If there’s one dish I find myself making on repeat, it’s this Chicken Sweet Potato Curry. It’s got everything: tender chunks of chicken, creamy coconut-infused sauce, and sweet potatoes that practically melt in your mouth. The flavors are bright and comforting, with just the right hint of spice to make each bite irresistible. Plus, it’s a total weeknight hero — simple enough for a cozy dinner at home, but impressive enough for guests. Trust me, once you try this curry, it’ll quickly become one of your go-to favorites.
Ingredients You’ll Need
Gathering the ingredients for Chicken Sweet Potato Curry couldn’t be easier, and each one plays a key role in building the rich, layered flavors of this dish. From aromatic spices to the creamy coconut milk and that pop of freshness from lime and cilantro, everything serves a delicious purpose!
- Olive Oil: Creates a fragrant base for sautéing the aromatics and spices.
- Boneless, Skinless Chicken Thighs: Stay tender and juicy, even after simmering, making for mouthwatering bites every time.
- Sweet Potato: Brings gorgeous color and natural sweetness that perfectly balances the heat and spice.
- Onion: Adds depth and softness to the curry, rounding out the flavors as it cooks down.
- Garlic: Packs a robust punch and melds beautifully with the ginger and spices.
- Fresh Ginger: Lends a bright zing and lovely warmth to the sauce.
- Red Curry Paste: The flavor powerhouse that infuses the dish with delightful Thai-inspired essence and just enough heat.
- Ground Cumin: Brings an unmistakable earthiness that grounds the dish.
- Ground Coriander: Offers subtle citrus undertones, lifting every bite.
- Turmeric: Gives the curry its stunning golden color and a hint of peppery flavor.
- Chili Flakes (optional): Add these if you want a bolder kick — totally adjustable to your heat preference.
- Full-Fat Coconut Milk: Makes the sauce silky and rich, creating that signature creamy texture.
- Low-Sodium Chicken Broth: Lightens up the sauce and keeps everything perfectly saucy.
- Fish Sauce or Soy Sauce: Adds savory umami that really rounds out the flavors.
- Lime Juice: Squeezing in just before serving brightens the entire dish with a fresh tang.
- Salt and Pepper: Essential for seasoning and making everything pop.
- Fresh Cilantro (for garnish): Optional, but adds a wonderful freshness right at the end.
- Cooked Rice (for serving): The perfect base for soaking up every drop of that luscious curry sauce.
How to Make Chicken Sweet Potato Curry
Step 1: Sauté the Aromatics
Heat the olive oil in a big skillet or Dutch oven over medium heat. Add your chopped onion and let it cook for 3 to 4 minutes, stirring occasionally, until it’s translucent and just starting to soften. This creates an aromatic base, and trust me, your kitchen will already smell amazing at this point! Next, toss in the garlic and fresh ginger, and sauté for about a minute. This quick step unlocks layers of flavor that’ll infuse every bite of your Chicken Sweet Potato Curry.
Step 2: Add the Spices and Curry Paste
Now’s when you begin building those iconic curry flavors. Add your red curry paste, cumin, coriander, turmeric, and a sprinkle of chili flakes if you’re after a little heat. Stir everything so the onions get thoroughly coated in the spices, and let it cook for a minute or two until fragrant. The aroma is simply irresistible — a true sign of good things to come!
Step 3: Brown the Chicken
Time to introduce the chicken pieces. Add them to the pan, stirring often to make sure every piece gets a kiss of the spiced oil. Let the chicken cook for 5 to 6 minutes, or until the outsides have started to brown nicely. This gives extra depth to the Chicken Sweet Potato Curry and helps lock in all those savory juices.
Step 4: Simmer with Sweet Potatoes and Sauce
Pour in the diced sweet potatoes, coconut milk, chicken broth, and your fish sauce (or soy sauce if you prefer). Give it all a quick stir to combine, then bring it up to a gentle simmer. Cover the pot and let everything bubble away for about 20 minutes — this is when the magic really happens! The sweet potatoes will soften and start to melt into the sauce, and the chicken will become wonderfully tender.
