Chicken Sweet Potato Curry

Name: Chicken Sweet Potato Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1.5 lbs boneless skinless chicken thighs; 1 white onion; 4 garlic cloves; 1 thumb ginger; 3 tablespoons curry powder; 1 teaspoon cumin powder; 1 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon turmeric powder; 2 cups chicken broth; 1 lb sweet potatoes (2 small or 1 big); 1 can garbanzo beans (aka chickpeas) (15 oz / 425 g can); 1/2 teaspoon salt; 1 can full-fat unsweetened coconut milk (13.5 oz / 400 ml can); 1/2 cup cilantro

User Reviews

4.9

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 to 6 servings
Calories
558 kcal
Course
Main Course
Cuisine
Fusion

Chicken Sweet Potato Curry

Justin Wright

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A super quick chicken sweet potato curry that features juicy chicken braised with tender sweet potatoes and chickpeas in a coconut curry. It is extremely easy to put together and tastes so hearty - perfect for a busy weekday dinner or meal prep. {Gluten-Free}

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Ingredients

Servings

2 tablespoons olive oil
2 tablespoons butter
1.5 lbs boneless skinless chicken thighs , cut to bite-size pieces (*Footnote 1)
1 white onion , minced
4 garlic cloves , minced
1 thumb ginger , minced
3 tablespoons curry powder
1 teaspoon cumin powder
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon turmeric powder (Optional, *Footnote 2)
2 cups chicken broth
1 lb sweet potatoes (2 small or 1 big) , cut into 1” (2.5 cm) pieces
1 can garbanzo beans (aka chickpeas) (15 oz / 425 g can) , drained
1/2 teaspoon salt
1 can full-fat unsweetened coconut milk (13.5 oz / 400 ml can) (*Footnote 3)
1/2 cup cilantro , chopped

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Instructions

Heat the olive oil in a 9” dutch oven or a large skillet over medium-high heat until hot. Add the chicken pieces without overlapping. Cook for 1 minute without disturbing, or until the bottom turns golden brown. Flip to brown the other side.
Add the butter, onion, ginger and garlic. Cook over medium heat until the onion turns light golden, 2 to 3 minutes. Add the curry powder, cumin powder, black pepper, paprika, and turmeric powder. Cook and stir over medium-low heat for 30 seconds, until the curry powder is evenly coated.
Add the chicken broth, sweet potato, garbanzo beans, and salt. Bring to a boil then reduce to medium-low heat. Simmer for 10 minutes, or until the sweet potatoes turn tender.
Pour in the coconut milk and cook over medium heat until the sauce just starts to simmer. Turn off heat and garnish with cilantro, if using. Serve hot over steamed rice or by itself as a main dish.

Notes

I highly recommend using chicken thighs in this recipe, so the meat will stay juicy and tender. If you use chicken breast, you should remove it from the pan once you finish browning (step 1), and then add it back at step 3, after the broth returns to a simmer.
Turmeric adds a beautiful bright yellow color to the dish. You can skip it and it won’t affect the taste of the dish much.
Sometimes coconut milk separates, and the thick cream is floating on the top. To make the curry extra creamy, I prefer to only add the thick creamy layer to the curry and leave the coconut water behind. If you’re unsure, add half a can of coconut milk, stir and taste the curry. If you prefer the curry to be milder, you can add the rest of the coconut milk.

Nutrition Information

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Serving 1serving Calories 558kcal (28%) Carbohydrates 50.7g (17%) Protein 24.8g (50%) Fat 30.4g (47%) Saturated Fat 18g (90%) Cholesterol 51mg (17%) Sodium 446mg (19%) Potassium 1382mg (39%) Fiber 12.2g (49%) Sugar 7.3g (15%) Calcium 100mg (10%) Iron 6mg (33%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 558 kcal

% Daily Value*

Serving	1serving
Calories	558kcal	28%
Carbohydrates	50.7g	17%
Protein	24.8g	50%
Fat	30.4g	47%
Saturated Fat	18g	90%
Cholesterol	51mg	17%
Sodium	446mg	19%
Potassium	1382mg	29%
Fiber	12.2g	49%
Sugar	7.3g	15%
Calcium	100mg	10%
Iron	6mg	33%