Chicken and Sweet Potato Curry
You guys, this Chicken and Sweet Potato Curry has become one of my absolute favorites to make for my family on a busy weeknight. There is something about a meal that comes together quickly but still feels like a real sit-down dinner, and this one delivers every single time.
A warming coconut milk curry with tender chicken and sweet potatoes. As a mom who is always juggling everything at once, I need recipes that actually work — no complicated techniques, no ingredients I have to hunt down. Just good, real food that my whole family loves.
Why You’ll Love This Chicken and Sweet Potato Curry
- Ready in about 15 minutes — totally doable on a weeknight
- Big flavor with simple pantry ingredients
- The whole family eats it without complaint (huge win!)
- Leftovers reheat beautifully for lunch the next day
My go-to kitchen tool for this one: instant read thermometer — I use mine constantly.
Also super helpful to have a good chef’s knife on hand.
Ingredients
- Chicken thighs
- Sweet potatoes
- Coconut milk
- Curry paste
- Onion
- Garlic
- Ginger
- Spinach
- Lime
- Cilantro
How to Make It
Before I turn on the stove, I get everything prepped and ready. Chop your vegetables, measure out your spices, and have everything within reach. It makes the whole cooking process so much smoother, especially when little ones are around.
Then follow the full recipe card below for step-by-step instructions, exact amounts, and timing. I have tested this enough times to get it just right, and the recipe card has a print button if you like to keep a hard copy on the counter like I do.
A quick note: taste as you go, do not rush the process, and trust that it is all going to come together beautifully. Cooking at home is such a gift.
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Chicken and Sweet Potato Curry
Ingredients
Method
- Warm the oil in a large pot over medium heat. Cook the onion 4 minutes until soft, then add the garlic and ginger for 1 minute more.
- Stir in the curry paste and cook 1 minute, until it smells fragrant and darkens slightly.
- Add the chicken and turn it in the paste until coated on all sides.
- Pour in the coconut milk and broth, add the sweet potato and salt, and bring to a gentle simmer.
- Cover and cook 25 to 30 minutes, stirring now and then, until the sweet potato is tender and the sauce has thickened.
- Stir in the spinach a handful at a time until it wilts, then finish with the lime juice and cilantro.
