Go Back

Clean Eating Chicken and Sweet Potato Curry

This Paleo recipe is easy, healthy, & delicious. Chicken breasts (or thighs), sweet potatoes, light coconut milk, and green peas combine into the beautiful and simple dinner EVER! This one pot weeknight meal takes mere minutes to prepare and is packed with whole foods, Whole 30 compliant, and gluten-free. Serve over rice or quinoa if desired. See? Comfort foods recipes can be healthy! For more healthy recipes check out groundedandsurrounded.com.
Course: Lunch, Main Dish
Cuisine: Gluten Free
Servings: 6 servings


  • 1 onion, diced
  • 3 chicken breasts, chopped into 1/2 inch cubes
  • 2 large sweet potatoes, peeled and chopped into 1" pieces
  • 1.5-2 Tbsp curry powder
  • 1 (15oz) can canned light coconut milk
  • 1/2 cup chicken stock
  • 1 cup frozen peas
  • 1 tsp sea salt
  • 1/4 tsp ground black pepper


  • Lightly spray a large skillet or soup pot with non-stick cooking spray and heat over medium-high heat. Add diced onions and saute for a few minutes or until translucent. Then add diced chicken and cook until browned.
  • Next, add to the pot the sweet potatoes, 1 /12 Tbsp curry powder, coconut milk, chicken broth and simmer uncovered until sweet potatoes are soft. (You can always add the other 1/2 Tbsp curry powder at the end if you need more zing!)
  • Lastly add in frozen peas, salt, and pepper. Stir until combined and cook for 1 minute or until the peas are no longer frozen. Take off heat and add more salt and pepper to suite your palate. Serve alone or over rice or quinoa.


Try adding baby spinach and mushrooms when you have them on hand!