Dinner

30 Minute Indian Chicken Sweet Potato Curry Recipe

Name: 30 Minute Indian Chicken Sweet Potato Curry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 2 tablespoons yellow curry powder; 1 tablespoon garam masala; 1/4 teaspoon cayenne pepper, use to taste; Salt, to taste; Chili flakes, to taste; 1 onion, chopped; 1 medium sweet potato, chopped; 2 cups fresh baby spinach; 1/2 cup fresh cilantro; 6 tablespoons salted butter; 3 cups canned coconut milk; 1/2 cup water; Cooked rice, for serving; Fresh naan, for serving

ByCleo Brixton October 26, 2025October 26, 2025

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Introduction

This 30 Minute Indian Chicken Sweet Potato Curry is a flavorful and comforting dish that combines tender chicken with sweet potatoes in a rich, spiced coconut sauce. It’s easy to prepare, making it perfect for a weeknight dinner that feels special without taking hours in the kitchen.

A rustic shallow bowl filled with a rich orange-yellow curry containing browned pieces of chicken and bright orange chunks of sweet potato, topped with fresh green herbs and scattered red pomegranate seeds. On one side of the bowl, there is a serving of white rice mixed with herbs and small pieces of yellow vegetables. A piece of flatbread rests on the edge of the bowl. A gold spoon and fork lie on the rice. In the background, a white bowl holds a pomegranate half with seeds scattered around. The bowl sits on a white marbled surface with star anise pieces nearby. The warm light casts soft shadows, enhancing the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts or thighs
2 tablespoons yellow curry powder
1 tablespoon garam masala
1/4 teaspoon cayenne pepper, use to taste
Salt and chili flakes, to taste
6 tablespoons salted butter
1 onion, chopped
1 medium sweet potato, chopped
3 cups canned coconut milk
1/2 cup fresh cilantro
2 cups fresh baby spinach
Cooked rice, for serving
Fresh naan, for serving

Instructions

Step 1: In a large Dutch oven or braiser, toss the chicken with the yellow curry powder, garam masala, cayenne pepper, salt, and chili flakes. Add the chopped onion and 3 tablespoons of butter. Place the pot over high heat and cook until the butter begins to brown around the chicken and the spices release a fragrant aroma.
Step 2: Add the remaining 3 tablespoons of butter and the chopped sweet potatoes to the pot. Stir to coat everything evenly in the butter and spices.
Step 3: Reduce the heat to low. Pour in the coconut milk and 1/2 cup of water. Scatter the fresh cilantro on top. Partially cover the pot and let it simmer for 15 to 20 minutes, or until the chicken is fully cooked and tender.
Step 4: Stir in the fresh baby spinach until it wilts. Taste the curry and adjust seasoning with salt and chili flakes as needed.
Step 5: Serve the chicken curry over cooked rice, garnish with extra fresh cilantro, and enjoy with warm naan bread on the side.

Tips & Variations

Use chicken thighs for more tender, juicy meat, or breasts for a leaner dish.
Adjust the cayenne pepper to your desired spice level to keep the curry mild or add more heat.
For a richer flavor, brown the chicken a bit longer before adding the liquids.
Swap spinach for kale or Swiss chard for a different leafy green texture.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. The curry may thicken upon refrigeration; add a splash of water or coconut milk when reheating to loosen the sauce.

How to Serve

The dish is served in a rustic ceramic bowl filled with four main layers: a base layer of white rice with scattered green herbs, a thick creamy orange-yellow curry sauce covering chunks of grilled chicken and roasted vegetables like sweet potatoes with a slightly charred texture, a soft piece of flatbread resting on the side, and sprinkled bright red pomegranate seeds and green herbs for garnish on top. A golden spoon and fork rest inside the bowl partly on the rice. The bowl sits on a copper surface with star anise spices scattered around, and in the background, there is a white bowl with pomegranate seeds and fruit pieces on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry ahead of time?

Yes, this curry tastes even better the next day as the flavors continue to develop. Prepare it up to one day in advance and store it in the refrigerator until ready to reheat and serve.

What can I serve instead of rice?

If you prefer, you can serve this curry with warm naan bread alone, quinoa, or cauliflower rice for a lower-carb option. The sauce is versatile and pairs well with many sides.