Curry Chicken With Sweet Potatoes

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This curry chicken with sweet potatoes recipe is a tasty meal that is sure to fill your loved ones. It’s quick and easy to make too. Get the detailed step-by-step instructions here.

I’ve been making this curry chicken with sweet potatoes recipe for years. It is delicious and easy to make, so I wanted to share it on this website. I hope you like it.

Chicken, sweet potato & coconut curry

  • Preparation and cooking time
    • Total time35 mins
    • Ready in 25-35 minutes
  • Easy
  • Serves 2 adults and 2 children

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

HighlightNutrientUnit
kcal291
fat14g
saturates10g
carbs24.5g
sugars0g
fibre3.6g
protein19g
low insalt0.57g

Ingredients

  • 1 tbsp sunflower oil
  • 2 tsp mild curry paste
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • 175g frozen peas

Method

  • STEP 1Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  • STEP 2Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Instant Pot Chicken Sweet Potato Curry

Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. It comes with a little kick from the spices and a little sweetness from the sweet potatoes which nearly melt into the curry to create a thick, rich sauce.

What’s not to love about a big bowl of curry that’s made in less than 30 minutes?! Chicken Sweet Potato Curry is heaven in a bowl. It comes with a little kick from the spices and a little sweet from the sweet potatoes.

Instant Pot Chicken Sweet Potato Curry served over white rice in a white speckled bowl garnished with cilantro, lime wedges and cashews.

Instant Pot Chicken Curry With Sweet Potatoes Make For A Tasty, Soul-Warming, Easy, Weeknight Meal.

This Whole30 friendly chicken curry recipe is inspired by Indian cuisine and makes a regular appearance on our menus. It’s flavorful, comforting, and just a really good meal that will warm you right up on a cold winter day. This recipe requires about 10-15 minutes of chopping but after that, it comes together rather quickly in the Instant Pot.

Not only is curry insanely delicious, but it’s also packed with nutrients. One of the main spices in curry is turmeric which we all know provides a host of nutritional benefits as it’s incredibly rich in anti-inflammatory properties and antioxidants.

Instant Pot Chicken Sweet Potato Curry served over white rice in a white speckled bowl garnished with cilantro, lime wedges and cashews.

Ingredients For Chicken Sweet Potato Curry

  • Cooking fat of choice – such as olive oil or avocado oil. You can also use coconut oil, butter (not whole30), or ghee.
  • Garlic and onion – because flavor!
  • Chicken breast – chicken thighs also work great. We love ButcherBox for its quality meat options.
  • Sweet potato – substitute butternut squash.
  • Red bell pepper – any color of bell pepper will work.
  • Chicken broth –
  • we love making homemade bone broth to keep in our freezer. Of course you can use store-bough as well – Thrive Market’s chicken broth is a great option.
  • Spices – curry powder, cumin, turmeric, and cayenne. It’s important to use quality spices that aren’t outdated. Outdated spices will result in a bland curry.
  • Sea salt 
  • Full fat coconut milk – chicken curry with coconut milk makes for a delicious and creamy dairy-free recipe. While we recommend coconut milk for the best and most authentic flavor, you could substitute half and half or whole milk for a dairy option.
  • Frozen green beans – frozen green beans work best in this recipe but you could also toss in a couple of handfuls of greens in addition or in place of the green beans.
  • Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice (not whole30) for serving 

Shop Thrive Market to get the best prices on natural, organic, and specialty foods. PLUS get a free gift when you sign-up! Thrive Market is our go-to for spices and seasonings.

All the ingredients for curry chicken in the instant pot ready for cooking

How To Make Instant Pot Chicken Curry With Sweet Potatoes

This chicken curry with coconut milk is dairy-free and comes together in just 4 simple steps.

  • Step 1: Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until onions are translucent.
  • Step 2: Then turn to high pressure. Add the chicken, sweet potatoes, red bell pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the instant pot and set time for 10 minutes.
  • Step 3: Once the time is up, quick release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through.
  • Step 4: Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.

The sweet potatoes will break down during the cooking process, resulting in a creamy, delicious, thick curry. For an even thicker curry, you can mix together 2 tablespoons of water with 1 tablespoon of tapioca or arrowroot flour. While the Instant Pot is on the sauté setting, stir it into curry after the coconut milk is heated through and let sit for a few minutes to thicken.

Prep ahead tip: chop the vegetables and chicken a day or two before you plan to make this sweet potato curry. This will make for an incredibly easy weeknight meal.

Creamy Chicken Curry with sweet potatoes topped with cilantro and lime wedges in a speckled bowl

How To Serve This Sweet Potato Curry

There are a few ways you can serve this chicken curry, depending on your tastes and preferences!

You can serve the curry over:

  • Cauliflower rice
  • White or Brown Rice
  • Mixed Greens

We love to top our curry bowls with cashews, lime wedges, and fresh cilantro to add a pop of color and crunch.

High-Quality Spices = High-Quality Taste!

High-quality spices are key to cooking. The turmeric and curry powder in this Instant Pot Chicken Curry creates robust flavor and also gives the sweet potato curry its rich golden appearance.

It’s important that your spices aren’t expired and are from a quality source. If not, you may end up with a bland bowl of curry. We like to do a big clean out of our spice racks every few months to make sure nothing is expired (it’s so easy for spices to hide at the back for years!). We like Simply Organic or Thrive Market spices and seasonings.

Is This Chicken Sweet Potato Curry Freezer-Friendly?

