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+ servings
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
Keyword Chicken Curry Recipe, Sweet Potato Curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 594kcal
Author Heather


  • 2 tbsp oil
  • 1 med brown 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


  • Peel and dice potatoes-set aside. Dice tomatoes, cut onion, chicken and prepare garlic.
  • 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.
  • 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.)
  • Serve over rice, quinoa or by itself.


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


Calories: 594kcal | Carbohydrates: 18g | Protein: 32g | Fat: 45g | Saturated Fat: 22g | Cholesterol: 169mg | Sodium: 285mg | Potassium: 871mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6935IU | Vitamin C: 13mg | Calcium: 53mg | Iron: 3mg