Step 5: Finish and Serve
Remove the lid, and squeeze in the fresh lime juice — it’s like a splash of sunshine, brightening every spoonful. Season with salt and pepper to taste. Let the Chicken Sweet Potato Curry simmer uncovered for about 5 more minutes so the sauce can thicken up to your perfect consistency. Serve it steaming hot over a scoop of rice, and don’t forget a shower of fresh cilantro on top.
How to Serve Chicken Sweet Potato Curry
Garnishes
A sprinkle of fresh cilantro is a game-changer for Chicken Sweet Potato Curry. You can also add extra lime wedges, a handful of thinly sliced scallions, or even a little chopped red chili if you’re feeling adventurous. If you like a touch of crunch, toasted cashews or peanuts are a fantastic finish!
Side Dishes
Fluffy steamed rice is classic and perfect for soaking up every delicious drop of curry sauce. But don’t be afraid to branch out — warm naan bread, jasmine rice, or even cauliflower rice for a lighter option all pair beautifully. A crisp cucumber salad can also offset the richness perfectly.
Creative Ways to Present
For a fun twist, try serving Chicken Sweet Potato Curry in individual bowls or even hollowed-out roasted sweet potatoes for a show-stopping dinner party presentation. Family style also works wonders: set everything in the middle of the table and let everyone dig in and top their own bowls just how they like.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop them into an airtight container and store in the refrigerator for up to 3 days. The flavors actually get deeper and even more delicious overnight, so it’s one of those rare dishes that might be even better the next day.
Freezing
Chicken Sweet Potato Curry freezes like a dream! Let it cool completely before transferring to freezer-safe containers or bags. It’ll keep well for up to 2 months. Just thaw overnight in the fridge before reheating, and you’ll have a flavorful, ready-to-go meal on hand.
Reheating
To reheat, you can gently warm the curry in a saucepan over low heat, adding a splash of chicken broth or coconut milk if it seems a bit thick. Alternatively, microwave individual portions in bursts, stirring between each, until piping hot all the way through.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work just fine if you prefer a leaner option. Just be sure not to overcook it, as breast meat can dry out more quickly than thighs in the curry.
How spicy is this Chicken Sweet Potato Curry?
It’s totally customizable! The recipe has a moderate warmth, but you can easily adjust the level of spice by adding more or less red curry paste and chili flakes. Always start low and go up according to your taste.
What vegetables can I add to this curry?
Feel free to get creative — try adding baby spinach, peas, bell peppers, or even cauliflower florets. Just add leafy greens near the end so they wilt gently, or heartier veggies earlier so they cook through.
Can I make this dish vegetarian or vegan?
Yes! Swap out the chicken for canned chickpeas or firm tofu, and use soy sauce (instead of fish sauce) for a completely plant-based and equally hearty meal.
Is Chicken Sweet Potato Curry gluten-free?
Yes, as long as you use a gluten-free soy sauce or tamari and verify your red curry paste, this dish is naturally gluten-free and great for serving to anyone with gluten sensitivities.
Final Thoughts
There’s something truly magical about a bubbling pot of Chicken Sweet Potato Curry, ready to be ladled over rice and shared with those you love. I hope you enjoy making (and eating!) this recipe as much as I do. Give it a try and let it become the new cozy classic at your table!
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Chicken Sweet Potato Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delightful and aromatic Chicken Sweet Potato Curry recipe with a Thai-inspired twist. This hearty and flavorful curry is easy to make and perfect for a cozy dinner.
Ingredients
For the Curry:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 large sweet potato (peeled and diced)
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes (optional)
- 1 can (14 oz) full-fat coconut milk
- 1 cup low-sodium chicken broth
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook until softened.
- Stir in garlic and ginger until fragrant. Add red curry paste, cumin, coriander, turmeric, and chili flakes, coating the onions.
- Add chicken, cook until browned. Add sweet potatoes, coconut milk, broth, and fish sauce. Simmer covered for 20 minutes.
- Stir in lime juice, season with salt and pepper. Simmer uncovered for 5 minutes. Serve hot over rice, garnished with cilantro.
Notes
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- You can add spinach or peas for extra veggies.
- Use lite coconut milk for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 95mg
