Creamy Chicken and Sweet Potato Curry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Simmer the curry: Pour in the coconut milk and chicken broth. Stir well to combine, bring the mixture to a gentle simmer.
- 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.
- 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
