This Chicken Sweet Potato Curry is a cozy, Indian-inspired dish made in just one pot with simple pantry staples. Creamy coconut milk, tender chicken, sweet potatoes, and aromatic spices come together in under 40 minutes for a flavorful weeknight dinner that’s every bit as satisfying as your favorite takeout.
And if you’d rather let the slow cooker do the work? I’ve got you covered with crockpot instructions below!
Why You’ll Love This Recipe
✨ Rich & creamy with layers of flavor from coconut milk and spices.
✨ Nutritious — packed with protein, fiber, and antioxidant-rich ingredients.
✨ Flexible — easy to adapt for vegan, dairy-free, or gluten-free diets.
✨ Meal-prep friendly — reheats and freezes beautifully.
Ingredients You’ll Need
- Chicken – Boneless, skinless chicken thighs work best for tenderness, but chicken breast also works.
- Sweet Potatoes – Naturally sweet and hearty, they balance the spices and add bulk.
- Aromatics – Onion, garlic, and ginger build the flavor base. Add serrano or jalapeño for mild heat.
- Spices – Curry powder, cumin, chili powder, turmeric, and garam masala (optional).
- Coconut Milk – Full-fat is best for a creamy, luxurious texture.
- Crushed Tomatoes – A tangy balance for the richness.
- Spinach – Stirred in at the end for freshness and color.
- Cilantro & Lemon Juice – Bright finishing touches.
Step-by-Step Instructions
- Sauté Aromatics & Chicken
Heat oil in a large sauté pan. Cook onion, chili, and salt until softened, then add chicken and brown lightly. - Toast the Spices
Stir in garlic, ginger, curry powder, cumin, turmeric, chili powder, and garam masala. Coat chicken and cook for 1 minute. - Build the Sauce
Add tomatoes, sweet potatoes, and coconut milk. Scrape up any browned bits, then bring to a gentle boil. - Simmer
Reduce to low heat, cover, and cook for about 15 minutes, until sweet potatoes are nearly tender. - Add Spinach
Stir in spinach, cover again, and cook until wilted and sweet potatoes are fork-tender. - Finish & Serve
Remove from heat, stir in lemon juice and cilantro, and serve over rice or with naan.
Variations & Substitutions
- Vegan Option: Skip the chicken and add chickpeas or tofu.
- Coconut-Free: Swap in cashew cream (blend soaked cashews with water).
- More Veggies: Try red bell peppers, green beans, peas, or zucchini.
- Spice Level: Adjust chili amount for mild or extra-spicy curry.
Slow Cooker Method
- Skip the oil. Leave chicken thighs whole.
- In the slow cooker, whisk together coconut milk, tomatoes, and spices.
- Add chicken, onion, garlic, ginger, chili, and sweet potatoes. Stir to coat.
- Cook on Low 7–8 hours or High 4 hours.
- Before serving, chop chicken, stir in spinach, cilantro, and lemon juice.
Serving Suggestions
- Classic: Over steamed jasmine rice with naan for dipping.
- Low-carb: With cauliflower rice or steamed broccoli.
- Fresh touch: Garnish with avocado slices and lime juice.
Storing & Reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze for 4–6 months. Thaw overnight before reheating.
- Reheat: Warm on the stove with a splash of coconut milk or broth.
Recipe Card
Chicken Sweet Potato Curry
Prep Time: 20 mins | Cook Time: 20 mins | Total: 40 mins | Servings: 4–6
Ingredients:
- 2 tbsp coconut oil
- 1 onion, diced
- 1 serrano or jalapeño, finely diced
- 1 ½ lbs chicken thighs, bite-sized pieces
- 4 garlic cloves, minced
- 2-inch piece ginger, grated
- 2–3 tbsp curry powder
- ½ tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garam masala (optional)
- 1 can (14.5 oz) crushed tomatoes
- 1 ½ lbs sweet potatoes, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups spinach, roughly chopped
- 1–2 tbsp lemon juice
- ¼ cup cilantro, chopped
Instructions:
- Sauté onion, chili, and chicken in oil until lightly browned.
- Add garlic, ginger, and spices. Cook 1 min.
- Stir in tomatoes, sweet potatoes, and coconut milk. Simmer 15 mins.
- Add spinach, cook until wilted and sweet potatoes are tender.
- Stir in lemon juice and cilantro. Serve hot.