SPREAD LOVE

Chicken and Sweet Potato Curry

A warm, fragrant curry that balances tender chicken with sweet, earthy potatoes and creamy coconut milk — this dish feels like a hug on a plate. It’s comforting enough for family dinners yet brightened with spices that keep every bite lively. If you enjoy simple weeknight meals with bold flavors, you might also like this slow-cooker garlic Parmesan chicken and potatoes recipe, which leans into hands-off convenience while delivering cozy comfort.

Why make this recipe

Fast to get on the table: active prep is short, and most of the cooking time is hands-off simmering.
Balanced nutrition: lean protein from chicken, fiber and vitamins from sweet potatoes, and healthy fats from coconut milk.

In short, this curry gives you a satisfying, weeknight-friendly meal that feels special without needing complicated techniques.

Ingredients

1 lb chicken thighs, cut into bite-sized pieces
2 medium sweet potatoes, peeled and diced into 1/2–1-inch cubes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (about 13.5–14 oz) coconut milk
2 tablespoons curry powder
1 teaspoon ground cumin
Salt and pepper to taste
2 tablespoons vegetable oil
Fresh cilantro for garnish

Step-by-Step Guide to Making Chicken and Sweet Potato Curry

Prepare your mise en place. Chop the onion, mince the garlic, grate the ginger, and cube the sweet potatoes so everything is ready to go — this speeds cooking and prevents overcooking.
Heat a large pot over medium heat and add 2 tablespoons of vegetable oil. When the oil shimmers, add the chopped onion. Sauté for 4–6 minutes until the onion softens and begins to turn translucent. Stir occasionally to prevent browning.
Add the minced garlic and grated ginger to the pot. Cook for 30–60 seconds until fragrant, taking care not to let the garlic burn.
Add the chicken thigh pieces to the pot and increase heat slightly to brown the meat. Stir occasionally to get an even, golden sear on the chicken — this builds depth of flavor. Cook until the chicken pieces are lightly browned on all sides, about 5–7 minutes.
Sprinkle in 2 tablespoons of curry powder and 1 teaspoon of cumin, then season with salt and freshly ground black pepper. Stir well so the spices coat the chicken and aromatics; allow them to toast for about 1 minute to bloom their flavors.
Add the diced sweet potatoes and pour in the coconut milk, stirring to combine. If the coconut milk doesn’t fully cover the ingredients, add a splash (1/4 to 1/2 cup) of water or chicken broth to ensure everything is submerged enough to simmer. Scrape the bottom of the pot to lift any browned bits — they carry a lot of flavor.
Reduce the heat to low, cover the pot, and let the curry simmer gently for 30–40 minutes, stirring once or twice. The curry is done when the chicken is cooked through and the sweet potatoes are tender when pierced with a fork. If the sauce becomes too thick while simmering, add a little water or broth to reach your desired consistency.
Taste and adjust seasoning: add more salt, pepper, or a pinch more curry powder if you prefer bolder spice. For a brighter finish, squeeze a little lime or lemon juice just before serving.
Garnish with a generous handful of chopped fresh cilantro and serve hot over rice, with naan, or alongside steamed greens.

Best Way to Store Chicken and Sweet Potato Curry

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze in a freezer-safe container for up to 2–3 months at 0°F (-18°C).
Thawing and reheating: Thaw overnight in the refrigerator, then reheat on the stove over low-medium heat until steaming hot (internal temp 165°F / 74°C). Add a splash of water or coconut milk when reheating if the sauce has thickened.

How to Serve Chicken and Sweet Potato Curry

Over steamed basmati or jasmine rice for a classic pairing.
With warm naan, roti, or flatbread to soak up the creamy sauce.
Alongside a crisp salad or steamed greens (spinach, bok choy, or broccoli) to add freshness and texture.
For a low-carb option, serve over cauliflower rice or with roasted vegetables.

Tips to Make Chicken and Sweet Potato Curry

Q: How do I keep the chicken moist?
A: Use bone-in or skin-on thighs if you have them and brown them well at the start; they’ll stay juicier than lean breast meat. Also avoid overcooking — simmer gently and check doneness at the 25–30 minute mark.

Q: Can I make this spicier?
A: Yes — add a teaspoon of chili flakes, a diced jalapeño with the onions, or a spoonful of curry paste when adding the dry spices.

