Why You’ll Love Chicken Sweet Potato Curry Recipe

This curry is hearty, nourishing, and comes together quickly. With chicken for protein, sweet potatoes and spinach for vitamins and fiber, and coconut milk for rich creaminess, it’s both indulgent and balanced. The spice blend brings warmth and depth without requiring complicated prep, and you get a full meal in under 40 minutes. Perfect for busy evenings or when you crave comforting, flavorful food.

Ingredients

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

Coconut oil (or avocado oil)
Red or yellow onion, diced
Serrano pepper or jalapeño pepper, finely diced (optional, for heat)
Salt
Boneless, skinless chicken thighs, cut into bite-size pieces (or chicken breasts)
Garlic cloves, minced
Fresh ginger, peeled and grated (or minced)
Curry powder
Red chili powder (or regular chili powder)
Ground cumin
Turmeric powder
Ground black pepper
Garam masala (optional)
Crushed tomatoes (canned)
Sweet potatoes, peeled and cut into pieces
Full-fat unsweetened coconut milk (canned)
Baby spinach, roughly chopped
Lemon juice
Chopped cilantro (optional, for garnish)

Directions

Heat the oil in a large sauté pan over medium-high heat. Add the onion, chili pepper (if using), and salt. Sauté until the onion begins to soften, about 2 minutes.
Add the chicken pieces and cook, stirring occasionally, until slightly browned.
Stir in the garlic, ginger, curry powder, chili powder, cumin, turmeric, black pepper, and garam masala (if using). Cook for 1 minute to coat the chicken with the spices.
Pour in the crushed tomatoes and stir well. Add the sweet potatoes and coconut milk, scraping the bottom of the pan to release any browned bits.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring occasionally, until the sweet potatoes are nearly tender.
Stir in the spinach, cover again, and cook for another 5 minutes, or until the spinach is wilted and the sweet potatoes are fully cooked.
Turn off the heat. Add lemon juice and stir. Garnish with chopped cilantro and serve hot with rice or flatbread.

Servings and timing

Serves: 4–6 people
Prep time: ~20 minutes
Cook time: ~20 minutes
Total time: ~40 minutes

Variations

To make it vegan, substitute the chicken with canned chickpeas or baked tofu.
For a nut-milk alternative, replace coconut milk with homemade cashew cream.
Add vegetables like bell peppers, green beans, peas, or zucchini for extra color and nutrients.
For a saucier curry, add more coconut milk or broth. To thicken, simmer uncovered for a few minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stove over medium heat, stirring occasionally. Add water or coconut milk if the sauce has thickened.
This curry freezes well for up to 4–6 months. Thaw overnight in the fridge before reheating.

FAQs

How spicy is this curry by default?

The curry is mildly spicy. For less heat, skip the chili pepper and use mild curry powder.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work fine, though thighs provide more moisture and flavor.

What else can I serve this curry with besides rice?

Try naan, roti, couscous, or cauliflower rice for a low-carb option.

Can I make this curry in a slow cooker or crockpot?

Yes. Add all ingredients except spinach, lemon juice, and cilantro. Cook on low for 7–8 hours or high for 4. Add spinach and finish with lemon juice and cilantro just before serving.

Is it possible to make this recipe nut-free?

Yes, the recipe is nut-free if you use canned coconut milk and avoid cashew cream substitutes.

Can I make it less creamy or lighter?

Use light coconut milk or substitute part of the coconut milk with vegetable broth for a lighter version.

How can I deepen the flavors?

Toast the spices a bit longer during cooking, or let the curry sit for an hour (or overnight) for richer taste.

Can I add other vegetables to it?

Yes. Carrots, zucchini, peas, or red bell peppers are great additions.

What if my curry turns out too thin or watery?

Simmer uncovered for a few minutes to reduce, or add a spoon of tomato paste to thicken.

Can I make the curry ahead for meal prep?

Absolutely. It reheats and freezes well, making it ideal for batch cooking and weekly meal planning.

Conclusion

This Chicken Sweet Potato Curry is a cozy and satisfying dish that brings warmth to your table with minimal effort. Its blend of spices, creamy texture, and nutritious ingredients makes it perfect for family dinners, meal prep, or special gatherings. With endless variations and easy prep, it’s a versatile recipe that’s sure to become a staple in your kitchen.