The Best Chicken Sweet Potato Curry With Coconut Milk
The Best Chicken Sweet Potato Curry with Coconut Milk is chock full of warming curry spices, such as garlic, cumin, turmeric, coconut milk, and ginger. It is delicious when served over rice or riced cauliflower.
This comforting Coconut Chicken Sweet Potato Curry is great for family dinners or serving a crowd. This is also an excellent anti-inflammatory recipe to add to your healing repertoire. I also have a delightful Vegan Sweet Potato Curry that you will want to try. If you are entertaining, you can make both Chicken and Vegan Curry. Guests love the variety!
If you have never made curry, this recipe is a beautiful introduction. There are many variations of curry, whether hot and spicy or milder like this one. The creamy golden sauce is chock full of delicious flavor, and it can be served for a weeknight dinner or a party! Plus, it’s a great make-ahead meal and freezes well.
Curry is a South Asian dish that uses seafood, chicken, or only vegetables. This easy, creamy coconut chicken curry combines aromatic spices, tender, juicy chicken, and a very flavorful sauce.
Chicken Sweet Potato Curry Ingredients
Chicken Breast – air chilled if possible
Spices – Turmeric, Cumin, Garlic, Ginger, Black Pepper
Vegetables – Sweet Potatoes, Peas, Leeks, Garlic, Ginger
Coconut Milk – 2 cans of full-fat coconut milk
Rice – Brown or White Basmati rice
Optional Toppings – Scallions, Peanuts or Sesame Seeds
Ingredient Notes
- You can substitute yellow potatoes for sweet potato
- You can also use one chopped yellow onion instead of the chopped leeks.
How to Make This Easy Creamy Coconut Chicken Curry
- Clean and dice three leeks and finely chop two large cloves of garlic. Finely chop an inch of peeled ginger. Saute everything in a large Dutch oven with two tablespoons of olive oil over medium heat.
- Add cubed chicken and lightly brown on all sides.
- Add Sweet Potatoes, all the dried spices, and two cans of coconut milk.
- Bring to a low simmer, covered, for about 15 minutes until the chicken is white when cut in half and the sweet potatoes are tender. Cook on a very low flame to ensure the chicken is tender.
- Add defrosted peas and turn off the flame.
- Serve over rice or cauliflower rice.
- Garnish with sliced scallions, chopped peanuts, or cilantro, depending on your taste.
FAQ
I recommend one full-fat coconut milk and one can of water to lower the overall fat.
I would use yellow onions to replace the leeks.
Curry always tastes even better the next day as all the spices blend and marinate.
Basmati, Jasmine, Brown Rice, and Cauliflower Rice all work perfectly with Curry.
How to Store Chicken and Sweet Potato Curry
You can safely store this curry in a large glass bowl in the refrigerator. This also keeps well in the freezer. I usually make fresh rice if we are eating this curry the next day,
If we have guests, I put out garnishes like cilantro, fresh chopped red bell pepper, roasted cauliflower, toasted sesame seeds, and peanuts. It’s always a hit!
The Best Chicken Sweet Potato Curry with Coconut Milk
The Best Chicken Sweet Potato Curry with Coconut Milk is chock full of warming curry spices, such as garlic, cumin, turmeric, coconut milk, and ginger. It is delicious when served over rice or riced cauliflower.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 0 hours
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Anti-inflammatory Diet
- Diet: Gluten Free
Ingredients
2 tablespoons Olive Oil
3 large skinless Chicken breasts cut into 1-inch pieces
2 medium Leeks – cleaned and diced (You can also use one chopped yellow onion)
2 large cloves Garlic finely chopped
1 inch fresh peeled Ginger finely chopped
1 large Red Bell Pepper – diced
1 large Sweet Potato cut medium dice
1 1/2 tablespoons Organic Turmeric Powder
1/4 teaspoon Ground Cumin
1/2 tablespoon Ground Ginger
2 cans full-fat Coconut Milk (without guar-gum)
1 teaspoon ground Black Pepper
Brown or White Basmati Rice
Instructions
- Heat Olive oil in a large dutch oven. Add leeks, garlic, and fresh ginger, and saute for 1-2 minutes. Add red pepper and saute for 1 minute.
- Add cubed chicken and lightly brown until golden on all sides.
- Add sweet potatoes, turmeric, ginger, cumin, black pepper, and coconut milk.
- Turn the heat to a low simmer and cook covered for 15 – 20 minutes. The curry is done when the chicken is white when cut in half and the sweet potatoes are tender. Turn off the flame and add the defrosted peas.
- Serve over prepared rice! Enjoy!
- Add sweet potatoes
Notes
Serve with Rice or Cauliflower Rice.
We often eat it with a side of roasted cauliflower.
