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Chicken Sweet Potato Curry
4.9 from 48 votes

Chicken Sweet Potato Curry

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}

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

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1.5 lbs chicken thigh cut to bite-size pieces (*Footnote 1, boneless, skinless
  • 1 white onion , minced
  • 4 garlic minced, cloves
  • 1 ginger minced, thumb-sized piece
  • 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 cut into 1” (2.5 cm) pieces, 2 small or 1 big
  • 1 can garbanzo beans drained, aka chickpeas, 15 oz / 425 g can
  • 1/2 teaspoon salt
  • 1 can coconut milk Footnote 3, full-fat, unsweetened, 13.5 oz / 400 ml can
  • 1/2 cup cilantro , chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 to 6 servings

Amount Per Serving

Calories 558

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.