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–+ servings
Chicken Sweet Potato Curry

Savory Chicken Sweet Potato Curry for Cozy Weeknights

A quick and comforting Chicken Sweet Potato Curry, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons olive oil Cooking fat for sautéing; substitute with vegetable oil if preferred.
  • 2 tablespoons butter Adds richness to flavor; can use additional olive oil for a dairy-free version.
  • 1.5 lbs boneless skinless chicken thighs Main protein source, remains juicy during cooking.
  • 1 white onion Provides an aromatic base; yellow or red onions can serve as alternatives.
  • 4 cloves garlic Enhances overall flavor; adjust to taste or substitute with garlic powder (1 teaspoon).
  • 1 thumb ginger Adds warmth and spice; fresh ginger is preferred.
For the Flavoring
  • 3 tablespoons curry powder Core flavoring agent, adjust based on spice preference.
  • 1 teaspoon cumin powder Adds earthy depth, feel free to tweak.
  • 1 teaspoon black pepper Brings a mild heat, adjust according to personal spice tolerance.
  • 1 teaspoon paprika Adds a touch of sweetness and color.
  • 1/2 teaspoon turmeric powder Adds color and earthiness; omit if not available.
For the Curry Ingredients
  • 2 cups chicken broth Liquid base; vegetable broth for a vegetarian option.
  • 1 lb sweet potatoes Main vegetable component, cut into 1/2" thick and 1” long pieces.
  • 1 can garbanzo beans Provides texture and protein; substitute with other beans.
  • 1/2 teaspoon salt Essential for flavor enhancement.
For the Creaminess
  • 1 can coconut milk Adds creaminess and richness; heavy cream can be used.
  • 1/2 cup cilantro Fresh herb for garnish; can replace with parsley.

Equipment

  • Dutch oven or large skillet

Method
 

Instructions
  1. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the chicken thighs, searing without moving for 2-3 minutes until golden brown.
  2. Flip the chicken and cook for an additional 2-3 minutes until browned on both sides. Remove from the pan and let rest.
  3. In the same pan, melt 2 tablespoons of butter. Add chopped onion, minced garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
  4. Stir in curry powder, cumin, black pepper, paprika, and turmeric. Cook for 30 seconds to allow spices to bloom.
  5. Pour in chicken broth, add sweet potatoes and garbanzo beans, and sprinkle in salt. Bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes.
  6. Stir in coconut milk and simmer for an additional 3-5 minutes until heated through.
  7. Remove from heat and garnish with chopped cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 120IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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