Chicken Sweet Potato Curry presents a graceful balance of warm spices and silky sweetness. This refined weeknight dish layers tender chicken with caramelized sweet potato and a fragrant coconut-spice sauce that smells of toasted cumin and ginger. For a complementary comfort plate, see Chicken Mashed Potato Bowls. The texture contrast—creamy sauce against fork-tender sweet potato—gives the curry a quietly elegant finish.
Why Make This Recipe
- Effortless Yet Elegant: straightforward steps yield a composed, restaurant-quality bowl.
- Minimal Ingredients: pantry-friendly spices and simple produce form a layered, complex flavor.
- Impressive Flavor: browned chicken and gently caramelized sweet potato deepen the curry’s richness.
What elevates it above ordinary versions is the two-stage cooking: searing the chicken for savory fond, then simmering gently so the sweet potato keeps structure while soaking up the sauce. The result is bright aromatics and a velvety mouthfeel rather than a homogenized stew.
Ingredients
Base
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces (pat dry).
- 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes.
- 1 medium onion, thinly sliced.
- 2 cloves garlic, minced.
- 1 tbsp fresh ginger, grated.
Sauce
- 1 can (14 oz / 400 ml) full‑fat coconut milk, shaken.
- 1 cup (240 ml) low‑sodium chicken stock.
- 2 tbsp tomato paste.
- 1 tbsp curry powder (or a mild garam masala blend).
- 1 tsp ground cumin.
- 1/2 tsp smoked paprika.
- Salt and freshly ground black pepper, to taste.
Topping & Garnish
- 2 tbsp neutral oil (vegetable or light olive oil).
- 1 tbsp unsalted butter (room temperature).
- 2 tbsp fresh cilantro, finely chopped.
- 1 tbsp lime juice.
- Optional: toasted cashews or yogurt dollop.
Precision notes: chicken pieces should be patted dry for a good sear; chop sweet potatoes uniformly so they cook evenly; fresh herbs finely chopped; use full‑fat coconut milk for a creamy sauce.
How to Make Chicken Sweet Potato Curry:
- Season the chicken lightly with salt and pepper. Heat 1 tbsp oil in a large sauté pan over medium-high heat. Sear chicken in batches until golden-brown, about 3 minutes per side. Remove and set aside. Mini-tip: don’t overcrowd the pan—browning builds flavor.
- Reduce heat to medium, add remaining oil and butter. Add sliced onion and sauté until translucent and edges begin to caramelize, about 6–8 minutes. Sensory cue: onions should smell sweet and turn a warm amber.
- Stir in garlic and ginger for 30 seconds until aromatic. Add curry powder, cumin, and smoked paprika; toast briefly to bloom the spices—watch for a fragrant, nutty aroma.
- Add tomato paste and cook 1 minute, stirring to coat the aromatics. Deglaze the pan with a splash of chicken stock, scraping up any browned bits to capture all the flavor.
- Return seared chicken to the pan. Add sweet potato cubes, pour in remaining stock and coconut milk. Bring to a gentle simmer, then reduce heat to low. Cover and simmer 15–20 minutes, until sweet potato is fork-tender and chicken registers 165°F (74°C).
- Uncover and simmer 3–5 minutes to thicken the sauce to a glossy, coat-the-back-of-a-spoon consistency. Stir in lime juice and adjust salt. Sensory cue: sauce should feel silky, with a balanced sweet-spice finish.
- Finish with chopped cilantro and optional toasted cashews or a spoonful of yogurt for creaminess. Taste and correct seasoning before serving. Professional tip: let the curry rest off heat for 5 minutes—the flavors meld and the sauce tightens slightly.
How to Serve Chicken Sweet Potato Curry:
Serve in shallow bowls for an elegant presentation. Spoon the curry over a bed of steamed basmati rice or cauliflower rice, making a shallow well for the chicken and sweet potato. Garnish with a cilantro sprig, a scatter of toasted cashews, and a lime wedge on the side. For a seasonal spread, present alongside roasted winter greens or a composed vegetable side like the cranberry-studded twice-baked sweet potatoes found at Cranberry Apple Twice-Baked Sweet Potatoes.
