Why You’ll Love This Chicken and Sweet Potato Curry

• It’s a true one-pot wonder. From browning the chicken to simmering the final curry, everything happens in a single pot. This means maximum flavour with minimal washing up—a win-win in my book, especially on a weeknight.
• The balance of flavours is just perfect. You get a little sweetness from the potatoes, a creamy richness from the coconut milk, and a warm, earthy depth from the spices. It’s a symphony in a spoonful, not too spicy but deeply satisfying.
• It’s incredibly forgiving and flexible. Don’t have a fresh chili? A pinch of dried chili flakes works beautifully. Want to add some greens? Spinach stirred in at the end is fantastic. This recipe is a great template for your own creations.
• It makes for epic leftovers. Honestly, I think this curry tastes even better the next day. The flavours have more time to mingle and develop, making it a fantastic make-ahead meal for lunches or a stress-free dinner.

Ingredients & Tools

• 1 tbsp coconut or vegetable oil
• 500 g boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red chili, finely chopped (seeds removed for less heat)
• 2 tsp ground coriander
• 1.5 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 2 large sweet potatoes (about 600g), peeled and cut into 2cm chunks
• 400 ml can of coconut milk
• 200 ml chicken or vegetable stock
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• Juice of 1/2 lime
• Salt and black pepper, to taste
• Fresh coriander, for serving

Tools: A large, heavy-based pot or Dutch oven, a wooden spoon, and a sharp knife.

The quality of your spices really makes a difference here—if they’ve been sitting in your cupboard for years, their flavour will be muted. And using full-fat coconut milk is key for that luxuriously creamy sauce we’re after.

Serves: 4 | Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins

Before You Start: Tips & Ingredient Notes

• Chicken thighs over breasts? Absolutely. Thighs have more fat, which means they stay incredibly juicy and tender through the simmering process. Breast meat can easily become dry and stringy.
• Don’t rush the onion. Taking the time to cook the onion until it’s really soft and translucent is the first step to building a deep, sweet flavour base for your curry. This isn’t the step to hurry!
• Toasting the spices is the secret. When you add the ground spices to the pan, let them cook for just 30-60 seconds with the onions. You’ll smell their aroma blooming—this simple act unlocks their full potential.
• Cut your sweet potatoes evenly. Try to cut them into similar-sized chunks so they all cook at the same rate. Nobody wants a mix of mushy and undercooked potatoes in their bowl.

How to Make Chicken and Sweet Potato Curry

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 naan bread or roti — There’s nothing quite like tearing off a piece of warm, soft bread to scoop up every last bit of curry from your bowl.
• A crisp, cooling side salad — A simple salad of sliced cucumber, red onion, and a lime vinaigrette provides a refreshing, crunchy contrast to the rich curry.

Drinks

• A slightly sweet Riesling — The touch of sweetness in the wine complements the sweetness of the potatoes and balances the spices beautifully.
• A cold, crisp lager — The carbonation and coolness are a fantastic palate cleanser between each flavourful bite.
• A mango lassi — For a non-alcoholic option, the creamy, fruity yogurt drink is a traditional and utterly delicious pairing.

Something Sweet

• Mango sorbet — The clean, bright fruitiness is a light and refreshing way to end the meal without feeling too heavy.
• A square of dark chocolate — Honestly, a piece of good quality dark chocolate with a cup of coffee is a simple, sophisticated finish.
• Coconut rice pudding — If you want to continue the tropical theme, a small bowl of creamy coconut rice pudding feels like a real treat.

Top Mistakes to Avoid

• Mistake: Overcrowding the pan when browning the chicken. If you put all the chicken in at once, it will steam instead of sear, and you’ll miss out on all that lovely caramelised flavour. Patience is key—brown in batches.
• Mistake: Adding the spices to a dry, hot pan. This can cause them to burn in seconds, making them bitter. Always add your spices to the oil and onion mixture, which provides a buffer and allows them to toast gently.
• Mistake: Boiling the curry vigorously after adding the coconut milk. A rolling boil can cause the coconut milk to separate and become oily. Keep it at a gentle simmer once the liquid is added for a smooth, creamy sauce.
• Mistake: Overcooking the sweet potatoes. Check them at the 20-minute mark. You want them soft but still holding their shape. If they cook for too long, they’ll turn to mush and thicken the sauce too much.

Expert Tips

• Tip: Bloom your own spices. If you have whole cumin and coriander seeds, toast them in a dry pan for a minute until fragrant, then grind them yourself. The flavour difference is night and day—so much more vibrant and complex.
• Tip: Make it ahead. This curry is a fantastic candidate for making a day in advance. The flavours intensify beautifully. Just cool it quickly and store it in the fridge, then gently reheat it on the stove.
• Tip: Add a veggie boost. Stir in a couple of large handfuls of fresh spinach or kale during the last 5 minutes of cooking. It wilts down perfectly and adds a lovely pop of colour and nutrients.
• Tip: Control the heat perfectly. Remember, the spice level is in your hands. For mild curry, remove the seeds from the chili or omit it entirely. For more heat, leave the seeds in or add a pinch of cayenne pepper with the other spices.

FAQs

Can I make this curry vegetarian?
Absolutely! It’s a really easy swap. Instead of chicken, use a can of drained and rinsed chickpeas or a block of firm tofu, cubed. Add them at the same time you would add the chicken back into the pot. Just be sure to use vegetable stock instead of chicken stock to keep it fully vegetarian. The chickpeas add a lovely heartiness, and the tofu soaks up the sauce beautifully.

How long will leftovers keep?
Stored in an airtight container in the refrigerator, this curry will keep beautifully for up to 3 days. The sweet potatoes might soften a bit more, but the flavour will be incredible. Reheat it gently on the stove over a low heat, adding a tiny splash of water or stock if the sauce has thickened too much.

Can I freeze this Chicken and Sweet Potato Curry?
You can, but with a small caveat. The texture of the sweet potatoes can become a little grainy or watery after freezing and thawing. It will still taste good, but the texture might not be perfect. If you plan to freeze it, slightly undercook the sweet potatoes. Let the curry cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.

My sauce is too thin. How can I thicken it?
The easiest way is to simply simmer the curry uncovered for an extra 5-10 minutes to allow some of the liquid to evaporate. If you’re still in a hurry, you can mix a teaspoon of cornflour with a tablespoon of cold water to make a slurry, stir it into the curry, and let it simmer for a minute until thickened.

What can I use instead of fish sauce?
Fish sauce adds a unique salty, umami depth, but if you don’t have any or don’t eat fish, soy sauce or tamari are the best substitutes. You could also use a tablespoon of Worcestershire sauce (check it’s vegetarian if needed) or even just a little extra salt. The flavour profile will shift slightly, but it will still be delicious.