly. Add a splash of water or extra coconut milk if the curry thickens up too much. Individual portions also reheat perfectly in the microwave, making lunch and dinner a breeze.

FAQs

Can I use chicken breast instead of thighs in Chicken Sweet Potato Curry?

Absolutely! Chicken breast works nicely but keep an eye on cooking time to avoid drying it out. Thighs tend to stay juicier and soak up the sauce, but both cuts will deliver delicious results. You can even mix them if you have both on hand.

How spicy is this Chicken Sweet Potato Curry?

This recipe is mild and family-friendly as written, with plenty of flavor but not a lot of heat. If you love extra spice, add chopped chili, a dash of cayenne, or your favorite hot sauce to turn up the heat. The beauty of curry is how customizable it is!

Can I make Chicken Sweet Potato Curry vegetarian?

Absolutely! Swap the chicken for chickpeas or tofu—simply add them where the recipe calls for chicken and follow the same instructions. The flavors of the curry sauce and sweet potatoes pair beautifully with vegetarian proteins.

What is the best way to meal prep this recipe?

Prepare the entire curry in advance, let it cool, then divide into meal prep containers. It reheats very well, so you can enjoy it throughout the week. Rice or naan can be stored separately and warmed up just before serving to keep them fresh and fluffy.

Do I have to peel the sweet potatoes?

Peeling the sweet potatoes gives a smoother texture and lets them break down into the sauce a bit more. However, if you’re short on time or love the added fiber, you can leave the skin on—just give them a good scrub before dicing.

Final Thoughts

If you’re searching for the ultimate cozy meal that’s packed with flavor, Chicken Sweet Potato Curry is ready to win your heart. With its glowing colors, aromatic spices, and creamy coconut sauce, you’ll want to make it again and again. Don’t be surprised if it becomes your go-to for both busy weeknights and cozy gatherings—give it a try and taste just how magical a simple pot of curry can be!

Chicken Sweet Potato Curry Recipe

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4.8 from 30 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Chicken Sweet Potato Curry with a creamy coconut sauce, packed with aromatic spices and hearty ingredients. This one-pot meal is perfect for a cozy dinner and leftovers taste even better the next day!

Ingredients

Scale

Main Ingredients:

1 tablespoon coconut oil
1 medium onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1½ tablespoons curry powder

Spices:

1 teaspoon ground cumin
½ teaspoon turmeric

Proteins:

1½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)

Vegetables:

2 medium sweet potatoes (peeled and diced)

Liquids:

1 can (14 oz) diced tomatoes
1 can (14 oz) full-fat coconut milk

Seasonings:

½ teaspoon salt
¼ teaspoon black pepper

Optional:

1 cup baby spinach or chopped kale
fresh cilantro for garnish

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Instructions

Heat coconut oil: In a large pot or deep skillet, heat coconut oil over medium heat.
Cook onion: Add diced onion and cook until softened, about 4–5 minutes.
Add aromatics: Stir in garlic and ginger, cooking for another minute.
Toast spices: Add curry powder, cumin, and turmeric, toasting for 30 seconds.
Cook chicken: Add chicken pieces and cook until lightly browned, about 5–6 minutes.
Incorporate ingredients: Stir in sweet potatoes, diced tomatoes, coconut milk, salt, and pepper. Simmer covered for 20–25 minutes.
Add greens: If using, stir in spinach or kale and cook until wilted, about 2–3 minutes.
Adjust seasoning: Taste and adjust seasoning if needed.
Serve: Garnish with fresh cilantro and serve hot with rice or naan.

Notes

For extra heat, add chopped chili or a pinch of cayenne.
This dish also works well with chicken breast or chickpeas for a vegetarian option.
Leftovers taste even better the next day!

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian-Inspired