Creamy Chicken and Sweet Potato Curry Recipe

Introduction

This Chicken Sweet Potato Curry offers a comforting blend of tender chicken and sweet potatoes simmered in a rich coconut curry sauce. It’s a simple yet flavorful dish perfect for a cozy weeknight meal.

Ingredients

• 2 cups chicken, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons curry paste
• 1 can (14 oz) coconut milk

Instructions

1. Step 1: In a large pan, heat a little oil and add the curry paste. Cook for 1-2 minutes until fragrant.
2. Step 2: Add the chicken pieces and sauté until lightly browned on all sides.
3. Step 3: Stir in the sweet potatoes and pour in the coconut milk, mixing well to combine.
4. Step 4: Bring the curry to a gentle simmer, cover, and cook for 20-25 minutes until the chicken is cooked through and the sweet potatoes are tender.
5. Step 5: Season with salt to taste and serve hot with rice or naan bread.

Tips & Variations

• For extra depth, add chopped onions and garlic at the start with the curry paste.
• Swap sweet potatoes for butternut squash or regular potatoes if preferred.
• Add fresh spinach or peas in the last 5 minutes of cooking for added greens.
• Adjust the level of curry paste to control the spiciness of the dish.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this curry?

Yes, you can use frozen chicken, but make sure to thaw it completely before cooking to ensure even cooking and safety.

Is this curry suitable for meal prep?

Absolutely. This curry reheats well and can be portioned into meal prep containers for easy lunches or dinners throughout the week.

Creamy Chicken and Sweet Potato Curry Recipe

Print Recipe

★★★★★

4.6 from 287 reviews

A comforting and flavorful Chicken Sweet Potato Curry featuring tender chicken and sweet potatoes simmered in a rich coconut milk and curry paste sauce, perfect for a hearty meal.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Chicken

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

Vegetables

• 2 medium sweet potatoes, peeled and cubed

Sauce

• 2 tbsp curry paste (red or yellow, based on preference)
• 1 can (14 oz) coconut milk
• 1 cup chicken broth or water

Seasonings

• 1 tbsp vegetable oil
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Prepare the ingredients: Cut the chicken into bite-sized pieces and peel and cube the sweet potatoes. Gather the curry paste, coconut milk, and chicken broth.
2. Saute the curry paste: Heat oil in a large pan or skillet over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant, stirring frequently to release the spices’ aroma.
3. Add chicken and sweet potatoes: Add the chicken pieces to the pan and cook for 3-4 minutes until they start to brown. Then add the sweet potatoes and stir to coat everything with the curry paste.
4. Simmer the curry: Pour in the coconut milk and chicken broth. Stir well to combine, bring the mixture to a gentle simmer.
5. Cook until tender: Cover the pan and let the curry simmer for 20-25 minutes, or until the chicken is fully cooked and the sweet potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. Season and serve: Taste and add salt as needed. Garnish with fresh cilantro if desired, and serve hot with rice or naan bread.

Notes

• You can use either red or yellow curry paste depending on your spice preference.
• If the curry is too thick, add a splash of water or chicken broth to adjust consistency.
• For added flavor, sauté some chopped onions and garlic before adding curry paste.
• Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop.
• Substitute chicken thighs with chicken breast if preferred but be mindful not to overcook.

Keywords: Chicken curry, sweet potato curry, coconut milk curry, easy Indian curry, weeknight dinner