Chicken Sweet Potato Curry

Look, I’m not going to sugarcoat it.

This Chicken Sweet Potato Curry is comfort food at its finest. Rich, aromatic spices. Tender vegetables. That creamy sauce that makes you want to lick the bowl.

People who’ve made this? They’re obsessed. One reader told me it tastes “like it came from an Indian restaurant.” Another said it’s become their “new favorite weeknight meal.”

And here’s the best part: It’s actually better the next day when you reheat it.

Why This Recipe Works

Let me tell you why this curry keeps showing up on my dinner table:

• It tastes expensive. But costs maybe $15 to make for your whole family.
• The coconut milk creates this velvety sauce that balances all those warm spices perfectly.
• Sweet potatoes bring natural sweetness and a ton of vitamins. Plus, they soak up all that flavor.
• Meal prep heaven. Make a huge batch on Sunday. Eat well all week.
• Your house will smell incredible. Seriously, your neighbors will be jealous.

Here’s What You Need to Know

Time Breakdown:

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: About 55 minutes

How Many People? This feeds 4-6 people easily. Got a crowd? Just double everything.

Difficulty Level: Pretty simple. If you can chop an onion and stir a pot, you’ve got this.

Kitchen Tools You’ll Need

Nothing fancy here:

• Large heavy-bottomed pot or Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Meat thermometer (optional but helpful)

Ingredients for Chicken Sweet Potato Curry

Here’s your shopping list. Print it out if you need to.

For the Base:

• 2 tablespoons coconut oil or avocado oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 serrano pepper or jalapeño, finely chopped (remove seeds for less heat)

For the Curry:

• 1.5 pounds chicken thighs, cut into bite-sized pieces
• 2 tablespoons curry powder
• 1 tablespoon Indian red chili powder or chili powder
• 1.5 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

For the Sauce:

• 1 can (14 ounces) crushed tomatoes
• 1 can (14 ounces) coconut milk
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cups baby spinach
• 2 tablespoons fresh lemon juice
• Fresh cilantro for garnish

Ways to Mix It Up

The beauty of curry? You can make it your own.

• Like it spicy? Add two serrano peppers or an extra half teaspoon of red chili powder.
• Swap the veggies. Regular potatoes work. So do carrots or bell peppers.
• Got chicken breast instead? Use that. Just know it cooks faster than thighs.
• Want it creamier? Stir in some Greek yogurt at the end.
• Going vegan? Chickpeas instead of chicken. Problem solved.
• Different spice vibe? Try korma powder or tikka masala powder instead.

How to Make Chicken Sweet Potato Curry: Step-by-Step Instructions

Alright. Let’s cook.

1. Prepare Your Ingredients

Dice that onion. Mince the garlic and ginger. Chop the serrano pepper. Cut those sweet potatoes into chunks.

Having everything ready before you start? That’s called mise en place. And it makes cooking so much smoother.

2. Heat the Oil and Sauté Aromatics

Heat your coconut oil in a large pot over medium-high heat.

Toss in the diced onion. Cook for 3-4 minutes until it gets soft and smells amazing.

Now add the garlic, ginger, and serrano pepper. Cook for another 1-2 minutes.

Your kitchen should smell really good right now.

3. Cook the Chicken

Add those chicken pieces to the pot. Cook for 3-4 minutes, stirring now and then.

The outside should turn from pink to white. Don’t worry about cooking it all the way through yet.

4. Bloom the Spices

Here’s where the magic happens.

Sprinkle in all your spices: curry powder, red chili powder, garam masala, cumin, turmeric, salt, and black pepper.

Stir well for 1-2 minutes. This step is called “blooming” the spices.

Why does it matter? It releases all those deep, complex flavors. Skip this and your curry will taste flat.

5. Add the Liquids and Potatoes

Pour in the crushed tomatoes and coconut milk. Stir everything together.

Add your sweet potato cubes. Bring the whole thing to a gentle simmer.

6. Simmer Until Tender

Turn the heat down to medium. Let it simmer uncovered for 20-25 minutes.

Stir occasionally. You want those sweet potatoes fork-tender and that chicken cooked through (165°F if you’re checking).

