Chicken Sweet Potato Curry
One of the oldest recipes on the blog, this chicken sweet potato curry is a fan-favorite for a reason! Warm and creamy with lots of chicken, tender veggies, and warm spices, it’s a hearty comfort food you can have on the table in 30 minutes!
Looking for more comfort food options? Add our whole foods meatloaf and Moroccan chickpea stew to your meal plan, too.
Full disclosure, this recipe is not authentic. But it IS delicious! Seriously, it never gets old, and even our picky eaters love it. Not to mention, it’s gluten-free, dairy-free, protein-rich, and ready in 30 minutes.
Leftovers store and reheat well, too. So, we often prep a large batch to store or freeze for later. Recipes don’t get better than that!
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below!
- Veggies – Onion, sweet potatoes, and frozen peas add tons of sweet, savory flavor, bulk, and nutrients to the curry. Honestly, we often add whatever veggies we have on hand, including bell peppers, mushrooms, green beans, carrots, or spinach (adding it at the very end), too.
- Chicken – We use boneless, skinless chicken breasts, but boneless, skinless thighs also work if preferred. Just adjust the cooking time as needed. We’ve also tested this dish with vegetarian options like chickpeas and tofu, and it’s just as tasty!
- Coconut Milk – This creates a rich, silky curry sauce. Make sure to use canned coconut milk, not the refrigerated liquid varieties! We use light coconut milk, but full-fat coconut milk is totally fine. If you don’t need to keep this recipe dairy-free, you can also substitute heavy cream.
- Stock – Use chicken stock from boiling a chicken, or buy it from the store. We recommend low-sodium stock if possible.
- Seasonings – Salt, pepper, and curry powder add lots of depth and just a hint of spice. Dial the curry up, or add red pepper flakes if you love a bit of heat!
How to Make One-Skillet Chicken Sweet Potato Curry
- Sauté. Spray a large skillet or soup pot with cooking spray. Sauté the diced onions over medium-high heat, stirring frequently.
2. Brown the chicken. Add the diced chicken, and brown it on all sides.
3. Simmer. Stir in the sweet potatoes, coconut milk, chicken broth, and curry powder. Bring the mixture to a simmer. Then, reduce the heat to medium-low, and simmer uncovered until the potatoes are soft.
4. Cook. Add the frozen peas, salt, and pepper. Cook until the peas are no longer frozen. Remove the pot from the heat.
5. Season. Season to taste, and enjoy!
Tips and Tricks
- Cut sweet potatoes evenly. This helps them cook at the same rate. Aim for ½-inch cubes so they soften within the 20-minute cook time.
- Brown the chicken first. For extra flavor, sear the chicken pieces before adding the rest of the ingredients. This locks in moisture and flavor so your chicken doesn’t turn out tough or dry.
- Sauté the spices. Let your curry powder briefly cook in oil with the onion and garlic before adding liquid. This “blooms” the spices and deepens the flavor.
Common Questions
We typically serve this recipe over Basmati or Jasmine rice to soak up all the sauce. Don’t forget to add a side of naan bread, too! Or, for a lower-carb option, use cauliflower rice instead.
Leftovers keep fresh in an airtight container in the fridge for up to three days.
Yes, because this recipe is dairy-free, it freezes and reheats fabulously! Keep it frozen for up to three months. Then, thaw in the fridge, and reheat in a skillet over medium heat or the microwave. Add a splash of coconut milk or broth as needed to loosen the sauce back up.
