Creamy Chicken and Sweet Potato Curry Recipe
Introduction
This Chicken Sweet Potato Curry is a simple, comforting dish that combines tender chicken and sweet potatoes in a flavorful curry sauce. It’s perfect for a cozy dinner and comes together quickly with just a few ingredients.
Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons curry paste
- 1 can (400 ml) coconut milk
Instructions
- Step 1: In a large pan, heat a little oil over medium heat and add the curry paste. Cook for 1-2 minutes until fragrant.
- Step 2: Add the chicken pieces and cook until they start to brown, about 5 minutes.
- Step 3: Stir in the sweet potatoes, then pour in the coconut milk.
- Step 4: Bring the mixture to a simmer, cover, and cook for 20-25 minutes until the sweet potatoes are tender and the chicken is fully cooked.
- Step 5: Taste and adjust seasoning if needed. Serve hot with rice or naan bread.
Tips & Variations
- For extra flavor, add chopped onions and garlic at the start before the curry paste.
- Use different types of curry paste like red or yellow for varying heat and taste.
- Add fresh spinach or peas at the end for some greens.
- Substitute chicken with chickpeas for a vegetarian version.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. The curry may thicken when chilled—add a little water or coconut milk when reheating to loosen the sauce.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken to ensure even cooking and food safety.
What can I serve with this curry?
This curry pairs well with steamed rice, naan, or even quinoa for a complete meal.
PrintCreamy Chicken and Sweet Potato Curry Recipe
A hearty and flavorful Chicken Sweet Potato Curry that combines tender chicken and sweet potatoes simmered in a rich and creamy coconut curry sauce, perfect for a comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
Protein
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 2 medium sweet potatoes, peeled and diced
Sauce & Seasonings
- 2 tablespoons red or yellow curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon vegetable oil
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into 1-inch cubes. Cut the chicken thighs into bite-sized pieces to ensure even cooking.
- Cook Curry Base: Heat vegetable oil in a large skillet or saucepan over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant to release its flavors.
- Add Chicken: Add the chicken pieces to the skillet and cook, stirring frequently, until they are lightly browned on the outside but not fully cooked through, about 5 minutes.
- Add Sweet Potatoes and Coconut Milk: Stir in the diced sweet potatoes and pour in the coconut milk, mixing everything until well combined.
- Simmer Curry: Bring the mixture to a gentle simmer. Cover and cook for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender.
- Season and Serve: Taste and add salt as needed. Garnish with fresh cilantro if desired and serve hot with rice or naan.
Notes
- You can adjust the curry paste quantity based on your spice preference.
- Use chicken thighs for more tender and flavorful meat; chicken breasts can be used but may be less juicy.
- If you prefer a thicker sauce, simmer uncovered for the last 5 minutes to reduce the liquid.
- This dish pairs well with basmati rice or warm naan bread.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: chicken curry, sweet potato curry, coconut milk curry, easy curry recipe, stovetop curry, weeknight dinner
