It is 6pm. You are tired. Dinner needs to happen fast. There is nothing like a warm bowl of Chicken Sweet Potato Curry on a chilly fall evening.
This recipe is a warm hug in a bowl for your family. It is creamy, satisfying, and smells absolutely amazing while it simmers. You can have a healthy, homemade meal on the table in no time.
Why You Will Love This Recipe
This dish is a total lifesaver for busy fall weeknights. It uses simple pantry staples that you likely already have on hand. Everything cooks in just one pot, which means less cleanup for you.
The sweet potatoes add a lovely natural sweetness to the savory sauce. Kids love the bright orange color and the mild, creamy flavor. It is a nutritious win that feels like a decadent treat.
Simple Cooking Steps
Making this curry is incredibly straightforward and stress-free. You start by browning the chicken to lock in all those juices. Then, you simply let the coconut milk and spices do the work. Even beginner cooks can master this flavorful meal on the first try.
Ingredients You Will Need
Most of these items are probably in your pantry or fridge right now.
- 500g skinless, boneless chicken thighs, cut into 3cm cubes
- 2 large sweet potatoes, peeled and cut into 2cm cubes
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 400ml full-fat coconut milk
- 2 tablespoons yellow curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- 250ml chicken stock
- 1 tablespoon lime juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- Fresh cilantro for garnish
Step-by-Step Directions
- Heat vegetable oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, approximately 5 minutes.
- Add the chicken cubes and cook until browned on all sides.
- Stir in the minced garlic, grated ginger, curry powder, and turmeric; cook for 1 minute until fragrant.
- Add the sweet potato cubes, coconut milk, and chicken stock to the pot.
- Bring the mixture to a simmer, then reduce heat to low and cover.
- Simmer for 20 to 25 minutes until the sweet potatoes are tender and the chicken is fully cooked.
- Season with salt, pepper, and lime juice.
- Serve hot, garnished with fresh cilantro.
Best Ways to Enjoy It
Serve this curry warm over a bed of fluffy jasmine rice. The rice soaks up that golden, creamy sauce perfectly. You can also serve it with warm naan bread for dipping. For a special touch, add a squeeze of extra lime at the table.
Storage and Reheating
This curry tastes even better the next day as flavors mingle. Store leftovers in an airtight container in the fridge for three days. You can also freeze this for a quick future meal. Reheat it gently on the stove over low heat until steaming.
Recipe Tips
- Do not skip browning the chicken for the best flavor.
- Cut sweet potatoes into even cubes so they cook at once.
- Use full-fat coconut milk for the creamiest possible texture.
- Avoid boiling the curry rapidly or the coconut milk may separate.
- Add a handful of fresh spinach at the end for extra greens.
- Check the sweet potatoes with a fork to ensure they are tender.
- Double the batch for easy lunches throughout the week.
Easy Flavor Ideas
- Swap chicken for chickpeas for a delicious vegetarian option.
- Use butternut squash instead of sweet potatoes in the winter.
- Add a pinch of red pepper flakes for a spicy kick.
- Stir in a spoonful of peanut butter for a nutty twist.
Common Questions
Can I use chicken breast instead?
Yes, you can use chicken breast if you prefer. Just be careful not to overcook it. Chicken thighs stay juicier and more tender in this simmered sauce.
Is this curry very spicy?
This version is very mild and family-friendly. The coconut milk balances the spices beautifully. You can always add more heat if you like it spicy.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Chicken Sweet Potato Curry
Ingredients
- 500 g skinless , boneless chicken thighs, cut into 3cm cubes
- 2 large sweet potatoes, peeled and cut into 2cm cubes
- 1 medium yellow onion, finely diced
- 2 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 400 ml full -fat coconut milk
- 2 tablespoons yellow curry powder
- 1 teaspoon turmeric powder
- 1 tablespoon vegetable oil
- 250 ml chicken stock
- 1 tablespoon lime juice
- 0.5 teaspoon sal t
- 0.25 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, approximately 5 minutes.
- Add the chicken cubes and cook until browned on all sides.
- Stir in the minced garlic, grated ginger, curry powder, and turmeric; cook for 1 minute until fragrant.
- Add the sweet potato cubes, coconut milk, and chicken stock to the pot.
- Bring the mixture to a simmer, then reduce heat to low and cover.
- Simmer for 20 to 25 minutes until the sweet potatoes are tender and the chicken is fully cooked.
- Season with salt, pepper, and lime juice.
- Serve hot, garnished with fresh cilantro.
