The perfect marriage of savory spices to a subtle sweetness makes this Chicken Sweet Potato Curry a favorite time and time again.

Chicken Sweet Potato Curry

Course Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Heather


  • 2 tbsp oil
  • 1 med onion *cut into 1/4's & then strips about 1 1/2 cups
  • 2 med sweet potatoes *diced about 2 1/2 cups
  • 3-4 med tomatoes *diced about 2 cups
  • 3-4 lg garlic cloves *diced or crushed
  • 1- 1 1/4 lb chicken thighs *cubed
  • 1 1/2 tbsp garam masala
  • 1 tsp curry
  • 1/2 tsp cumin
  • 2 tsp salt
  • 1 13-14 oz can coconut milk
  • juice of 1 lime *about 1 tbsp
  • 1/2 bunch cilantro *roughly diced
  • 1 tbsp flour *optional to thicken see notes above for gluten free options


  1. Peel and dice potatoes-set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
  2. Heat a dutch oven or med sized soup pan over med-high heat. Add oil and sauté onion until sweating, about 2 mins. Add diced potatoes, sauté for another 2-3 minutes. Add tomatoes, chicken, garlic, spices, salt, coconut milk and lime juice. Bring to a slow simmer stirring occasionally, about 5 mins. Cover and reduce heat to med-low. Simmer for 20- 25 mins stirring occasionally.
  3. Add cilantro the last 5 mins cooking and at this time make a slurry with flour and a small amount of curry liquid. Stir into curry and simmer for about 3 mins. (Flour step is optional as a means to thicken curry.)
  4. Serve over rice, quinoa or by itself.

Recipe Notes

*Please use as many organic ingredients as possible.* Inspired by Jessica in the Kitchen.