Name: Chicken Sweet Potato Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai-Inspired
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon coconut oil (or olive oil); 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon salt, more to taste; 1/4 teaspoon black pepper; 2 cups sweet potatoes, peeled and cut into 1-inch cubes; 1 can (14 oz) full-fat coconut milk; 1/2 cup low-sodium chicken broth (or water); 1 tablespoon fish sauce (optional); Juice of 1 lime; Fresh cilantro, chopped (for garnish); Cooked jasmine or basmati rice, for serving

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Chicken Sweet Potato Curry a cozy one-pot dish that brings together tender chicken thighs, sweet chunks of sweet potato, and a rich, spiced coconut curry sauce. I love how this dish feels both comforting and wholesome, with just the right amount of heat and natural sweetness. It’s incredibly easy to make, ideal for busy weeknights, and the leftovers are even better the next day.

Chicken Sweet Potato Curry

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon coconut oil (or olive oil)

1 medium onion, diced

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon salt, more to taste

¼ teaspoon black pepper

2 cups sweet potatoes, peeled and cut into 1-inch cubes

1 can (14 oz) full-fat coconut milk

½ cup low-sodium chicken broth (or water)

1 tablespoon fish sauce (optional, but recommended)

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Cooked jasmine or basmati rice, for serving

Directions

I heat the coconut oil in a large skillet or Dutch oven over medium heat. Then I add the diced onion and sauté it for about 3-4 minutes, until softened.

Next, I stir in the garlic and ginger, letting them cook for one more minute until they’re nice and fragrant.

I add the red curry paste, turmeric, cumin, salt, and black pepper, stirring everything to coat the aromatics in those warming spices.

I toss in the chicken pieces and let them cook for 4-5 minutes, just enough to get a bit of browning without cooking them all the way through.

Then I stir in the sweet potatoes, pour in the coconut milk and broth, and add the fish sauce (if using). I bring everything to a gentle boil.

I reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, until the sweet potatoes are tender and the chicken is cooked through.

Just before serving, I stir in the lime juice and adjust the seasoning if needed.

I serve the curry hot over rice, with a generous sprinkle of fresh cilantro on top.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: Around 410 kcal per serving

Variations

Make it vegetarian: I sometimes swap the chicken for chickpeas or tofu for a meatless version.

Add greens: A few handfuls of spinach or kale stirred in during the last 5 minutes of cooking works beautifully.

Adjust the heat: I use more red curry paste or add a chopped chili if I’m in the mood for a spicier curry.

Try other proteins: Chicken breast, shrimp, or even turkey can be used instead of chicken thighs.

Change up the sweet potatoes: Butternut squash or carrots can be a great substitute if I’m out of sweet potatoes.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen overnight, making it even tastier the next day. To reheat, I simply warm it on the stove over medium heat or microwave it in a covered dish, adding a splash of broth or water if it’s too thick.

For longer storage, I freeze portions in airtight containers for up to 2 months. I let them thaw overnight in the fridge before reheating.

FAQs

How spicy is this chicken sweet potato curry?

I find the heat level mild to medium, depending on the red curry paste I use. For less spice, I cut the curry paste in half. For more heat, I add extra paste or a chopped chili.

Can I use chicken breast instead of thighs?

Yes, I’ve used chicken breast and it works well. Just keep an eye on the cooking time so it doesn’t dry out—about 15-20 minutes of simmering should be enough.

What can I serve with this curry besides rice?

Sometimes I pair it with cauliflower rice for a low-carb option, or even with naan bread for scooping. Quinoa also works well if I want extra protein.

Is this recipe freezer-friendly?

Definitely. I portion it out into containers, freeze it, and reheat when I need a quick meal. It keeps well for up to 2 months in the freezer.

Can I make this in a slow cooker?

Yes, I brown the aromatics and chicken first, then transfer everything to the slow cooker. I cook it on low for 6-7 hours or on high for 3-4 hours until the chicken and sweet potatoes are tender.

Conclusion

This chicken sweet potato curry has become one of my go-to meals when I want something cozy, nourishing, and full of flavor. It’s simple enough for a weeknight, yet satisfying enough to impress friends or family. With a few pantry staples and a single pot, I can whip up a vibrant and hearty dinner that always hits the spot.

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Chicken Sweet Potato Curry

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A cozy and flavorful one-pot curry made with tender chicken thighs, sweet potatoes, and a creamy coconut curry sauce. Naturally dairy-free and gluten-free, this hearty meal is perfect for busy weeknights and tastes even better the next day.

Instructions

Heat coconut oil in a large skillet or Dutch oven over medium heat. Add diced onion and sauté for 3-4 minutes until softened.
Add garlic and ginger and cook for another minute until fragrant.
Stir in red curry paste, turmeric, cumin, salt, and black pepper to coat the aromatics.
Add the chicken pieces and cook for 4-5 minutes until lightly browned but not fully cooked through.
Stir in sweet potatoes, pour in coconut milk and broth, and add fish sauce if using. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until sweet potatoes are tender and chicken is cooked through.
Stir in lime juice and adjust seasoning if needed.
Serve hot over rice and garnish with fresh cilantro.