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Easy BEST Chicken Sweet Potato Curry With Coconut

Easy Best Chicken Sweet Potato Curry with Coconut is chock full of warming curry spices like garlic, cumin, turmeric, and ginger that is delicious and served over rice or riced cauliflower.

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This splendid 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. Guest 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 that 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 with seafood, chicken, or only vegetables. This easy, creamy coconut chicken curry is a blend of aromatic spices, tender, juicy chicken, and a very flavorful sauce.

Coconut Chicken Curry Recipe

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

Rice – Brown or White Basmati rice

Optional Toppings – Scallions, Peanuts or Sesame Seeds

How to Make This Easy Creamy Coconut Chicken Curry

  1. 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.
  2. Add cubed chicken and lightly brown on all sides.
  3. Add Sweet Potatoes, all the spices, and two cans of coconut milk.
  4. Bring to a low simmer, covered for about 15 minutes, until chicken is white when cut in half and sweet potatoes are tender. Make sure to cook on a very low flame to ensure the chicken is tender.
  5. Add defrosted peas and turn off the flame.
  6. Serve over rice or cauliflower rice.
  7. Garnish with sliced scallions, chopped peanuts, or cilantro, depending on your taste.

FAQ

Can I make this curry with low-fat coconut milk?

I recommend one full-fat coconut milk and one can of water to lower the overall fat.

Can I use onions instead of leeks?

I would use yellow onions to replace the leeks.

Can you prepare this and eat it the next day?

Curry always tastes even better the next day as all the spices blend and marinate.

What kind of rice can I serve with Curry?

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 and fresh chopped red bell pepper, roasted cauliflower, and toasted sesame seeds and peanuts. It’s always a hit!

Print

Easy Best Chicken Sweet Potato Curry with Coconut

One Pot Coconut Chicken Curry that comes together quickly. Warming, satisfying, and delicious, with lots of rich curry flavor. This is a great make-ahead meal!

  • Author: Sherie Friedlander
  • Prep Time: 20 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 0 hours
  • Yield: 6 1x

Ingredients

Scale

2 tablespoons Olive Oil

3 large skinless Chicken breasts cut into 1-inch pieces

2 medium Leeks – cleaned and diced

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

  1. Heat Olive oil in a large dutch oven. Add leeks, garlic, and ginger, and saute for 1-2 minutes. Add red pepper and saute for 1 minute.
  2. Add cubed chicken and lightly brown until golden on all sides.
  3. Add Sweet Potatoes, Turmeric, Ginger, Cumin, Pepper, and coconut milk.
  4. Turn heat to a low simmer and cook covered for 15 – 20 minutes. Curry is done when chicken is white when cut in half, and sweet potatoes are tender. Turn off the flame and add defrosted peas.
  5. Serve over prepared rice! Enjoy!
  6. Add sweet potatoes

Notes

This recipe has both ground and fresh ginger.

Serve with Rice or Cauliflower Rice.

We often eat it with a side of roasted cauliflower.

Keywords: Coconut Chicken Curry Recipe, Gluten Free, Anti-inflammatory Diet

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Another curry to try is our Easy BEST Vegan Sweet Potato Curry!

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