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Chicken Sweet Potato Curry Recipe

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4.3 from 1 review

This vibrant Chicken Sweet Potato Curry combines tender chicken thighs with hearty sweet potatoes, aromatic spices, and creamy coconut milk for a comforting and flavorful meal that’s perfect for any night of the week. It’s a one-pot stovetop recipe that delivers a balanced blend of protein, fiber, and warm spices, ideal to serve over steamed rice or enjoy on its own.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Protein & Vegetables

  • 1.5 lbs boneless skinless chicken thighs, cut into bite-size pieces
  • 1 white onion, minced
  • 4 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 1 lb sweet potatoes (2 small or 1 large), cut into pieces about 1/2″ thick and 1″ long
  • 1 can garbanzo beans (chickpeas) (15 oz / 425g), drained

Spices & Seasonings

  • 3 tablespoons curry powder
  • 1 teaspoon cumin powder
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric powder (optional)
  • 1/2 teaspoon salt

Liquids & Fats

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups chicken broth
  • 1 can full-fat unsweetened coconut milk (13.5 oz / 400 ml)

Garnish

  • 1/2 cup cilantro, chopped

Instructions

  1. Brown the Chicken: Heat the olive oil in a 9-inch dutch oven or large skillet over medium-high heat until hot. Add the chicken pieces in a single layer without overlapping. Let them cook undisturbed for 1 minute or until the underside turns golden brown, then flip to brown the other side.
  2. Sauté Aromatics and Toast Spices: Add the butter, minced onion, ginger, and garlic to the pan. Cook over medium heat for 2 to 3 minutes until the onion turns light golden. Stir in curry powder, cumin powder, black pepper, paprika, and optional turmeric powder; cook and stir over medium-low heat for 30 seconds until the spices are fragrant and evenly coat the ingredients.
  3. Simmer Vegetables and Beans: Pour in the chicken broth, then add the sweet potato pieces, garbanzo beans, and salt. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 10 minutes or until the sweet potatoes are tender when pierced with a fork.
  4. Finish with Coconut Milk and Garnish: Stir in the coconut milk and cook over medium heat just until the sauce starts to simmer. Remove from heat and sprinkle chopped cilantro on top. Serve the curry hot, ideally over steamed rice or enjoy as a standalone main dish.

Notes

  • Use boneless, skinless chicken thighs for juicy, tender pieces that cook evenly and stay moist in the curry.
  • Turmeric powder is optional but adds a warm color and subtle flavor; you can omit it if you prefer.
  • Full-fat coconut milk gives the curry its creamy richness; avoid light versions to maintain texture and flavor balance.
  • For a gluten-free dish, ensure your chicken broth is gluten-free.
  • Adjust the salt according to your taste, especially if using a salted broth.
  • This curry reheats well and tastes even better the next day as flavors meld.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian-inspired
  • Diet: Halal

Find it online: https://recipeteach.com/chicken-sweet-potato-curry-recipe/