Q: How can I prevent the coconut milk from separating?
A: Simmer gently on low heat; avoid boiling the coconut milk vigorously. If separation happens, whisk in a splash of coconut cream or a spoonful of yogurt at the end to smooth the sauce.

Variation (Comparison-style)

Mild and creamy vs. tangy and bright: Keep the recipe as written for a mellow, coconut-forward curry. For a tangier version, stir in 1–2 tablespoons of tomato paste with the spices and finish with a squeeze of lime and a handful of chopped tomatoes. Both yield a satisfying curry; choose based on whether you want richness (coconut-forward) or acidity (tomato/lime).

Why this curry works (a bit more detail)

This chicken and sweet potato curry hits a satisfying balance of textures and flavors. The natural sweetness and creaminess of the sweet potatoes play beautifully against the warm, earthy spices; coconut milk lends silkiness that tames the heat and ties the dish together. Using chicken thighs rather than breasts adds richness and helps the meat stay tender through the long simmer. Finally, the aromatics — onion, garlic, and ginger — create a foundational flavor base that transforms simple ingredients into something comforting and layered.

Small technique notes that make a big difference

Browning the chicken: Don’t skip this. A good fond (the browned bits stuck to the pan) lifts the whole sauce’s flavor.
Toasting spices: Blooming the curry powder and cumin in hot oil for a minute releases essential oils and deepens the spice profile.
Cut sweet potato uniformly: Cubes of similar size ensure even cooking and prevent some pieces from disintegrating while others remain firm.

Dietary swaps and simple ingredient substitutions

Protein swaps: Use bone-in chicken pieces for extra flavor, or substitute chickpeas and cauliflower for a vegetarian version.
Dairy-free and vegan: This recipe is already dairy-free; for a vegan version, replace chicken with tofu (press and fry first) or hearty vegetables and increase the spice for depth.
Spice alternatives: If curry powder isn’t available, mix 2 tsp garam masala + 1 tsp turmeric + 1 tsp coriander as a quick substitute.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes — chicken breasts will work but tend to dry out more easily. Reduce simmer time and avoid high heat; check breast pieces for doneness sooner (about 20–25 minutes) and remove from heat when they’re just cooked through.

What if I don’t have coconut milk?
Use full-fat canned evaporated milk mixed with a little water for creaminess in a pinch, or replace with plain unsweetened yogurt stirred in at the end (off-heat to prevent curdling).

How to thicken a runny curry:
- Simmer uncovered a bit longer to reduce the liquid.
- Mash a few sweet potato pieces into the sauce for natural thickening.
- Stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp cold water) while simmering.

More serving and meal-planning ideas

Leftovers can be transformed into a different meal the next day. Use the curry as a filling for warm wraps topped with pickled onions and fresh cilantro, or spoon it over baked potatoes for a fusion-style comfort bowl. For meal prep, divide into single-serve containers with rice and a fresh vegetable on the side for balanced lunches.

A note on spice levels and flavor tuning

Start with the curry powder amount listed and taste as you go. Curry powders vary widely in heat and composition; if you have a particularly pungent blend, reduce to 1 tablespoon at first and add more to suit your palate. If you want deeper warmth, a pinch of cinnamon or a small piece of star anise added with the coconut milk can lend complexity.

Make-ahead and batch-cooking tips

This curry actually develops more flavor after a day in the fridge, making it an excellent dish to prepare ahead for busy weeks. If you’re batch-cooking, freeze in portion-sized containers so you can defrost single meals as needed. When reheating from frozen, thaw overnight in the fridge for best texture, then reheat gently on the stovetop.

Final touches and garnishes

Fresh cilantro adds brightness; chopped green onions add a mild bite.
Toasted coconut flakes or chopped peanuts give a pleasant crunch.
A dollop of plain yogurt or a swirl of coconut cream adds visual appeal and cools the heat if needed.

Conclusion

This chicken and sweet potato curry is a dependable, comforting dish that’s easy enough for weeknights and flexible enough to customize for different diets and palates. For further inspiration and alternate takes on this classic combo, check out this flavorful version from Sandra Valvassori’s chicken sweet potato curry and a slightly different approach at Omnivore’s Cookbook’s chicken sweet potato curry.