I don’t know about you, but I love freezer-friendly meals. Cook once, eat twice!

After the Sweet Potato Chicken Curry has cooled down, individually portion out the curry in freezer-friendly containers. Make sure to mark your container with the date, and store in the freezer. For best flavor, we recommend enjoying freezer-friendly meals within 3 months.

To reheat, remove from the freezer the night before or the morning of the day you plan to eat it. Reheat in a saucepan over medium heat stirring occasionally.

An overhead view of chicken curry with sweet potatoes topped with cilantro, cashews, and lime wedges in a speckled bowl

What Spices Are In Curry Powder?

This can range from region to region but typically include turmeric, chili powder, fenugreek ground coriander, ground cumin, ground ginger, and pepper. Curry powder can be bought pre-made and can vary in spiciness.

Chicken Sweet Potato Curry (Instant Pot)

Instant Pot Sweet Potato Chicken Curry is heaven in a bowl. It comes with a little kick from the spices and a little sweetness from the sweet potatoes which nearly melt into the curry to create a thick, rich sauce.

Prep: 15 minsCook: 20 minsTotal: 35 mins

Servings: 6 servings

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INGREDIENTS

  • 2 tsp.  cooking fat of choice such as olive oil or avocado oil
  • 1/2 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 ½ lbs. chicken breast, cubed
  • 1 medium-large sweet potato, cubed (~2 cups)
  • 1 red bell pepper, sliced or diced
  • 2/3 cup chicken broth (use 1 cup broth if you have a newer Instant Pot model to avoid getting the burn signal)
  • 3–4 Tbsp. curry powder
  • 1 1/2 tsp. ground cumin
  • 1 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. sea salt, more to taste
  • 1 can (14 oz.) full fat coconut milk
  • 2 cups frozen green beans
  • Cashews, cilantro, lime wedges & cauliflower rice, or rice of choice for serving (omit cashews for nut-free)

INSTRUCTIONS

  1. Set your Instant Pot to the sauté setting. Add the ghee, onion, and garlic and saute until onions are translucent.
  2. Then turn to high pressure. Add the chicken, sweet potatoes, red pepper, broth, curry, cumin, turmeric, cayenne, and sea salt. Seal the Instant Pot and set time for 10 minutes.
  3. Once the time is up, release the pressure by switching from seal to vent. Once pressure is released, remove the lid and turn Instant Pot to the sauté setting. Stir in the coconut milk and frozen green beans and let cook for an additional 2-3 minutes or until the green beans are heated through. Add additional curry powder and salt to taste.
  4. Serve over cauliflower rice, regular rice, or greens and top with cashews, lime wedges, and fresh cilantro.

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NOTES

**For a thicker curry – mix together 2 Tbsp. of water with 1 Tbsp. tapioca starch or arrowroot powder. While instant pot is on the saute setting, stir into curry after the coconut milk is heated through and let set for a few minutes to thicken.

CHICKEN AND SWEET POTATO CURRY

This Thai red curry with chicken, sweet potato, green beans and bamboo shoots, cooked in coconut milk, is full of flavour, healthy and so easy to make at home!

Serve this delicious curry with coconut rice for an exciting meal! 

Thai red curry with chicken, sweet potatoes and green beans in a white pan

I can always tell our life gets a bit too busy when we start relying on takeout meals for dinner. While takeaway dinners are fun once in awhile, I definitely don’t want to make it a habit. Too expensive and not the healthiest of options. 

We do enjoy the taste and variety though, and that is why I always try to recreate our favourites at home. This Thai chicken curry is my take on the dish my daughter and I order the most!

I did use one clever shortcut to make my prep time quicker and pain free. Yes, my kitchen hack is premade Thai red curry paste!

CHICKEN AND SWEET POTATO CURRY

Two of our favourite curries from our local Thai restaurant are chicken and potato curry and chicken curry with green beans and bamboo shoots. While most of the ingredients are quite common to our cooking, the bamboo shoots aren’t. As strange as they might sound, they are delightful!

Bamboo shoots are also readily available in the Asian aisle of your supermarket, and usually come in a can. They add a really nice crunch to your curry and a delicious but subtle flavour. 

In my homemade version, I combined the ingredients from the two curries we love, and replaced regular potatoes with sweet potatoes. Instead of making a labour intensive homemade curry paste, I used my favourite store bought brand. The curry came together in less than 30 minutes! 

chicken and sweet potato curry process images

RECIPE TIPS AND NOTES

  • First of all, let’s talk about store bought curry pastes. Not all are created equal and some brands are definitely tastier and more authentic than others. Do a little research and taste testing to determine which one you prefer. 
  • Secondly, you can use low fat coconut milk if you wish to reduce calories but unfortunately, this will also significantly reduce the flavour of the curry. The coconut flavour is mostly in that solid layer, which low fat coconut milk is lacking. In my opinion, it’s not worth it but it is entirely up to you. 
  • You can also use skinless, boneless chicken thighs instead of the breasts. This curry will also work with fish, shrimp, prawns or make it vegetarian with lentils. This recipe is so versatile. 
Thai red curry close up

  • You don’t have to use the same vegetables as I recommend. Choose what you have on hand and what you prefer for the best outcome. Asparagus, mushrooms, snow peas, sugar snap peas and red and yellow peppers all work wonderfully in this recipe. 
  • Do give bamboo shoots a try, they are seriously amazing and very authentic to Thai curries. 
  • Feel free to use green or yellow curry pastes to vary this recipe.

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