Ultimate Chicken Sweet Potato Curry: One-Pot Wonder for Busy Weeknights

There’s something truly magical about the combination of tender chicken, creamy sweet potatoes, and aromatic spices simmering together in perfect harmony. This Chicken Sweet Potato Curry represents the epitome of comfort food – warming, nourishing, and incredibly satisfying. Whether you’re looking for a hearty weeknight dinner or planning your meal prep for the week ahead, this recipe delivers on all fronts with minimal effort and maximum flavor.

The beauty of this curry lies in its versatility and simplicity. With options for both stovetop one-pot cooking and slow cooker preparation, it adapts seamlessly to your schedule and cooking preferences. The sweet potatoes provide natural sweetness that balances the warming spices, while the chicken becomes incredibly tender through the slow cooking process. Each spoonful delivers a perfect balance of protein, vegetables, and complex flavors that will have your family asking for seconds.

What sets this recipe apart is its ability to transform simple, everyday ingredients into something extraordinary. The combination of coconut milk, tomatoes, and carefully selected spices creates a rich, velvety sauce that coats every piece of chicken and sweet potato. The addition of fresh cilantro at the end adds a bright, herbaceous note that elevates the entire dish.

This curry is not just delicious – it’s also incredibly nutritious. Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants, while chicken provides lean protein essential for muscle maintenance and overall health. The spices used in this recipe, including turmeric, cumin, and coriander, offer anti-inflammatory properties and digestive benefits that make this dish as healthy as it is tasty.

The convenience factor cannot be overstated. Whether you choose the one-pot stovetop method or the set-and-forget slow cooker approach, this recipe requires minimal hands-on time while delivering restaurant-quality results. It’s perfect for busy parents, working professionals, or anyone who wants to enjoy a homemade, wholesome meal without spending hours in the kitchen.

Meal prep enthusiasts will particularly love this recipe. It stores beautifully in the refrigerator for up to four days and freezes well for up to three months. The flavors actually improve overnight, making it an excellent make-ahead option for busy weeks. Simply reheat and serve over rice, quinoa, or with naan bread for a complete meal.

The aromatic qualities of this curry are enough to fill your home with the most incredible scents. As the spices bloom and the ingredients meld together, you’ll be transported to a cozy kitchen where comfort and flavor reign supreme. It’s the kind of dish that brings families together around the dinner table and creates lasting memories.

Ingredients

For the Curry:

• 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then brown them in batches for 2-3 minutes per side. Remove chicken and set aside.

2. In the same pot, add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. Stir in tomato paste, curry powder, cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly to prevent burning and to release the aromatic oils from the spices.

4. Pour in the diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot. Add coconut milk and chicken broth, stirring to combine all ingredients thoroughly.

5. Return the browned chicken to the pot and add the cubed sweet potatoes and bay leaves. Bring the mixture to a gentle boil, then reduce heat to low and simmer covered for 25-30 minutes.

6. Remove the lid and continue simmering for an additional 10-15 minutes, or until the sweet potatoes are tender and the sauce has thickened to your desired consistency.

7. Remove bay leaves and stir in lime juice. Taste and adjust seasoning with additional salt, pepper, or spices as needed.

8. Garnish with fresh chopped cilantro and serve immediately over steamed rice, quinoa, or with warm naan bread.

Chicken Sweet Potato Curry

Tender chicken and sweet potatoes simmered in aromatic spices and coconut milk, perfect for one-pot meals and slow cooker convenience.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food, Indian

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

For the Curry

• 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
• 2 large sweet potatoes peeled and cubed
• 1 large onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper optional
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 bay leaves
• 0.25 cup fresh cilantro chopped
• 1 tablespoon lime juice

Equipment

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Slow cooker (optional)

Method

 

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Season chicken with salt and pepper, then brown in batches for 2-3 minutes per side. Remove and set aside.
2. Add diced onion to the same pot and cook for 5 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in tomato paste, curry powder, cumin, coriander, turmeric, and cayenne. Cook for 30 seconds, stirring constantly to release aromatic oils.
4. Pour in diced tomatoes, scraping up browned bits. Add coconut milk and chicken broth, stirring to combine thoroughly.
5. Return chicken to pot and add sweet potatoes and bay leaves. Bring to a gentle boil, then reduce heat and simmer covered for 25-30 minutes.
6. Remove lid and continue simmering 10-15 minutes until sweet potatoes are tender and sauce has thickened to desired consistency.
7. Remove bay leaves and stir in lime juice. Taste and adjust seasoning as needed.
8. Garnish with fresh cilantro and serve immediately over rice, quinoa, or with naan bread.

Notes

For slow cooker method: Follow steps 1-3, then transfer to slow cooker with remaining ingredients except cilantro and lime juice. Cook on LOW 6-7 hours or HIGH 3-4 hours. Add cilantro and lime juice before serving. Stores well for up to 4 days refrigerated or 3 months frozen.

Slow Cooker Instructions

For those who prefer the convenience of slow cooker preparation, this recipe adapts beautifully. Follow steps 1-3 above, then transfer everything to your slow cooker. Add the remaining ingredients except for the cilantro and lime juice. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and sweet potatoes are cooked through. Stir in lime juice and cilantro just before serving.

Storage and Reheating Tips

This curry stores exceptionally well and makes excellent leftovers. Allow the curry to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days or in the freezer for up to 3 months. When reheating, add a splash of coconut milk or chicken broth if the sauce seems too thick. The flavors actually deepen and improve after a day or two, making this an ideal make-ahead meal.

Serving Suggestions and Variations

While this curry is delicious on its own, there are countless ways to customize and serve it. Consider adding other vegetables like bell peppers, spinach, or green beans during the last 10 minutes of cooking. For extra richness, stir in a tablespoon of almond butter or peanut butter. Those who enjoy heat can increase the cayenne pepper or add fresh chilies to taste.

The curry pairs beautifully with various grain options beyond traditional rice. Try it over cauliflower rice for a low-carb option, quinoa for added protein, or even over roasted sweet potato slices for a unique presentation. Fresh naan bread, rice crackers, or even a simple side salad can round out the meal perfectly.