4.9 from 72 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
10 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 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
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.
Cup of Yum
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
(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
% 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.