This curry infused dish is perfect for a weeknight meal, especially for a hungry crowd. Tender chunks of chicken and sweet potatoes are seasoned with an array of fragrant spices and herbs drenched in a coconut cream sauce. Prepare your tastebuds for this decadent and Easy Chicken and Sweet Potato Curry with Coconut Milk!
WHAT DOES CURRY TASTE LIKE?
Curry has quite a unique taste and smell. With that said, it's base flavor notes are sweet, spicy and very earthy. The earthiness comes from one of its ingredients, turmeric.
Turmeric is yellow in hue and quite overwhelming in flavor producing strong notes of earthy and bitter flavors with a slight musk smell that has an ending peppery kick.
Combined with cumin, ginger, turmeric and black pepper, the combination of flavors complements one another producing a satisfying aroma and smell. If you appreciate deep earthy flavors with a mix of sweet and spicy, you will love curry!Jump to Recipe
WHAT DOES CHICKEN AND SWEET POTATO CURRY WITH COCONUT MILK TASTE LIKE?
To explain, this dish is rich in flavor, earthiness and spice. To put it differently, the ingredients in this recipe pair well with curry flavors. Typically, you will find most ingredients in this recipe in traditional curry dishes.
For example, chicken thighs are marinated in a spice mix that holds the curry true to its taste. Next, sweet potatoes are added for a sweet note, canned tomatoes for a salty/acidic finish, chickpeas and kale are added for texture pleasure and the coconut milk brings a balance to control the heat and earthiness to the dish.
WHAT INGREDIENTS DO I NEED?
Don't be alarmed, the list of ingredients can be quite daunting for curry recipes. With that said, it's important to note that most of the ingredients make up from the spice list.
If you are an avid cook, you will surprisingly have most of these spices on hand. If not, this is the perfect recipe to expand your spice cabinet! Here is what you will need:
CURRY SPICE MIX
- Curry Powder
- Ground Coriander
- Red Pepper Flakes
- Cooking Oil (used Grape Seed)
- Tomato Paste
- Boneless, Skinless Chicken Thighs
- Sweet Potatoes (about two medium sized)
- Can Diced Tomatoes
- Can Garbanzo Beans (Chickpeas)
- Coconut Milk
- Chicken Bouillon
- Kale (or spinach)
TOPPINGS FOR CHICKEN AND SWEET POTATO CURRY
- Red Onion
- Naan Bread (optional)
HOW TO MAKE EASY CHICKEN AND SWEET POTATO CURRY WITH COCONUT MILK
The full recipe with instructions can be found further down in the post for easy viewing!
MARINATE THE CURRY SPICES AND CHICKEN THIGHS
First, remove any excess fat and chop the chicken thighs into cubes. Then, in a medium size bowl, combine one tablespoon of oil, curry powder, paprika, harissa, coriander, red pepper flakes, turmeric, cumin and chicken thighs. Mix the ingredients with a spoon or get dirty and combine thoroughly with your hands.
As has been noted, the protein in this dish holds the most spice and flavor so ensure the ingredients are coated properly. Set aside and allow chicken to marinade until further use.
PREP ALL ADDITIONAL INGREDIENTS
Prep the remaining ingredients by peeling and dicing sweet potatoes into bite size pieces. Roughly chop the onion, garlic, cilantro, parsley, red onion and set aside until further use.
In a large pot on medium/high heat, boil 6 cups of water for the chopped kale.
HOW TO PREPARE THE CHICKEN AND SWEET POTATO CURRY
In a deep pan over medium heat, add the remaining oil and sauté garlic and onion. Add salt and pepper, stirring for 2-3 minutes until soft and translucent.
Next, add tomato paste and stir for about thirty seconds. At this instant, you are looking for the tomato paste to loosen and mesh with the onion and garlic. Be careful not to burn. Pour in chicken and stir for one minute until fragrant and chicken begins to brown.
Add chopped sweet potatoes, canned tomatoes, coconut milk, chicken bouillon and stir.
BLANCH THE KALE
At this point, the water should be boiling for the kale. Blanch the kale for two minutes until the kale begins to wilt. Finally, drain and add the kale to the chicken curry mixture.
Add half of the parsley and cilantro and stir to combine.
SIMMER THE CHICKEN AND SWEET POTATO CURRY
Cover the pot and allow the chicken and sweet potato curry to simmer for thirty minutes, stirring occasionally until potatoes are fork tender. It is important to note, depending on the simmer level, you may need to add more liquid so that the liquid does not completely evaporate.
Meanwhile, simply add more coconut milk (¼ cup at a time or chicken stock/broth).
WHAT TO SERVE THIS RECIPE WITH?
This chicken curry can be enjoyed over jasmine or basmati rice and topped with chopped red onion, parsley and cilantro. Here are a few additional items that pair perfectly with this dish:
- Naan Bread
- Sauteed Vegetables
RECIPE INGREDIENT SUBSTITUTIONS
Protein-This dish can be interchanged almost entirely. If you are not a fan of chicken thighs (although I highly recommend them for obvious reasons), use chicken breasts or drumettes. This dish would work great with shrimp too. It's important to note the shrimp will need to be added no more than 5 minutes before serving as this will ensure the shrimp are not overcooked.