How to Store Chicken Sweet Potato Curry:
Cool to room temperature within 1 hour, then refrigerate in an airtight container for up to 3 days. To preserve texture, store the rice separately. Reheat gently on the stovetop over low heat, adding a splash of stock or coconut milk to restore silkiness—avoid boiling, which can separate the coconut milk. For longer storage, freeze in a shallow container for up to 2 months; thaw overnight in the refrigerator before reheating.
Tips to Make Chicken Sweet Potato Curry:
- Brown in batches: a good fond creates depth; avoid steaming the meat.
- Uniform dice: cut sweet potatoes into even pieces so they cook simultaneously.
- Finish with acid: lime juice or a dash of vinegar lifts the richness and brightens flavors.
- Texture play: reserve a few roasted sweet potato cubes for a caramelized contrast against the silky sauce.
Variation (if any):
- Swap chicken thighs for bone‑in chicken leg pieces for extra richness; extend simmering time until tender.
- For a lighter variant, replace coconut milk with a blend of light coconut milk and yogurt stirred in off heat.
- Elevate presentation by serving curry inside hollowed mini sweet potatoes or in individual shallow ramekins topped with microgreens.
FAQs
Can I use chicken breast instead of thighs?
Yes. Use chicken breast cut into slightly larger pieces and watch cooking time—breast cooks faster and can dry out. Remove from heat as soon as it reaches 165°F (74°C).
How do I make this less spicy?
Reduce curry powder to 1 tsp and omit smoked paprika. Add warmth with a pinch of turmeric and rely on lime and cilantro for flavor balance.
Is this recipe freezer-friendly?
Yes. Freeze in portioned airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of stock.
Can I make this vegetarian?
Replace chicken with chickpeas and add extra roasted vegetables like cauliflower or butternut squash; simmer until vegetables are tender and flavors meld.
Conclusion
This Chicken Sweet Potato Curry pairs composed technique with comforting flavors: crisp-seared chicken, tender sweet potato, and a glossy coconut-spice sauce that sings with citrus at the finish. It’s a dish that reads as intentionally simple yet refined on the plate—perfect for weeknight entertaining or a quiet dinner where textures and aromas take center stage. For an alternate take and additional tips from a well-loved source, see this detailed version at the Omnivore’s Cookbook. How would you make this dish your own? Please share notes or photos in the comments and consider sharing the recipe with friends.
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Chicken Sweet Potato Curry
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A refined weeknight dish with tender chicken, caramelized sweet potato, and a fragrant coconut-spice sauce.
Ingredients
- 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
- 2 medium sweet potatoes (about 1 lb / 450 g), peeled and cut into 1-inch cubes
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz / 400 ml) full‑fat coconut milk, shaken
- 1 cup (240 ml) low‑sodium chicken stock
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tbsp neutral oil (vegetable or light olive oil)
- 1 tbsp unsalted butter
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp lime juice
- Optional: toasted cashews or yogurt dollop
Instructions
- Season the chicken lightly with salt and pepper. Heat 1 tbsp oil in a large sauté pan over medium-high heat. Sear chicken in batches until golden-brown, about 3 minutes per side. Remove and set aside.
- Reduce heat to medium, add remaining oil and butter. Add sliced onion and sauté until translucent and edges begin to caramelize, about 6–8 minutes.
- Stir in garlic and ginger for 30 seconds until aromatic. Add curry powder, cumin, and smoked paprika; toast briefly to bloom the spices.
- Add tomato paste and cook 1 minute, stirring to coat the aromatics. Deglaze the pan with a splash of chicken stock, scraping up any browned bits.
- Return seared chicken to the pan. Add sweet potato cubes, pour in remaining stock and coconut milk. Bring to a gentle simmer, then cover and simmer 15–20 minutes, until sweet potato is fork-tender.
- Uncover and simmer 3–5 minutes to thicken the sauce. Stir in lime juice and adjust salt.
- Finish with chopped cilantro and optional toasted cashews or a spoonful of yogurt for creaminess. Let the curry rest off heat for 5 minutes before serving.
Notes
Let the curry rest before serving for flavors to meld. For variations, you can swap chicken for chickpeas or use light coconut milk for a lighter variant.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 8g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg