Chicken Sweet Potato Curry (Print View)

Chicken and sweet potatoes combine in a spiced coconut sauce for a warming, satisfying main dish.

# Components:

→ Proteins

01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

→ Aromatics

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, grated
05 - 1 red bell pepper, chopped
06 - 1 green chili, deseeded and finely chopped (optional)

→ Vegetables

07 - 2 medium sweet potatoes (approximately 1.75 pounds), peeled and cubed

→ Spices

08 - 2 tablespoons curry powder (mild or hot, to taste)
09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 0.5 teaspoon turmeric
12 - 0.5 teaspoon chili flakes (optional)
13 - Salt, to taste
14 - Freshly ground black pepper, to taste

→ Liquids

15 - 14 fluid ounces canned full-fat coconut milk
16 - 1 cup chicken stock

→ Fats & Oils

17 - 2 tablespoons vegetable oil

→ Finishes

18 - Juice of 0.5 lime
19 - Fresh cilantro leaves, chopped, for garnish

# Directions:

01 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 4 minutes until softened.
02 - Stir in the minced garlic, grated ginger, and optional chopped green chili. Cook for 1 minute until fragrant.
03 - Add the curry powder, ground cumin, ground coriander, turmeric, and optional chili flakes. Stir continuously for 1 minute to toast the spices and release their aromas.
04 - Increase the heat to medium-high. Introduce the chicken pieces and cook for 3–4 minutes, stirring occasionally, until lightly browned on all sides.
05 - Add the cubed sweet potatoes and chopped red bell pepper to the pot. Mix thoroughly to ensure they are well coated with the toasted spices.
06 - Pour in the coconut milk and chicken stock. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 20–25 minutes, stirring periodically, until the chicken is fully cooked and the sweet potatoes are fork-tender.
07 - Remove the lid and continue to simmer for an additional 5 minutes to allow the sauce to reduce and thicken slightly.
08 - Stir in the fresh lime juice. Season generously with salt and freshly ground black pepper to your preference.
09 - Ladle the curry into bowls and garnish with freshly chopped cilantro leaves. Serve immediately.

# Expert Advice:

01 -
  • Ready in under an hour
  • Uses mostly pantry staples
  • Perfect balance of sweet and savory flavors
  • Naturally gluten-free
  • Easily adaptable to your spice preference
02 -
  • High in vitamins A and C from sweet potatoes and bell peppers
  • Naturally gluten free and dairy free
  • Can be made ahead and tastes even better the next day
  • Perfect for meal prep as flavors deepen over time
  • Freezes beautifully for up to 3 months
03 -
  • Toast whole spices like cumin and coriander seeds before grinding for an even more complex flavor profile. The difference is remarkable and worth the extra few minutes.
  • When choosing coconut milk, look for brands with minimal additives and shake the can well before opening—or better yet, stir the contents together once opened as the cream often separates from the liquid.
  • Finally, don't rush the onion-cooking process at the beginning; those properly caramelized aromatics build the foundation for the entire dish.
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