Sweet potatoes and chicken are slowly braised in a flavorful coconut milk curry sauce and served over a ton of fluffy coconut rice for a healthy and flavor-packed version of chicken curry!
I’m the proud owner of the HUGEST soft spot in the world for chicken curry. Honestly, no contest, guys. If it has chicken and curry hanging out in the same sentence, I’m all in.
All in entails something like many, maaaaany plates later and my curry fix still ain’t fixed.
It might sound like a problem, but trust me, it really isn’t. I am a JUNKIE for the stuff.
Also, who posts a chicken curry recipe on their 21st birthday? This girl apparently, that’s who. Curry first, cocktails later. ??
For how easy this curry is, you’re honestly not even gonna believe how much flavor packs its way into it. I blame it solely on the 45-ish minute time slot I give it to braise and let all the flavors develop. And YES, low ‘n’ slow is the secret here, y’all. Don’t rush it.
First though…sear the chicken with onions until everything’s all golden and then throw the sweet potatoes in. A ton of curry spice goodness, coconut milk, chicken broth, etc join the party and then let the oven take care of business!
Meanwhile…a big mess of coconut rice is just waiting to make your life complete. And paired with piles of this killer curry heaped on top, it most def will. ??
Traditional Indian food-style…you just gotta pile this curry ‘n’ rice up high in your BIGGEST bowls, guys. Trust me, you will want to.
Truth be told, a second bowl might just be the best option…happy birthday to me??
Braised Sweet Potato Chicken Curry with Coconut Rice
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Ingredients
Sweet Potato Chicken Curry
- 2 tablespoons vegetable oil
- 1-1/2 lbs boneless skinless chicken breasts, cut into large 3-in pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 medium sweet potatoes, cut into 3-in large cubes
- 2 tablespoons red curry paste
- 2 tablespoons minced fresh ginger
- 1-1/2 cups coconut milk
- 1/2 cup chicken broth
- Salt and pepper to taste
Steamed Coconut Rice
- 1 cup water
- 1 cup coconut milk
- 1 cup long-grain white rice
- 3 tablespoons minced fresh parsley
Instructions
Sweet Potato Chicken Curry
- In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes.
- Stir in red curry paste, and ginger. Cook two minutes until fragrant. Pour coconut milk and chicken broth into pan and gently stir. Season with salt and pepper. Bring to a low simmer and then reduce to medium-low heat, cover pan and bake at 325F 45-60 minutes or until chicken and sweet potatoes are very tender. Season with additional salt and pepper to taste
Steamed Coconut Rice
- While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top. Enjoy!
Gayle @ Pumpkin 'N Spice says
I haven’t had chicken curry in the longest time! What a comforting dish, Sarah! I love the sweet potatoes in here. And coconut rice sounds delicious! So creative!
Sarah says
Thanks Gayle! You DEFINITELY need to add this one to your menu!
Manali@CookWithManali says
sounds so comforting Sarah, especially when served with rice!
Sarah says
It’s total cozy food!! <3
mira says
I haven’t had curry in a while! This looks so good! Can’t wait to try it! Hope you have a great birthday!
Sarah says
Thanks so much, Mira!! You’ve gotta try this one. 🙂
sandeep rana says
I see this sweet potato chicken curry with coconut rice.looks very yummy and different recipes.i like these types of recipes.thanks for sharing these types of recipes.
Enid says
Sounds amazing! Have you ever tried freezing this dish? Wondering how it would hold up.
Sarah says
This curry freezes great, Enid! I would not recommend freezing the rice, but instead making that fresh.
Natalie says
This was really excellent. I used chicken tenderloins cut up as that’s what I had on hand, and added flaked unsweetened coconut to the chicken stock as I didn’t have coconut milk. Let it simmer on the stove 30ish mins and added some cornstarch to thicken at the end. The flavors were perfect. Bookmarked! Thank you!