Chicken Sweet Potato Curry

This Chicken Sweet Potato Curry is a rich, creamy, and flavorful dish inspired by Indian cuisine. Made in one pot using simple pantry staples, it delivers a perfect balance of sweet, savory, and spicy flavors. Tender chicken, hearty sweet potatoes, and warm spices come together in a coconut milk-based sauce, creating a comforting meal that’s both nutritious and satisfying.

This dish is ideal for busy weeknights, as it takes just 40 minutes from start to finish. It’s also naturally gluten-free and dairy-free, making it a great choice for a variety of diets. Serve it over rice or with naan for a meal that rivals your favorite Indian takeout.

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SAVE THIS!SAVE THIS!

Why You’ll Love This Recipe

• One-pot meal – Minimal cleanup and maximum flavor.
• Nutrient-dense – Packed with protein, fiber, and vitamins.
• Customizable – Adjust the spice level and swap ingredients as needed.
• Meal prep-friendly – Stores well and tastes even better the next day.

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Preparation & Tools You’ll Need

Essential Tools & Their Importance

• Large sauté pan with a lid – Ensures even cooking and helps retain moisture.
• Sharp knife & cutting board – For quick and efficient ingredient prep.
• Microplane or grater – Perfect for grating fresh ginger.
• Wooden spoon or spatula – Ideal for stirring and preventing food from sticking.

Preparation Tips

• Chop ingredients beforehand to streamline the cooking process.
• Use fresh garlic and ginger for the best flavor.
• Control the spice level by adjusting the amount of chili powder and serrano pepper.

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Ingredients

For the Curry:

• 2 tablespoons coconut oil or avocado oil
• 1 red or yellow onion, diced
• 1 serrano pepper or jalapeño, finely diced (see notes)
• ½ teaspoon salt
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 garlic cloves, minced
• 2-inch piece fresh ginger, peeled & grated (or minced)
• 2-3 tablespoons curry powder (see notes)
• ½ teaspoon Indian red chili powder (or regular chili powder)
• 1 teaspoon garam masala (optional but recommended)
• 1 teaspoon ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper
• 1 (14.5 oz) can crushed tomatoes (or half of a 28-ounce can)
• 1 ½ pounds sweet potatoes, cut into 1-inch pieces
• 1 (13.5 oz) can full-fat unsweetened coconut milk (see notes)
• 3 cups (45 g) baby spinach, roughly chopped
• 1-2 tablespoons lemon juice
• ¼ cup chopped cilantro, plus more for garnish (optional)

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Step-by-Step Directions

1. Sauté the Aromatics

Heat 2 tablespoons of oil in a large sauté pan over medium-high heat. Add the diced onion, serrano or jalapeño, and salt. Sauté for 2 minutes, until the onion begins to soften.

2. Cook the Chicken

Add the chicken pieces in an even layer. Cook for 3-4 minutes, stirring occasionally, until lightly browned.

3. Add Spices for Depth of Flavor

Stir in garlic, ginger, curry powder, cumin, turmeric, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavors.

4. Simmer with Tomatoes & Sweet Potatoes

Pour in the crushed tomatoes and stir to coat the chicken. Add the sweet potatoes and coconut milk, making sure to scrape up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes, stirring occasionally, until the sweet potatoes are tender.

5. Finish with Spinach & Lemon Juice

Taste and adjust seasoning with additional salt and pepper if needed. Add the chopped spinach, cover, and cook for 5 more minutes, until the spinach is wilted. Turn off the heat, stir in lemon juice, and mix in the chopped cilantro.

6. Serve & Enjoy

Serve hot over rice or with flatbread, garnished with extra cilantro if desired.

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Notes & Tips

• Adjust spice level – Remove seeds from the serrano or jalapeño for a milder flavor, or leave them in for extra heat.
• Curry powder potency varies – If yours is mild, use 3 tablespoons for a stronger flavor.
• For a saucier curry, add up to 1 cup of extra coconut milk.

Best Sides to Serve with Chicken Sweet Potato Curry

1. Steamed Basmati Rice – A classic choice that soaks up the flavorful curry sauce perfectly.
2. Garlic Naan or Roti – Warm, fluffy flatbread is ideal for scooping up every bit of the creamy sauce.
3. Cauliflower Rice – A lighter, low-carb alternative to traditional rice.
4. Brown Rice or Quinoa – Adds extra fiber and a slightly nutty flavor.
5. Cucumber Raita – A cooling yogurt-based side dish that balances the heat of the curry.
6. Mango Chutney – A sweet and tangy addition that complements the spices in the curry.
7. Lentil Dal – A protein-rich, mildly spiced lentil dish that pairs well with the flavors of the curry.
8. Roasted Vegetables – Carrots, zucchini, or bell peppers roasted with a hint of cumin and coriander add a nice contrast in texture.

