Save This hearty chicken and sweet potato curry has become my go-to comfort meal when I need something warming and satisfying without spending hours in the kitchen. The combination of tender chicken thighs and sweet potatoes creates a perfect balance, while the aromatic spices and creamy coconut milk transform simple ingredients into something truly special.
I first created this curry during a particularly cold winter evening when I craved something comforting yet healthy. My family was so impressed with how the kitchen filled with amazing aromas that it quickly became our Thursday night tradition.
Ingredients
- Boneless skinless chicken thighs: These stay tender and juicy even with longer cooking, much more forgiving than breast meat
- Sweet potatoes: Their natural sweetness balances the spices beautifully, choose firm ones with vibrant orange flesh
- Onion, garlic and ginger: The essential flavor base for any good curry, always use fresh for best results
- Red bell pepper: Adds color, sweetness and vitamin C, look for ones that feel heavy for their size
- Curry powder: The backbone of flavor, invest in a quality brand or make your own blend for best results
- Ground cumin and coriander: These warming spices add depth, toast them briefly for enhanced flavor
- Coconut milk: Creates the creamy texture, use full-fat for richness and better mouthfeel
- Chicken stock: Balances the richness of coconut milk, homemade provides the best flavor
- Fresh lime juice: The final bright note that wakes up all the flavors, add just before serving
- Fresh cilantro: Provides the perfect fresh finish, look for bright green bunches without wilting
Instructions
- Sauté the aromatics:
- Heat vegetable oil in a large Dutch oven over medium heat until it shimmers. Add the finely chopped onion and cook for a full 4 minutes, stirring occasionally, until they become translucent and slightly golden at the edges. This builds your flavor foundation.
- Create the flavor base:
- Add the minced garlic, grated ginger, and chopped green chili if using. Cook for exactly 1 minute, stirring constantly to prevent burning. You'll know it's ready when the kitchen fills with their incredible fragrance.
- Toast the spices:
- Sprinkle in the curry powder, cumin, coriander, turmeric, and chili flakes. Stir continuously for 60 seconds to toast the spices, which awakens their essential oils and deepens their flavors. The mixture will become fragrant and slightly darker.
- Brown the chicken:
- Increase the heat to medium-high. Add the chicken pieces, spreading them evenly across the pot. Allow them to cook for 3 to 4 minutes, turning occasionally, until they develop a light golden color on multiple sides. They don't need to cook through at this stage.
- Add vegetables:
- Incorporate the sweet potato cubes and chopped bell pepper, stirring gently to coat everything in the spice mixture. Make sure all pieces come in contact with the spices for even flavor distribution.
- Simmer:
- Pour in the coconut milk and chicken stock, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 20 to 25 minutes, checking occasionally, until the sweet potatoes can be easily pierced with a fork and the chicken is completely cooked through.
- Reduce and finish:
- Remove the lid and simmer for 5 additional minutes, allowing the sauce to thicken slightly. The curry should coat the back of a spoon but still be saucy enough to soak into rice.
- Season and garnish:
- Stir in the fresh lime juice, then taste and adjust seasoning with salt and pepper. The lime juice brightens all the flavors and balances the richness of the coconut milk. Serve immediately, garnished generously with chopped fresh cilantro.
Save The sweet potatoes are truly the secret star of this dish. I discovered their magic in curry by accident when I ran out of regular potatoes one evening. Their natural sweetness creates such a beautiful contrast with the savory spices that I've never gone back to white potatoes in this recipe. My children, who normally turn their noses up at sweet potatoes, clean their plates every time.
Storage and Leftovers
This curry actually improves with time as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry will thicken considerably when chilled, so when reheating, add a splash of water or chicken stock to bring it back to your desired consistency. Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 1-minute intervals, stirring between each.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Regular potatoes can replace sweet potatoes for a more traditional curry, though you'll lose some of the natural sweetness. Chicken breasts work in place of thighs but watch cooking time carefully to prevent them from becoming dry. For a vegetarian version, substitute the chicken with 2 cans of chickpeas or 500g of firm tofu, and swap the chicken stock for vegetable stock. Coconut cream can replace coconut milk for an even richer texture, while light coconut milk works for a lighter version.
Serving Suggestions
While this curry is delicious on its own, serving it over fluffy basmati rice creates the perfect vehicle for soaking up the flavorful sauce. For a lower carb option, cauliflower rice works beautifully. A side of warm naan bread is ideal for scooping up every last bit of sauce. To complete the meal, serve with a simple cucumber raita to cool the palate or a fresh kachumber salad for textural contrast. For a dinner party, set out small bowls of additional toppings like toasted cashews, sliced green chilies, and extra cilantro to allow guests to customize their bowls.
Seasonal Adaptations
Winter comfort version Add root vegetables like carrots or parsnips alongside the sweet potatoes. Summer lightened curry Use chicken breast instead of thighs and add summer squash in the last 10 minutes of cooking. Fall harvest variation Include cubed butternut squash and finish with a sprinkle of toasted pumpkin seeds.
Save This curry is best served hot and fresh, allowing the vibrant flavors to shine. Garnish generously with fresh cilantro for an aromatic finish.
Recipe Questions
- → Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but monitor cooking time to prevent dryness. Thighs provide extra juiciness.
- → Is this dish spicy?
The spiciness can be adjusted by altering chili and curry powder amounts, making it mild or hot to your taste.
- → Can I make it vegetarian?
Swap chicken for chickpeas and use vegetable stock. Add more vegetables or leafy greens if desired.
- → What sides go well with this?
Basmati rice, brown rice, or warm naan bread pair excellently, helping soak up the flavorful sauce.
- → How do I store leftovers?
Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop.
- → What can I use instead of coconut milk?
Try unsweetened cashew cream or oat cream for a similar texture if coconut is not suitable for your diet.