Chicken and Sweet Potato Coconut Curry is one of those recipes that fills your kitchen with amazing aromas. I first tried making this on a cold winter evening, and it’s been a family favorite ever since. The crispy sweet potatoes add a wonderful texture contrast to the creamy sauce, while the lemongrass brings a fresh, citrusy note that makes this curry special.
About the Recipe
This recipe takes basic ingredients and turns them into something special. The sweet potatoes are fried until crispy, then mixed into a rich curry sauce. What makes this dish stand out is how the coconut milk smooths out the curry spices, creating a sauce that’s flavorful but not too hot. It’s perfect for both curry lovers and those new to Indian cooking.
Why You’ll Love This Recipe
You’ll love how the sweet potatoes get crispy on the outside while staying soft inside. The chicken stays juicy, and the sauce is rich without being heavy. It’s an easy recipe to follow – no fancy techniques needed. The ingredients are easy to find at any grocery store, and you can adjust the spice level to suit your taste. Plus, it makes great leftovers for lunch the next day.
Chicken and Sweet Potato Coconut Curry
Cooking Tips
– Cut the sweet potatoes and chicken in similar-sized pieces for even cooking
– Don’t skip the marinating time – it makes the chicken more flavorful
– Keep the heat medium when frying sweet potatoes to avoid burning
– Taste the sauce before the final simmer and adjust seasonings if needed
– If the sauce is too thick, add a splash of water
Serving and Storing Suggestions
Serves 4-5 people. Total prep and cooking time is about 2 hours (including marination). Serve hot with steamed rice or naan bread. Leftovers keep well in the fridge for 2-3 days. Reheat gently on the stovetop, adding a little water if needed.
Similar Recipes
- Thai Green Curry with Chicken
- Butternut Squash Curry
- Coconut Chicken Korma
Nutrient Benefits
Sweet potatoes provide vitamin A and fiber, while chicken offers protein. Coconut milk adds healthy fats, and curry spices like turmeric have anti-inflammatory properties. Garlic and onions bring immune-boosting compounds. This balanced meal offers both nutrition and flavor.
Chicken and Sweet Potato Coconut Curry
Ingredients
- 750 gms Chicken (cut into small pieces)
- 3 Sweet Potato (small, peeled, cubed, dried)
- 1/2 tbsp Garlic (minced)
- 1 Onion (medium, quartered, separated)
- 1 to 2 Bay Leaf
- 1 stalk Lemongrass (inner part chopped, outer layers discarded)
- 1 Carrot (small, cubed)
- 1 cup Water
- 1/2 cup Coconut Milk (thick)
- Oil as required for deep frying
For the marinade:
- 1 1/2 tbsp Curry Powder
- 1/2 tsp Sugar
- 1/2 tsp Salt
- Black Pepper Powder (a pinch)
Instructions
- Marinate the chicken pieces in the marinade and mix well.
- Cover and keep aside for an hour.
- Heat oil in a pan over medium flame.
- Deep-fry the sweet potatoes until golden brown and crispy.
- Remove and drain excess oil.
- Heat 1 tblsp of oil in a separate pan.
- Stir-fry the garlic for 30 seconds.
- Add the bay leaves, onions and lemongrass.
- Stir-fry till tender.
- Add the marinated chicken pieces and cook for 2 minutes.
- Add the carrot and pour the water.
- Bring to a boil and cover with a lid.
- Simmer for 10 to 15 minutes until the chicken is cooked.
- Add the sweet potatoes and coconut milk.
- Mix well and simmer for 10 minutes.
- Remove and transfer to a serving plate.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this curry ahead of time?
Yes. The flavors actually improve overnight. Just store in an airtight container in the fridge and reheat gently. The sweet potatoes might lose some crispiness but will still taste great.
Can I use regular potatoes instead of sweet potatoes?
Regular potatoes work fine but will change the flavor profile. Sweet potatoes add a natural sweetness that complements the curry spices really well.
Is this curry very spicy?
The spice level is mild to medium. The coconut milk helps balance the heat. You can adjust the curry powder amount to make it milder or spicier.
