Chicken Sweet Potato Curry

Why You’ll Love This Recipe

This curry is a perfect balance of sweet, spicy, and savory flavors. The sweet potatoes add natural sweetness and a creamy texture that pairs beautifully with the tender chicken and vibrant spices. The coconut milk lends a luscious creaminess without heaviness, making this dish satisfying yet light. Plus, it’s easy to make on the stovetop or in a slow cooker for added convenience. Whether you’re new to curries or a seasoned fan, this recipe delivers bold, authentic flavor without complicated steps.

Ingredients

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

• 2 tablespoons coconut oil or avocado oil

• 1 red or yellow onion, diced

• 1 serrano pepper or jalapeño, finely diced (adjust spice level as desired)

• ½ teaspoon salt

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces

• 4 garlic cloves, minced

• 2-inch piece of fresh ginger, peeled and grated (or minced)

• 2–3 tablespoons curry powder

• ½ teaspoon Indian red chili powder or regular chili powder

• 1 teaspoon ground cumin

• 1 teaspoon turmeric powder

• 1 teaspoon black pepper

• 1 teaspoon garam masala (optional)

• 1 (14.5 oz) can crushed tomatoes (or half of a 28-ounce can)

• 1.5 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces

• 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk

• 3 cups (45g) baby spinach, roughly chopped

• 1–2 tablespoons lemon juice

• ¼ cup chopped cilantro, plus more for garnish (optional)

Directions

1. Heat the oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, chili pepper, and salt. Sauté until the onion softens, about 2 minutes.

2. Add the chicken thighs in an even layer and cook, stirring occasionally, until they start to brown in spots.

3. Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala if using. Cook, stirring constantly, until the chicken is evenly coated with spices, about 1 minute.

4. Pour in the crushed tomatoes and stir to combine.

5. Add the sweet potatoes and coconut milk, scraping up any browned bits from the bottom of the pan. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally.

6. Taste and adjust salt and pepper as needed. Add the spinach, cover, and cook until spinach wilts and sweet potatoes are tender, about 5 minutes more.

7. Turn off the heat, stir in the lemon juice and chopped cilantro. Serve hot over rice or with flatbread, garnished with extra cilantro if desired.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

If using the slow cooker method:
Cook on Low for 7-8 hours or on High for 4 hours.

Variations

• Vegetarian: Substitute chicken with chickpeas or tofu for a plant-based version.

• Heat Level: Adjust the amount of serrano or jalapeño peppers to control spice. Remove seeds for milder heat.

• More Sauce: Add an extra 1 cup of coconut milk for a saucier curry.

• Greens: Swap spinach with kale, Swiss chard, or collard greens for different textures and flavors.

• Protein Alternatives: Use boneless skinless chicken breasts or turkey thighs if preferred.

Storage/Reheating

Store leftover curry in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over medium heat or microwave until heated through, adding a splash of water or coconut milk if the sauce has thickened too much. This curry also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

What can I substitute for chicken thighs?

You can use chicken breasts, turkey, or even tofu for a vegetarian option. Just adjust cooking time accordingly.

Can I make this curry spicier?

Yes, increase the number of chili peppers or add a pinch of cayenne pepper to boost the heat.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes are best for texture and flavor, but canned could be used in a pinch—just add them later in cooking to avoid overcooking.

How do I store leftover curry?

Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

Can I prepare this curry in advance?

Yes, it tastes even better the next day after the flavors meld together.

What should I serve with this curry?

It pairs well with steamed basmati rice, naan bread, or even quinoa for a twist.

How do I make this curry dairy-free?

This recipe is naturally dairy-free, thanks to coconut milk.

What is garam masala and can I omit it?

Garam masala is a warm, aromatic Indian spice blend. It’s optional but adds depth of flavor; you can omit it if you don’t have it on hand.

Can I make this curry in a slow cooker?

Yes, see the slow cooker method in the recipe notes for a convenient alternative.

Conclusion

Chicken Sweet Potato Curry is a flavorful, comforting dish that combines the richness of coconut milk, the warmth of spices, and the natural sweetness of sweet potatoes. Easy to make on the stovetop or slow cooker, it’s a versatile recipe perfect for weeknight dinners or meal prep. With plenty of options for customization, it’s a crowd-pleaser that’s sure to become a favorite in your recipe rotation.