Spice- Wanting to add less spice? Simply omit the red pepper flakes and the harissa seasoning. Adding those spices definitely kicked it up a notch but we enjoy spicy foods around here. 🙂
Coconut Milk- Not a fan of coconut milk? Use heavy cream to omit the coconut flavor.
Greens-The kale is totally optional. With that said, spinach works even better in this recipe if you do not enjoy the texture of cooked kale.
CAN I MAKE THIS RECIPE VEGETARIAN OR VEGAN?
Yes, absolutely! Simply omit the chicken and replace a few steps in the recipe. Here's how:
Instead of marinating the chicken thighs, use the sweet potato instead and mix the oil and spices together. Let the sweet potatoes brown a bit in the pan as listed for the chicken thighs and instantly follow the remaining steps!
Replace the chicken bouillon with vegetable bouillon or vegetable stock and still prepare your tastebuds for a wild flavor train!
IS CHICKEN AND SWEET POTATO CURRY WITH COCONUT MILK FREEZER FRIENDLY?
Who loves a good freezer meal? I know, all of us! With that said, this meal is absolutely freezer meal friendly. Once the dish is cooked through, it's important that you allow the dish to cool and come to room temperature.
After that step, simply place the cooled mixture in freezer safe Ziploc bags or a freezer safe Tupperware dish. This dish can be stored up to two months in the freezer, yes!
*It is important to note, the chicken and sweet potato curry dish can be consumed for up to 2-3 days in the refrigerator.
TIPS AND TRICKS FOR BEST RESULTS
For a beginner cook, this recipe could possibly seem a bit daunting but never fret. These simple tips and tricks will provide the best cooking experience for you. I'm certain you will make this over-and-over.
- For best cooking experience, prep all ingredients as listed in the recipe first. This ensures nothing gets overcooked or you are not rushing to prep items as you are cooking!
- Chop the sweet potatoes into bite-sized pieces. This cuts out a lot of cooking time and will get your dinner on the table a bit faster.
- If you plan ahead and have the time, absolutely allow the chicken (or sweet potatoes for vegan/vegetarian style) to marinade over night!
- This recipe is like wine and tastes better with time. Preparing this for guests or wanting to impress someone? Let the cooked dish marinate overnight and reheat the following day. The flavor truly deepens!
- Serve this dish with lime wedges. It's something about the mixture of red onion, cilantro and parsley on top that the lime juice instantly marries so well with, enjoy!
WHY I LOVE THIS RECIPE!
I adore vast flavors in food. With that said, I love this recipe because it runs deep in flavor and culture. Most exotic cultures like Japanese, Jamaican and Indian cultures cook with curry flavors and this dish does not disappoint. You will truly be impressed with the level of flavor and texture that this dish holds.
Easy Sweet Potato and Chicken Curry with Coconut Milk
Curry Spice Mix
- 2 tablespoon Curry Powder
- 1 tsp Paprika
- 1 tsp Harissa
- ½ tsp Ground Coriander
- 1 tsp Red Pepper Flakes
- 1 tsp Turmeric
- 1 teaspoon Cumin
- 1 lb Boneless Skinless Chicken Thighs
- 1 lb Sweet Potatoes (about two medium sized)
- 2 cups Chopped Kale
- ½ tablespoon Chicken Bouillon more or less depending on taste
- 2 tablespoon Cooking Oil (we used Grape Seed)
- ½ cup Onion
- 5 cloves Garlic
- 14.5 oz Can Diced Tomatoes
- 15.5 oz Can Garbanzo Beans (Chickpeas)
- 1.5 teaspoon Ginger
- 1 tablespoon Tomato Paste
- 1 ½ cup Coconut Milk
- 1 tablespoon Cilantro
- 1 tablespoon Parsley
- ¼ cup Red Onion
- Naan Bread
- First, remove any excess fat and chop the chicken thighs into cubes. In a medium size bowl, combine one tablespoon of oil, curry powder, paprika, harissa, coriander, red pepper flakes, turmeric, cumin and chicken thighs.
- Prep the remaining ingredients by peeling and dicing sweet potatoes into bite size pieces. Roughly chop the onion, garlic, cilantro, parsley, red onion and set aside until further use.
- In a large pot on medium/high heat, boil 6 cups of water for the chopped kale.
- In a deep pan over medium heat, add the remaining oil and sauté garlic and onion. Add salt and pepper, stirring for 2-3 minutes until soft and translucent.
- Next, add tomato paste and stir for about thirty seconds.
- Pour in chicken and stir for one minute until fragrant and chicken begins to brown.
- Add chopped sweet potatoes, canned tomatoes, coconut milk, chicken bouillon and stir.
- At this point, the water should be boiling for the kale. Blanch the kale for two minutes until the kale becomes softened.
- Add in the kale and half of the parsley and cilantro into the pot, stir to combine.
- Cover the pot and allow the chicken and sweet potato curry to simmer for thirty minutes, stirring occasionally until potatoes are fork tender.
- It is important to note, depending on the simmer level, you may need to add more liquid so that the liquid does not completely evaporate.
- Add ¼ cup at a time of chicken stock/broth if needed.
- While the chicken curry is simmering for the last half hour, add the ginger and pour in the chickpeas and allow them to cook through and become warm.
- This chicken curry can be enjoyed over jasmine or basmati rice and topped with chopped red onion, parsley and cilantro!
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