Name: Chicken Sweet Potato Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 tablespoons coconut oil (or avocado oil); 1 red or yellow onion, diced; 1 serrano pepper or jalapeño pepper, finely diced (see notes for spice level); 1/2 teaspoon salt; 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 4 garlic cloves, minced; 2-inch piece of fresh ginger, peeled and grated (or minced); 2 – 3 tablespoons curry powder (adjust based on your spice preference); 1/2 teaspoon Indian red chili powder, or regular chili powder; 1 teaspoon ground cumin; 1 teaspoon turmeric powder; 1 teaspoon black pepper; 1 teaspoon garam masala (optional); 1 (14.5 oz) can crushed tomatoes, or half of a 28-ounce can; 1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces; 1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (for creamy texture); 3 cups (45g) baby spinach, roughly chopped; 1 – 2 tablespoons lemon juice; 1/4 cup chopped cilantro, plus more for garnish (optional)

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This luxurious Chicken Sweet Potato Curry is an Indian-inspired dish that’s rich, creamy, and packed with flavor. Made in one pot using mostly pantry staples, this curry is the perfect weeknight dinner, bringing the same depth of flavor as your favorite Indian takeout. With tender chicken, sweet potatoes, and a fragrant mix of spices, it’s a comforting and nutritious meal that’s sure to impress.

Chicken Sweet Potato Curry

Why You’ll Love This Recipe

This Chicken Sweet Potato Curry is a perfect balance of heat, sweetness, and savory goodness. The coconut milk creates a creamy base while the curry spices give it a rich and aromatic flavor. The combination of chicken, sweet potatoes, and spinach makes this dish hearty and nutritious, while the optional lemon juice and cilantro brighten up the flavors. Plus, it’s a one-pan dish, so cleanup is a breeze!

Ingredients

For the curry

2 tablespoons coconut oil, or avocado oil
1 red or yellow onion, diced
1 serrano pepper or jalapeño pepper, finely diced (see notes)
1/2 teaspoon salt
1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
4 garlic cloves, minced
2-inch piece of fresh ginger, peeled and grated (or minced)
2 – 3 tablespoons curry powder (see notes)
1/2 teaspoon Indian red chili powder, or regular chili powder
1 teaspoon ground cumin
1 teaspoon turmeric powder
1 teaspoon black pepper
1 teaspoon garam masala (optional)
1 (14.5 oz) can crushed tomatoes, or half of a 28-ounce can
1 1/2 pounds (about 2 medium) sweet potatoes, cut into 1-inch pieces
1 can (13.5 oz / 400 ml) full-fat unsweetened coconut milk (see notes)
3 cups (45g) baby spinach, roughly chopped
1 – 2 tablespoons lemon juice
1/4 cup chopped cilantro, plus more for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Aromatics: Heat the coconut oil in a large sauté pan with a lid over medium-high heat. Add the diced onion, serrano or jalapeño pepper, and salt. Sauté until the onion begins to soften, about 2 minutes.
Cook the Chicken: Add the chicken to the pan in an even layer. Cook, stirring occasionally, until the chicken is slightly browned in spots.
Add the Spices: Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook, stirring constantly, for 1 minute, until the chicken is evenly coated in the spices.
Add Tomatoes and Sweet Potatoes: Pour in the crushed tomatoes and stir to combine. Add the sweet potatoes and coconut milk, scraping up any browned bits from the bottom of the pan.
Simmer: Bring the curry to a gentle boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, stirring occasionally.
Add Spinach and Adjust Seasoning: Taste the curry and season with additional salt and pepper if needed. Add the spinach, cover, and cook for 5 more minutes, until the spinach is wilted and the sweet potatoes are fork-tender.
Finish: Turn off the heat, then drizzle in the lemon juice and stir in chopped cilantro.
Serve: Serve the curry hot over rice or with flatbread, garnished with additional cilantro if desired.

Servings and timing

This recipe serves 4 to 6.

Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

Substitute the Protein: If you prefer, swap the chicken for shrimp, tofu, or chickpeas for a vegetarian or pescatarian version of this curry.
Use Different Vegetables: Add other vegetables like carrots, bell peppers, or peas for extra color and nutrition.
Spice Level: Adjust the heat by using more or fewer peppers, or add a pinch of cayenne pepper for extra spice.
Low-Carb Version: For a lower-carb option, serve with cauliflower rice instead of regular rice.

Storage/reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the curry in a skillet over medium heat, adding a splash of water or coconut milk if it gets too thick. You can also reheat it in the microwave for 1-2 minutes.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works as well, though it may not be as tender as chicken thighs. Just be sure not to overcook it, as chicken breast tends to dry out.

How do I know when the sweet potatoes are done?

The sweet potatoes are done when they are fork-tender. You can easily test this by poking a piece with a fork—if it goes through easily, they’re ready.

Can I make this curry ahead of time?

Yes, this curry actually tastes even better the next day as the flavors continue to meld together. Store leftovers in the fridge and reheat before serving.

Can I make this curry in a slow cooker?

Yes! To make this in a slow cooker, follow the instructions for the slow cooker method in the notes section of the recipe. It’s easy to prep and cook on low for 7-8 hours or high for 4 hours.

What kind of coconut milk should I use?

For the creamiest curry, use full-fat coconut milk. You can use light coconut milk for a lower-fat version, but the curry will be less creamy.

Can I make this curry without the serrano pepper?

Yes, you can omit the serrano pepper for a milder curry. If you still want some heat, you can substitute it with a pinch of cayenne pepper or chili flakes.

Can I freeze this curry?

Yes, you can freeze this curry for up to 3 months. To reheat, defrost it in the fridge overnight and heat it on the stovetop with a splash of coconut milk.

Can I substitute spinach with other greens?

Yes, you can use other leafy greens like kale or Swiss chard. Just make sure to remove any tough stems before adding them to the curry.

How can I make this curry creamier?

If you want a creamier texture, you can add a little more coconut milk or even blend part of the curry before serving.

Conclusion

This Chicken Sweet Potato Curry is a comforting, one-pot meal that’s full of flavor and easy to prepare. With its creamy coconut milk base, fragrant spices, and tender chicken and sweet potatoes, it’s sure to become a family favorite. Whether you serve it over rice or with flatbread, this curry is a warm and satisfying dish that brings the taste of Indian cuisine right to your table.