Why You’ll Love This Chicken and Sweet Potato Curry
- It’s a true one-pot wonder. From browning the chicken to simmering the curry, everything happens in a single pot. That means less washing up and more time to relax while it bubbles away, filling your kitchen with the most incredible smells.
- The balance of flavours is just right. The natural sweetness from the potatoes mellows out the spices beautifully, creating a curry that’s rich and complex without being overly spicy. It’s a crowd-pleaser for both adults and kids alike.
- It’s meal-prep magic. This curry tastes even better the next day, as the flavours have more time to get to know each other. Make a big batch on a Sunday, and you’ve got delicious lunches or a quick dinner sorted for a couple of days.
- It’s incredibly adaptable. Don’t have chicken thighs? Use chickpeas for a vegan version. Want more greens? Throw in a handful of spinach at the end. This recipe is a fantastic template you can make your own.
Ingredients & Tools
- 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil or coconut oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (mild or hot, your choice!)
- 1 tsp ground turmeric
- 1/2 tsp chilli flakes (optional, for heat)
- 2 large sweet potatoes (about 1.5 lbs / 700 g), peeled and cubed
- 1 (14 oz / 400 ml) can coconut milk (full-fat for creaminess)
- 1 (14 oz / 400 g) can diced tomatoes
- 1 cup (240 ml) chicken or vegetable broth
- 1 lime, juiced
- 1 large handful fresh cilantro, roughly chopped
- Salt and black pepper to taste
Tools: A large, heavy-bottomed pot or Dutch oven, a wooden spoon, and a sharp knife.
Using full-fat coconut milk is key here—it gives the curry that luxurious, creamy body. And don’t skip the fresh lime juice at the end; that little hit of acidity really lifts all the other flavours and makes everything pop.
Serves: 4-5 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Chicken thighs over breasts? Absolutely. Thighs have more fat, which means they stay incredibly moist and tender during the longer simmering time. Breast meat can easily become dry and stringy in a curry like this.
- What kind of curry powder should I use? Honestly, use your favourite! A standard Madras blend is a great starting point. If you’re feeling adventurous, you can toast and grind your own spices, but a good-quality store-bought powder works perfectly.
- Don’t rush the onions. Taking the time to cook the onions until they’re soft and translucent is the first step to building a deep, flavourful base for your curry. It’s the foundation of the whole dish.
- Cut the sweet potatoes evenly. Try to cut them into cubes of roughly the same size—about 1-inch chunks. This ensures they all cook through at the same time, so you don’t end up with some pieces mushy and others still hard.
How to Make Chicken and Sweet Potato Curry
Step 1: Pat the chicken pieces dry with a paper towel and season generously with salt and pepper. This helps them get a nice colour when you brown them. Heat the oil in your large pot over medium-high heat. Add the chicken in a single layer—you might need to do this in two batches to avoid overcrowding the pan. Cook for about 3-4 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this stage; we’re just building flavour. Remove the chicken and set it aside on a plate.
Step 2: Reduce the heat to medium. In the same pot, you’ll have all those delicious browned bits from the chicken. Add the diced onion and cook for about 5-7 minutes, stirring occasionally, until it’s softened and starting to turn golden. If the pot seems dry, add a tiny splash of water or broth to help scrape up those bits. Now, add the garlic and ginger and cook for another minute until fragrant—you’ll really smell it!
Step 3: This is where the magic happens. Add the curry powder, turmeric, and chilli flakes (if using) to the onion mixture. Stir constantly for about 30 seconds to a minute. This “blooms” the spices, toasting them slightly and releasing their essential oils. It makes the flavour of the curry so much deeper and more complex. The mixture will look pasty and smell incredible.
Step 4: Now, add the cubed sweet potatoes to the pot, stirring to coat them in the spiced onion mixture. Pour in the canned tomatoes, the coconut milk, and the broth. Give everything a good stir, making sure to scrape the bottom of the pot. Return the browned chicken and any accumulated juices back to the pot. Bring the curry to a gentle boil.
Step 5: Once it’s bubbling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. You’ll want to give it an occasional stir. The curry is ready when the sweet potatoes are completely tender—a fork should slide in easily—and the chicken is cooked through. The sauce will have thickened nicely.
Step 6: Turn off the heat. Stir in the fresh lime juice and most of the chopped cilantro, saving a little for garnish. This is the time to taste and adjust the seasoning. Does it need more salt? A bit more pepper? Maybe another squeeze of lime? Trust your palate. Serve immediately over fluffy rice or with warm naan bread.
