Creamy Chicken and Sweet Potato Curry Recipe
A flavorful and comforting Chicken & Sweet Potato Curry made with tender chicken pieces simmered in a rich curry paste and creamy coconut milk, perfectly complemented by sweet potatoes. This easy-to-make dish is hearty, mildly spicy, and ideal for a satisfying weeknight dinner served with fluffy white rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Ingredients
Scale
Ingredients
- 2 cups chicken, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced
- 3 tablespoons curry paste (red or yellow, based on preference)
- 1 can (13.5 oz) coconut milk
- 1 tablespoon vegetable oil
- 1 cup cooked white rice (for serving)
- Salt, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Prepare the ingredients: Peel and dice the sweet potatoes into medium cubes. Cut the chicken into bite-sized pieces to ensure even cooking.
- Sauté the curry paste: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the curry paste and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Add chicken and sweet potatoes: Add the chicken pieces to the skillet, stirring to coat them well with the curry paste. Then add the diced sweet potatoes.
- Pour in coconut milk and simmer: Pour the coconut milk into the skillet and stir to combine. Bring the mixture to a simmer, then reduce the heat to low. Cover and let cook for about 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. Stir gently to combine flavors.
- Serve: Serve the chicken and sweet potato curry hot over cooked white rice, garnished with fresh cilantro if desired.
Notes
- You can adjust the amount of curry paste according to your spice preference.
- For a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.
- Substitute chicken thighs for more tender and juicy meat.
- Use brown rice for a higher fiber option.
- Leftover curry keeps well in the refrigerator for up to 3 days.
Keywords: chicken curry, sweet potato curry, coconut curry, easy curry recipe, weeknight dinner
