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Chicken Sweet Potato Curry served in a bowl with herbs and spices

Chicken Sweet Potato Curry

A delightful dish that combines tender chicken with sweet potatoes in a rich, creamy coconut sauce, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Diced into bite-sized pieces
  • 2 medium sweet potatoes Diced
  • 1 can coconut milk Full-fat coconut milk preferred
  • 1 medium onion Chopped
  • 2 cloves garlic Minced
  • 1 inch ginger Grated or minced
  • 1 tbsp curry powder Adjust to taste
  • 2 tbsp vegetable oil For sautéing
  • 1 tsp salt
  • 1/2 tsp pepper Freshly ground
  • 1 tbsp coriander For garnish
  • 1 cup peas Fresh or frozen
  • 1/4 cup cilantro Chopped, for garnish

Method
 

Cooking
  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add chopped onions, garlic, and ginger, and sauté until softened.
  3. Add diced chicken and cook until browned.
  4. Stir in curry powder and cook for another minute.
  5. Add diced sweet potatoes and coconut milk.
  6. Bring to a simmer, cover, and cook until sweet potatoes are tender.
  7. Stir in peas and season with salt and pepper.
  8. Garnish with fresh cilantro before serving.

Notes

For best results, cut sweet potatoes into even-sized pieces for uniform cooking. A thicker curry can be achieved by simmering uncovered for a longer time. Adjust the curry powder to your taste preferences. Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.