Serving Suggestions
Complementary Dishes
- Fluffy basmati rice — The classic choice. Its light, fragrant grains are the perfect vehicle for soaking up all that creamy sauce.
- Simple cucumber salad — A quick mix of sliced cucumber, red onion, and a tangy vinegar dressing provides a cool, crunchy contrast to the warm, spiced curry.
- Warm, buttery naan bread — There’s nothing quite like tearing off a piece of soft naan to scoop up every last bit of curry from your bowl.
Drinks
- A crisp, cold lager — The carbonation and slight bitterness of a good lager cut through the richness of the coconut milk beautifully.
- Off-dry Riesling — A slightly sweet white wine complements the sweetness of the potatoes and balances the spices without amplifying the heat.
- Mango lassi — This creamy, yoghurt-based drink is a traditional pairing that cools the palate and feels like a real treat.
Something Sweet
- Mango sorbet — The bright, fruity flavour is a light and refreshing way to end the meal, continuing the tropical theme.
- Dark chocolate with sea salt — A few squares of high-quality dark chocolate provide a bittersweet finish that contrasts wonderfully with the curry’s spices.
- Cardamom-scented rice pudding — A warm, spiced dessert that feels cozy and comforting, echoing the flavours of the main course.
Top Mistakes to Avoid
- Mistake: Not browning the chicken first. I know it’s tempting to just throw everything in, but taking those few minutes to sear the chicken adds a ton of flavour to the entire dish. It creates a fond (those browned bits) on the bottom of the pot that becomes the base of your sauce.
- Mistake: Adding the spices to a cold pot. You need to add the spices to the hot oil and onions to toast them. If the pot isn’t hot enough, the spices can taste raw and gritty. A little heat wakes them up!
- Mistake: Boiling the curry too vigorously. Once you’ve added the coconut milk and brought it to a boil, you must reduce the heat to a gentle simmer. A rolling boil can cause the coconut milk to separate and become oily.
- Mistake: Skipping the acid at the end. That squeeze of lime juice is non-negotiable. It’s not just for flavour; it brightens the entire dish and balances the richness. Taste before and after adding it—you’ll see what a difference it makes.
Expert Tips
- Tip: Make it ahead. This curry is a perfect make-ahead meal. Let it cool completely and store it in the fridge for up to 3 days. The flavours intensify wonderfully. Reheat it gently on the stove.
- Tip: Customize your heat level. The chilli flakes are totally optional. For a kid-friendly version, leave them out. For more heat, add a finely chopped fresh chilli (like a serrano or bird’s eye) with the onions, or serve with extra chilli flakes on the side.
- Tip: Add greens for a complete meal. Stir in a few large handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking. It wilts down perfectly and adds colour and nutrients.
- Tip: For a thicker sauce, mash a little. If you prefer an even thicker, stew-like consistency, use the back of your spoon to mash a few of the sweet potato pieces against the side of the pot before serving. It acts as a natural thickener.
FAQs
Can I use chicken breasts instead of thighs?
You can, but I really don’t recommend it for this recipe. Chicken breasts are much leaner and have a tendency to become dry and tough when simmered for this long. Thighs are more forgiving and result in a much more succulent, tender curry. If you must use breasts, reduce the simmering time by about 10 minutes and check for doneness early to prevent overcooking.
How can I make this curry vegetarian or vegan?
It’s super easy! Simply replace the chicken with a can of drained and rinsed chickpeas or a block of firm tofu, cubed. Use vegetable broth instead of chicken broth. Add the chickpeas or tofu at the same time you would add the chicken back into the pot. You’ll still get a hearty, protein-packed meal that’s just as delicious.
My curry sauce is too thin. How can I thicken it?
The easiest way is to let it simmer uncovered for an additional 5-10 minutes, which will allow some of the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering curry and let it cook for a minute or two until thickened.
Can I freeze this curry?
Yes, it freezes beautifully! Allow the curry to cool completely, then transfer it to airtight containers or freezer bags. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat it gently on the stove. The sweet potatoes might be a little softer after freezing, but the flavour will still be fantastic.
What can I use if I don’t have fresh ginger?
While fresh ginger provides the best, brightest flavour, you can use ground ginger in a pinch. Use about 1 teaspoon of ground ginger instead of the tablespoon of fresh. Add it at the same time as the other dried spices. The flavour will be slightly different but still very good.