This is when all those flavors really start coming together.

7. Finish with Greens and Citrus

In the last 2 minutes, add your baby spinach and lemon juice.

Stir until the spinach wilts down. Taste it. Need more salt? Add it now.

8. Serve

Ladle that beautiful curry into bowls.

Garnish with plenty of fresh cilantro. Serve it over rice or with warm naan.

Then sit back and accept the compliments.

How to Serve This Curry

This pairs well with basically everything:

• Over rice. Jasmine, basmati, or cilantro lime rice all work great.
• With naan. Perfect for soaking up that creamy sauce.
• In bowls. Layer it over quinoa with roasted veggies and Greek yogurt on top.
• With roti or paratha. Traditional Indian flatbreads are chef’s kiss.
• Next to a salad. Try a crisp cucumber salad or mango slaw for contrast.

Storing Your Leftovers

In the fridge: Keep it in an airtight container for 3-4 days. Honestly, it tastes even better on day two when the flavors have had time to hang out together.

In the freezer: Store in freezer-safe containers for up to 2 months. Thaw overnight in your fridge before reheating.

Reheating tips: Warm it gently on the stovetop over medium heat. Too thick? Add a splash of coconut milk. Don’t let it boil or the texture gets weird.

Tips and Tricks for Success

Want this curry to turn out perfect every time? Listen up.

• Use chicken thighs. They stay juicy. Breasts dry out too easily when you simmer them.
• Don’t skip blooming the spices. Toasting them in oil is what gives you that deep, restaurant-quality flavor.
• Start with less spice. You can always add more. You can’t take it back.
• Cut sweet potatoes the same size. Otherwise some pieces will be mushy while others are still hard.
• Fresh ingredients matter. Fresh garlic, ginger, and cilantro make a huge difference.
• Taste as you cook. Flavors develop over time. Check the seasoning near the end and adjust.
• Make it yours. This recipe is forgiving. Add extra veggies. Change up the spices. Do what feels right.

Nutrition Information

Here’s what you’re getting per serving:

Nutrient	Per Serving
Calories	385
Protein	32g
Carbohydrates	28g
Dietary Fiber	5g
Fat	18g
Saturated Fat	10g
Sodium	520mg
Potassium	720mg
Vitamin A	245% DV
Vitamin C	18% DV
Iron	22% DV
Calcium	8% DV

Note: These are estimates. Actual numbers depend on the brands you use and how big your servings are.

Your Questions Answered

Q: Can I make this curry without coconut milk?

Sure. Use Greek yogurt instead. Or mix chicken broth with heavy cream. The texture changes a bit, but it still tastes great.

Q: How spicy is this curry?

With one serrano pepper? Mild to moderate. Want less heat? Remove the seeds. Want more? Add another pepper or extra chili powder.

Q: Can I use frozen sweet potatoes?

Fresh is better. But frozen cubes work in a pinch. Just check them earlier because they cook faster.

Q: What’s the best rice to serve with this?

I like jasmine rice. Basmati is classic. Cilantro lime rice adds a nice twist. Pick what you like.

Q: Can I make this in a slow cooker?

Yep. Sauté the aromatics and chicken on the stovetop first. Then dump everything in your slow cooker. Low for 4-5 hours or high for 2-3 hours.

Q: Is this curry gluten-free?

All the main ingredients are naturally gluten-free. Just double-check your curry powder blend to be safe.

Final Thoughts

Here’s the thing about this Chicken Sweet Potato Curry.

It’s the kind of meal that makes you feel good. Warm. Satisfied. Like you actually cooked something worth eating.

The tender chicken. That creamy coconut milk. Sweet potatoes balanced against those aromatic spices. It all just works.

I make this on busy weeknights when I need dinner fast. I make it on Sundays for meal prep. I make it when friends come over and I want to look like I know what I’m doing in the kitchen.

The best part? You can adjust everything. Too spicy? Dial it back. Want more veggies? Throw them in. Prefer chicken breast? Go for it.

Serve it over rice. With naan. In bowls with quinoa and yogurt. However you want.

Just make it. Your family will thank you.