CHICKEN AND SWEET POTATO CURRY
on Mar 24, 2026
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Made with bone broth, coconut milk, spices, chicken, and sweet potatoes, this curry is the kind of meal that feels both deeply comforting and genuinely nourishing.
There’s just something about a bowl of curry that always hits.
It’s warm and full of flavor, and feels a little extra comforting at the end of the day, and this Chicken and Sweet Potato Curry is ready in less than an hour.
It starts with onion, garlic, and ginger, which give the whole dish a really flavorful, classic curry base. Then the spices go in and bloom for a minute, which helps bring out all that warmth and depth.
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After that, you’ll add the chicken, sweet potatoes, bone broth, and coconut milk, then let everything simmer until the sweet potatoes are tender.
Right before serving, a quick arrowroot slurry helps thicken it up, and you can stir in kale or spinach for some extra greens if you want. Serve it as is or over rice for an easy weeknight dinner. Hope you enjoy!
Key Ingredients for Chicken and Sweet Potato Curry with Coconut Milk
If you’re like me and love a good curry, then chances are you have pretty much all of these ingredients in your kitchen already. Here’s what you’ll need.
- Onion, Garlic, & Ginger: The base of any good stew or curry are these 3 aromatics.
- Spices: A blend of curry powder, turmeric, cumin, coriander, and smoked paprika creates the most beautiful seasoning.
- Chicken: Cubes of boneless, skinless chicken breast cook quickly and soak up all the delicious flavor of the coconut milk-based broth.
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Pin It- Sweet Potatoes: Large cubes of sweet potato provide a natural sweetness and heartiness to a curry.
- Chicken Broth: Use either regular chicken broth or chicken bone broth for added nutrients.
- Full-Fat Coconut Milk: A can of coconut milk is a necessity for a luxurious, creamy curry. Full-fat coconut milk will enhance the flavors of the spices and give the curry its authentic taste.
- Arrowroot Starch: This helps thicken the curry. You could also sub corn starch if you’re not gluten-free.
- Greens: Either spinach or kale can be added near the end to add a pop of green.
- Lime: You’ll use both the zest and the juice for a zesty finish to the curry.
- Serving Suggestions: Finish the dish with a sprinkle of freshly chopped cilantro or parsley for a burst of color and freshness.
How to Make Chicken and Sweet Potato Curry
Heat avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add onion and cook for 4 to 5 minutes until softened and lightly golden. Add garlic and ginger and cook for 30 to 60 seconds until fragrant.
Stir in curry powder, turmeric, cumin, coriander, smoked paprika, salt, and pepper. Cook briefly to bloom the spices.
Add chicken pieces and stir to coat in the spices. Cook 3 to 4 minutes, just until the chicken is opaque on the outside.
Add sweet potatoes, broth, and coconut milk. Stir to combine.
Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25 to 30 minutes, until sweet potatoes are tender and chicken is cooked through.
In a small bowl, whisk arrowroot starch with 2 tablespoons of water. Stir into the curry.
Simmer uncovered for 5 to 8 minutes, stirring occasionally, until the curry thickens slightly. If you’re using kale, add it now so it softens as the curry thickens. Spinach can be added later since it wilts quickly.
Turn off the heat and stir in spinach, lime zest, and lime juice. Taste and adjust seasoning as needed. Serve warm and enjoy!
More One-Pot Chicken Recipes:
- Healthy One Pot Greek Lemon Chicken Orzo
- One Pot Teriyaki Chicken, Veggies, and Rice
- Creamy Sun-Dried Tomato Chicken Pasta
- Viral One Pot Green Curry Chicken and Rice
CHICKEN AND SWEET POTATO CURRY
Ingredients
- 2 tablespoons avocado oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tablespoons freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces (or chicken thighs)
- 2 sweet potatoes, peeled and cut into 1-inch cubes
- 2 cups chicken bone broth
- (1) 13.5 ounce can full-fat coconut milk
- 2 teaspoons arrowroot starch
- 2 cups baby spinach or chopped kale
- 1 lime, zested and juiced
For Serving:
- Fresh cilantro or parsley
- Extra lime wedges
Instructions
- Heat avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add onion and cook for 4 to 5 minutes until softened and lightly golden.
- Add garlic and ginger and cook for 30 to 60 seconds until fragrant.
- Stir in curry powder, turmeric, cumin, coriander, smoked paprika, salt, and pepper. Cook briefly to bloom the spices.
- Add chicken pieces and stir to coat in the spices. Cook 3 to 4 minutes, just until the chicken is opaque on the outside.
- Add sweet potatoes, broth, and coconut milk. Stir to combine.
- Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 25 to 30 minutes, until sweet potatoes are tender and chicken is cooked through.
- In a small bowl, whisk arrowroot starch with 2 tablespoons of water. Stir into the curry.
- Simmer uncovered for 5 to 8 minutes, stirring occasionally, until the curry thickens slightly. If you’re using kale, add it now so it softens as the curry thickens. Spinach can be added later since it wilts quickly.
- Turn off the heat and stir in spinach, lime zest, and lime juice. Taste and adjust seasoning as needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
