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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
Cook Time 45 minutes
Total Time 1 hour
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.