This Chicken Sweet Potato Curry is a rich, flavorful dish that’s as comforting as it is easy to make. Inspired by Indian cuisine, it combines tender chicken, creamy coconut milk, hearty sweet potatoes, and bold spices for a meal that feels like a warm hug. Perfect for weeknights or impressing guests, this recipe is adaptable, nutritious, and ready in under an hour.
Why You’ll Love This Recipe
- Balanced Flavors: Sweet, savory, and spicy come together beautifully.
- Hearty & Filling: Packed with protein, fiber, and nutrients.
- Customizable: Adjust spice levels and ingredients to suit your taste.
- Minimal Cleanup: A one-pot recipe that’s as easy to clean as it is to cook.
Preparation Phase
Essential Tools and Equipment
- Large Sauté Pan with Lid: Ensures even cooking and retains moisture.
- Sharp Knife and Cutting Board: Speeds up prep and guarantees precision.
- Grater: Helps incorporate fresh ginger seamlessly.
- Measuring Cups and Spoons: For consistent flavor and balance.
- Wooden Spoon or Spatula: Prevents scratching your pan.
Preparation Tips
- Prep Ahead: Chop the sweet potatoes, onions, and chicken in advance to save time.
- Spice Control: For a milder curry, remove the seeds from the serrano pepper. Add extra chili for more heat.
- Coconut Milk Consistency: Shake the can well before opening to combine the cream and liquid.
Ingredients
Base Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 red or yellow onion, diced
- 1 serrano or jalapeño pepper, finely diced (optional)
- 1/2 teaspoon salt
Protein and Aromatics
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 garlic cloves, minced
- 2-inch piece of fresh ginger, peeled and grated
Spices and Flavoring
- 2-3 tablespoons curry powder (adjust to your taste)
- 1/2 teaspoon Indian red chili powder or regular chili powder
- 1 teaspoon garam masala (optional for added depth)
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
Vegetables and Sauce
- 1 (14.5 oz) can crushed tomatoes
- 1.5 pounds (about 2 medium) sweet potatoes, diced into 1-inch pieces
- 1 (13.5 oz) can full-fat unsweetened coconut milk
Finishing Touches
- 3 cups (45 g) baby spinach, roughly chopped
- 1-2 tablespoons lemon juice
- 1/4 cup chopped cilantro, plus more for garnish
Step-by-Step Directions
Step 1: Sauté Aromatics
- Heat oil in a large sauté pan over medium-high heat.
- Add the diced onion, serrano or jalapeño pepper, and salt.
- Sauté for 2 minutes, stirring occasionally, until the onion softens.
Step 2: Cook Chicken
- Add the chicken in an even layer. Cook for 5–6 minutes, stirring occasionally, until it’s browned in spots but not fully cooked through.
Step 3: Toast Spices
- Stir in the minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, turmeric, and black pepper.
- Cook for 1 minute, stirring constantly, to bloom the spices and coat the chicken evenly.
Step 4: Build the Base
- Add the crushed tomatoes and stir to combine.
- Scrape the bottom of the pan to release any browned bits.
Step 5: Add Sweet Potatoes and Coconut Milk
- Stir in the diced sweet potatoes and coconut milk.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover with the lid.
Step 6: Cook Until Tender
- Simmer for 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
Step 7: Finish with Spinach and Lemon
- Taste and adjust the seasoning with more salt or pepper if needed.
- Stir in the chopped spinach, cover, and cook for 5 minutes until wilted.
- Turn off the heat, drizzle in the lemon juice, and stir in the chopped cilantro.
Serving Instructions
Serve the curry hot over basmati rice, quinoa, or with warm naan. Garnish with additional cilantro for a burst of freshness.
Serving Suggestions
- Serve the curry over steamed basmati rice or quinoa for a classic pairing.
- Pair with naan or roti to scoop up every bit of the flavorful sauce.
- Add a dollop of plain yogurt or raita to balance the spices.
- Garnish with fresh cilantro and a squeeze of lemon for brightness.
Common Mistakes to Avoid (and How to Perfect the Recipe)
- Overcooking the Sweet Potatoes
- Cut sweet potatoes into uniform 1-inch pieces to ensure even cooking.
- Check for doneness with a fork after 15 minutes.
- Skipping the Spice Toasting Step
- Toasting spices enhances their flavor. Don’t rush through this step!
- Using the Wrong Coconut Milk
- Opt for full-fat coconut milk for a creamy texture. Lite versions can result in a watery sauce.
- Forgetting to Adjust Seasoning
- Always taste before serving and balance the flavors with salt, pepper, or lemon juice as needed.
- Not Controlling the Heat
- Remove the seeds from the serrano pepper for a milder curry or add more chili powder for extra heat.
Side Dish Recommendations
To make your meal feel complete, try pairing this Chicken Sweet Potato Curry with some of these delicious sides:
1. Cucumber Raita
A cooling yogurt-based dip with cucumber and mint that contrasts beautifully with the curry’s spiciness.
2. Garlic Naan
Soft, buttery flatbread infused with garlic that’s perfect for scooping up the curry sauce.
3. Mango Chutney
Sweet and tangy, this condiment balances the bold curry flavors with a hint of fruitiness.
