Chicken Curry with Sweet Potato Recipe

Chicken Curry with Sweet Potato Recipe

How To Make Chicken Curry with Sweet Potato

It’s a whole new world of creamy and savory with this chicken curry dish cooked with sweet potatoes, lemongrass, coconut milk, then topped with cilantro.

Preparation: 15 minutes
Cooking: 40 minutes
Total: 55 minutes



  • ½cuplemongrass,(from 2 medium stalks) coarsely chopped
  • 2tbspginger,peeled, coarsely chopped
  • 1medium yellow onion,coarsely chopped
  • 2tbspMadras-style curry powder,preferably Sun brand
  • ½tspfreshly ground black pepper
  • ¼tspcayenne pepper,optional
  • 13.5ozcoconut milk,(1 can) unsweetened, full fat, not shaken
  • 2tbspvirgin coconut oil,or neutral oil such as canola
  • 4large chicken thighs,(about 1¾ lbs in total) each cut into 3 pieces, boneless, skinless
  • ½tspfine sea salt
  • lbssweet potatoes,white or orange flesh, peeled, cut into 1-inch chunks
  • 5fresh cilantro sprigs,coarsely chopped


  1. In a food processor, whirl the lemongrass into a fine texture for about 3 minutes, pausing occasionally to scrape down the bowl.

  2. Add the ginger and pulse to finely chop. Add the onion and pulse again to chop.

  3. Add the curry powder, black pepper, and cayenne (if using) and whirl for about 30 seconds until a fragrant yellow paste forms.

  4. Do not shake the can of coconut milk.

  5. Open the can and remove ⅓ cup of the thick cream at the top of the coconut milk.

  6. Stir the remaining lighter milk, and set both aside.

  7. In a 3- to 4-quart pot over medium-high heat, melt the coconut oil.

  8. Add the lemongrass paste and cook for 3 to 5 minutes, stirring frequently, until fragrant and no longer raw and harsh smelling.

  9. Lower the heat as needed to avoid scorching.

  10. Add the chicken and ½ teaspoon of salt, stir to combine, and cook for 1 minute to meld the flavors.

  11. Add the coconut milk and a little water to cover the chicken.

  12. Bring to a simmer over medium-high heat, cover, and adjust the heat to gently simmer for 15 minutes, stirring occasionally.

  13. Uncover the pot, add the sweet potatoes, and return the curry to a simmer.

  14. Continue cooking for 10 to 12 minutes, uncovered and stirring occasionally, until the potatoes are tender.

  15. Turn off the heat, stir the coconut cream into the sauce, and let rest on the burner’s receding heat for 10 minutes, uncovered, to blend and mature the flavors.

  16. Taste and season with salt (unsalted curry powder may require an additional 1 teaspoon), and splash in a bit of water if the flavors are too strong.

  17. Serve immediately, garnished with cilantro.

Recipe Notes

To divide each chicken thigh into 3 equal pieces, cut the flat side as 1 piece, then halve the thicker portion. If large thighs are unavailable, use smaller ones and cut each into 2 pieces.


  • Calories: 623.88kcal
  • Fat: 45.28g
  • Saturated Fat: 23.34g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 12.21g
  • Polyunsaturated Fat: 5.91g
  • Carbohydrates: 26.09g
  • Fiber: 4.42g
  • Sugar: 4.84g
  • Protein: 30.05g
  • Cholesterol: 157.62mg
  • Sodium: 387.66mg
  • Calcium: 72.60mg
  • Potassium: 900.64mg
  • Iron: 4.74mg
  • Vitamin A: 714.86µg
  • Vitamin C: 5.08mg
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