Creamy Chicken & Sweet Potato Curry Recipe
A warm and comforting Chicken & Sweet Potato Curry featuring tender chicken simmered with sweet potatoes in a fragrant curry sauce made from curry paste and creamy coconut milk. This easy one-pot meal serves perfectly with steamed rice for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Ingredients
Scale
Protein
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
Vegetables
- 2 medium sweet potatoes, peeled and diced
Flavorings and Liquids
- 2 tablespoons curry paste (red or yellow)
- 1 can (13.5 oz/400 ml) coconut milk
- 1 tablespoon vegetable oil
- Salt to taste
Optional
- Fresh cilantro for garnish
- Cooked rice, for serving
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into bite-sized chunks. Cut the chicken into cubes to ensure even cooking.
- Sauté Curry Paste: Heat 1 tablespoon of vegetable oil in a large skillet or saucepan over medium heat. Add the curry paste and cook for 1-2 minutes, stirring frequently, until fragrant to release its full flavor.
- Add Chicken: Add the cubed chicken to the pan, stirring to coat with the curry paste. Cook for 4-5 minutes until the chicken starts to brown but is not fully cooked through.
- Add Sweet Potatoes and Coconut Milk: Stir in the diced sweet potatoes, then pour in the can of coconut milk. Mix well to combine all ingredients.
- Simmer Curry: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let the curry simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- Season and Finish: Taste the curry and add salt as needed. If the sauce is too thick, add a little water to reach your desired consistency.
- Serve: Serve the chicken and sweet potato curry hot over steamed rice. Garnish with fresh cilantro if desired.
Notes
- Use chicken thighs for more flavorful and juicier curry.
- Adjust the amount of curry paste depending on your spice preference.
- You can substitute coconut milk with light coconut milk for a lower calorie option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: chicken curry, sweet potato curry, coconut milk curry, easy curry recipe, weeknight dinner, one pot meal