Best Drinks to Serve with Curry

• Lassi (Sweet or Salted Yogurt Drink) – Helps cool down the spice.
• Iced Chai Tea – The warm spices in chai complement the flavors of the curry.
• Coconut Water – Refreshing and naturally hydrating.

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Common Mistakes to Avoid & How to Perfect the Recipe

1. Overcooking the Chicken

Using chicken thighs helps prevent dryness, but cooking the chicken for too long can still make it tough. Brown the chicken just until it’s lightly golden before adding the liquid.

2. Skipping the Spice Toasting Step

Toasting the spices in oil for a minute enhances their aroma and depth. Adding them directly to the liquid can result in a weaker flavor.

3. Using Low-Fat Coconut Milk

Full-fat coconut milk is essential for a rich and creamy texture. Low-fat versions can make the curry too thin and less flavorful.

4. Adding Sweet Potatoes Too Late

Sweet potatoes take time to soften and absorb the flavors of the curry. If added too late, they may remain firm or undercooked.

5. Not Adjusting Seasoning at the End

Taste the curry before serving and adjust with salt, lemon juice, or more spices if needed. A small squeeze of lemon enhances all the flavors.

6. Using the Wrong Pan

A wide, deep sauté pan with a lid helps cook the ingredients evenly. Avoid using a shallow pan that could cause the curry to dry out too quickly.

7. Adding Spinach Too Early

Spinach wilts quickly, so adding it too soon can result in an overcooked, mushy texture. Stir it in at the very end for the best results.

8. Making the Curry Too Spicy Without a Way to Balance It

If the curry turns out too spicy, mix in extra coconut milk, serve with yogurt-based raita, or add a small amount of sugar to balance the heat.

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How to Elevate the Recipe

• Marinate the chicken – For deeper flavor, marinate the chicken in yogurt and spices for 30 minutes before cooking.
• Use homemade curry powder – Freshly ground spices make a significant difference in taste.
• Add a splash of coconut cream – For an even richer texture, mix in a little coconut cream at the end.
• Garnish with toasted cashews or almonds – Adds a slight crunch and nutty depth.

Tips for the Best Chicken Sweet Potato Curry

• Use Fresh Ingredients – Fresh garlic, ginger, and high-quality curry powder enhance the flavor significantly.
• Sear the Chicken Properly – Browning the chicken before simmering adds depth to the dish.
• Cut Sweet Potatoes Evenly – This ensures they cook at the same rate and become perfectly tender.
• Let the Curry Simmer – Allowing the curry to cook slowly helps the flavors develop fully.
• Adjust Seasoning at the End – A final taste test with a touch of lemon juice or additional salt can make a big difference.

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Storage Instructions

Refrigeration

• Allow the curry to cool completely before storing.
• Transfer to an airtight container and refrigerate for up to 4 days.

Freezing

• This curry freezes well for up to 3 months.
• Store in freezer-safe containers or heavy-duty resealable bags.
• Leave space at the top of the container, as the liquid will expand when frozen.

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Reheating Instructions

Stovetop Method (Best Option)

• Place the curry in a pan over medium-low heat.
• Stir occasionally and add a splash of water or coconut milk if it has thickened too much.
• Heat until warmed through, about 5-7 minutes.

Microwave Method

• Transfer a portion to a microwave-safe bowl.
• Cover with a damp paper towel to prevent drying out.
• Heat in 30-second intervals, stirring in between, until hot.

Reheating from Frozen

• Thaw overnight in the refrigerator before reheating.
• Follow the stovetop or microwave method above.

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Frequently Asked Questions

1. Can I make this curry vegetarian?

Yes, simply replace the chicken with chickpeas, tofu, or lentils for a plant-based alternative.

2. How can I make this curry spicier?

Keep the seeds in the serrano pepper, add extra chili powder, or use a spicier curry powder blend.

3. Can I use chicken breast instead of thighs?

Yes, but reduce the cooking time slightly to prevent dryness. Chicken breasts cook faster than thighs.

4. What can I substitute for coconut milk?

You can use cashew cream, Greek yogurt, or heavy cream if you don’t need a dairy-free option.

5. Can I make this in a slow cooker?

Yes. Sauté the onions, garlic, and spices first, then transfer everything to a slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours.

6. Will this curry taste better the next day?

Yes, like most curries, the flavors deepen overnight, making it even more delicious when reheated.

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Conclusion

This Chicken Sweet Potato Curry is a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion. With its creamy texture, warm spices, and wholesome ingredients, it delivers both taste and nutrition in a single bowl. Whether you serve it with rice, naan, or a cooling side like raita, it’s a meal that’s sure to impress.

With proper storage and reheating techniques, this dish is also perfect for meal prep, making it a convenient option for busy days. Enjoy a homemade curry that’s just as satisfying as takeout but with healthier, fresher ingredients.