4. Cumin Rice
Rice cooked with aromatic cumin seeds adds an earthy flavor that complements the spices in the curry.
5. Spiced Lentil Dal
A hearty and protein-rich side that pairs wonderfully with the creamy curry.
6. Crispy Papadums
Crunchy lentil wafers that add texture and a salty contrast to the curry’s creaminess.
7. Tomato and Onion Salad
A fresh, tangy salad dressed with lemon juice and black salt for a refreshing side.
8. Pickled Vegetables
Quick-pickled carrots, onions, or radishes add a tart crunch to round out the meal.
Pro Tip for Serving
- Warm your serving dishes before plating to keep the curry hot and inviting.
- Sprinkle a pinch of garam masala on top for a burst of aroma as you serve.
Recipe Tips for Success
- Customize the Consistency
- Add more coconut milk or a splash of water if you prefer a saucier curry.
- For a thicker curry, simmer uncovered for a few extra minutes.
- Enhance the Flavor
- Use freshly ground spices for the most vibrant taste.
- Finish with a drizzle of lemon juice and fresh cilantro for brightness.
- Adapt for Dietary Preferences
- Swap chicken with chickpeas, tofu, or paneer for a vegetarian option.
- Replace coconut milk with cashew cream or almond milk for variations.
Storage Instructions
Refrigeration
- Store leftover curry in an airtight container in the refrigerator for up to 4 days.
Freezing
- Allow the curry to cool completely before transferring it to a freezer-safe container.
- Freeze for up to 3 months.
- Label with the date for easy tracking.
Reheating
- Stovetop: Warm gently over medium heat, adding a splash of coconut milk or water to restore the sauce’s consistency.
- Microwave: Heat in 30-second intervals, stirring in between to ensure even reheating.
FAQs
1. Can I make this curry ahead of time?
Yes! This curry tastes even better the next day as the flavors have time to meld.
2. Can I use chicken breast instead of thighs?
Absolutely. However, chicken thighs are more flavorful and remain juicy during cooking.
3. How can I make this dish vegan?
Swap the chicken for chickpeas or tofu and use vegetable stock if needed.
4. Can I use frozen spinach?
Yes, thaw and squeeze out excess water before adding to the curry.
5. Is this curry spicy?
The heat level is mild to moderate, depending on the amount of serrano pepper and chili powder used. Adjust these ingredients to suit your spice tolerance.
6. What can I use instead of coconut milk?
Cashew cream or a blend of almond milk and cream are excellent substitutes for coconut milk.
7. What’s the best rice to serve with this curry?
Fragrant basmati rice is the perfect pairing, but jasmine rice or brown rice also work well.
8. Can I add other vegetables?
Yes! Carrots, bell peppers, or green beans make great additions to this curry.
Conclusion
This Chicken Sweet Potato Curry is a crowd-pleasing dish that’s easy to prepare, adaptable to various dietary needs, and perfect for any occasion. From its creamy texture to the harmonious blend of spices, it’s a recipe you’ll want to make again and again.
For a complete meal, pair it with your favorite side dishes, refrigerate or freeze leftovers for busy days, and customize the flavors to make it your own. Enjoy this comforting curry that’s sure to become a household favorite!
Chicken Sweet Potato Curry
Ingredients
- 2 tablespoons coconut oil or avocado oil
- 1 red or yellow onion diced
- 1 serrano pepper or jalapeño finely diced (see notes)
- 1/2 teaspoon salt
- 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 4 garlic cloves minced
- 2- inch piece of fresh ginger peeled and grated (or minced)
- 2-3 tablespoons curry powder see notes
- 1/2 teaspoon Indian red chili powder or regular chili powder
- 1 teaspoon garam masala optional
- 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 1/2 pounds about 2 medium sweet potatoes, cut into 1-inch pieces
- 1 13.5 oz / 400 ml can full-fat unsweetened coconut milk (see notes)
- 3 cups 45 g baby spinach, roughly chopped
- 1-2 tablespoons lemon juice
- 1/4 cup chopped cilantro plus more for garnish (optional)
Instructions
- Heat the oil in a large sauté pan with a lid over medium-high heat. Add the onion, serrano or jalapeño pepper, and salt. Sauté for about 2 minutes, until the onion starts to soften.
- Add the chicken in an even layer and cook, stirring occasionally, until the chicken is slightly browned in spots.
- Stir in the garlic, ginger, curry powder, cumin, turmeric, and black pepper. Cook, stirring constantly, for about 1 minute, until the chicken is evenly coated in the spices.
- Pour in the crushed tomatoes and stir to combine.
- Add the sweet potatoes and coconut milk, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are fork-tender.
- Taste and adjust seasoning with additional salt and pepper, if needed. Add the spinach, cover, and cook for another 5 minutes until the spinach is wilted.
- Turn off the heat, drizzle in the lemon juice, and stir in the chopped cilantro.
- Serve hot over rice or with flatbread, garnished with extra cilantro if desired.
Notes
Curry powder: The potency of curry powder varies. If yours is mild, use 3 tablespoons to enhance the flavor.
Coconut milk: If you prefer more sauce, have an extra can of coconut milk on hand. You may want to add up to 1 cup more, depending on how much chicken and sweet potatoes you use.
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