More Chicken Recipes
Chicken Sweet Potato Curry Recipe
Equipment
- large sauté pan (10-12 inch pan)
Ingredients
- 1 onion, diced
- 3 chicken breasts (about 1 1/2 lbs), chopped into 1/2-1 inch cubes
- 2 large sweet potatoes (about 1 1/2 lbs), peeled and chopped into 1/2-1" pieces
- 1 (15 ounce) canned light coconut milk
- 1/2 cup chicken stock
- 1 1/2-2 Tablespoons curry powder
- 1 cup frozen peas
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Lightly spray a large skillet or soup pot with non-stick cooking spray and heat over medium-high heat. Add the diced onions and sauté for a few minutes or until translucent.1 onion, diced
- Add the diced chicken and cook until just browned on each side or 2-3 minutes. The chicken will not be fully cooked through.3 chicken breasts (about 1 1/2 lbs), chopped into 1/2-1 inch cubes
- Stir in the sweet potatoes, coconut milk, chicken broth, and 1 /12 Tablespoons curry powder. Bring to a simmer over medium heat. Turn the heat down to medium-low and simmer uncovered until the sweet potatoes are soft or about 10-15 minutes.2 large sweet potatoes (about 1 1/2 lbs), peeled and chopped into 1/2-1" pieces, 1 1/2-2 Tablespoons curry powder, 1 (15 ounce) canned light coconut milk, 1/2 cup chicken stock
- Add in the frozen peas, salt, and black pepper. Stir until combined and cook for 1 minute or until the peas are no longer frozen. Take off heat.1 cup frozen peas, 1 teaspoon salt, 1/4 teaspoon ground black pepper
- Take a quick taste and, if needed, add the remaining curry powder, more salt and black pepper to suite your palate. Serve alone or over rice or quinoa.
- Store leftovers in the fridge for up to 3 days in an airtight container.
Notes
Nutrition
Did you enjoy this Chicken Sweet Potato Curry recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Amazing flavor!!
The world needs to know about your 7 ingredient comfort curry! Tweeting =) P.s. Dropping by via April’s Hearth and Soul Party.
Bahaha! Yes, they do! Thanks SO MUCH for sharing this amazing recipe with the world. 😉 Blessings!
I didn’t use to be that keen on curry, Sammi, but I am enjoying it more and more. This definitely looks like a great dish for anyone who hasn’t had curry before as it’s so healthy, colourful and flavourful. Scheduled to pin, tweeted and featuring at this week’s Hearth and Soul Link Party. Thank you so much for sharing it with the link party and hope to ‘see’ you there!
I certainly hope you will give this recipe a try, April. I think you are right, it may be a great “intro” to curry flavors. 😉 Thank you for featuring it this week! I am headed over right now! 🙂
I love one-pot meals, and this combo of flavors looks delish! Thanks for joining us at Tasty Tuesdays this week 🙂
Aren’t one-pot meals the best?! I love them too! Thanks for the kind words, Gina!
I love curry – and this looks really good! Thanks for sharing on the What’s for Dinner link up!
Thanks Helen! I really hope you like this version 🙂 Happy Eating!
Yummy! Chicken, Curry and sweet potatoes are such a great combo for a wholesome meal! Pinning!
Thanks Ilka! I love how simple and healthy this recipe is too 🙂
Wow Sammi this looks great! My first time coming to your blog but I am crazy over the chicken and sweet potato combo. My sister and I made an Indian Tender Braised Chicken with Sweet Potato Curry that was out of this world (https://sprinkleofvanillasugar.wordpress.com/2016/04/11/indian-spiced-stew-with-chicken-and-sweet-potato-gf-dairy-free-oil-free/) . Will have to try yours too!
Your recipe looks fabulous as well. Thanks for sharing it with me 🙂 Blessings to you both!
Sammi. True story. I got this email in my inbox and my mouth started watering so I headed over to tell you I can’t wait to try it! I guess I already have ???? Thank you for being my go to recipe box and reminding me of all the jewels I would have otherwise forgotten.
And that is why I love you! lol You give me plenty of recipe ideas because of your amazing creativity and free spirit…but also forget all of them because of it. 😉
I love the simplicity of this dish! Do you have a favorite brand of curry powder that you use? Thanks!
Hi Alison! Thank you for the kind words, yes it is such an easy dish yet doesn’t taste that way. 😉 I use curry powder at our local co-op from the bulk bins, but I have been cooking quite a bit at my mom’s house and used her Archer Farms (Target) curry powder and it has great flavor too. Happy Eating!