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–+ servings
Creamy chicken sweet potato curry in a skillet, filled with tender chicken pieces, chunks of sweet potatoes, and garnished with fresh cilantro.
Callie Brooks

Chicken Sweet Potato Curry

This Chicken Sweet Potato Curry is a hearty and comforting dish with tender chicken, creamy coconut sauce, and soft sweet potatoes — perfect for fall dinners, meal prep, or crockpot cooking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Fall, Thai-Inspired
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb chicken breasts or thighs, cubed
  • 1 large sweet potato, cubed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, chopped
  • 14.5 oz diced tomatoes
  • 13.5 oz full-fat coconut milk
  • 2 tbsp red curry paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp turmeric
  • salt & pepper, to taste
  • fresh cilantro, chopped (for garnish)
  • cooked rice or naan, for serving

Equipment

  • large pot
  • wooden spoon
  • cutting board
  • knife
  • measuring spoons

Method
 

  1. Heat olive oil in a large pot. Add cubed chicken and cook until golden brown, about 5–7 minutes. Remove from pot and set aside.
  2. In the same pot, sauté onion until soft. Add garlic and ginger and cook until fragrant, about 1 minute.
  3. Stir in sweet potato, bell pepper, red curry paste, cumin, coriander, and turmeric. Cook for 2–3 minutes to toast spices.
  4. Pour in diced tomatoes and coconut milk. Scrape any browned bits from the pot to deglaze.
  5. Return chicken to the pot. Cover and simmer for 20–25 minutes, until sweet potatoes are tender and chicken is cooked through.
  6. Season with salt and pepper to taste. Garnish with fresh cilantro. Serve with rice or naan.

Nutrition

Calories: 440kcalCarbohydrates: 28gProtein: 31gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 570mgPotassium: 890mgFiber: 4gSugar: 8gVitamin A: 9600IUVitamin C: 35mgCalcium: 60mgIron: 3mg

Notes

Make it spicier with chili flakes or extra red curry paste. To make it vegetarian, use chickpeas or tofu. For a low-carb option, serve with cauliflower rice. Flavors deepen with time — even better the next day.

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