12 Chicken And Sweet Potato Curry Recipes For A Spicy Twist

January 22, 2025January 22, 2025 Yummy

If you’re looking to spice up your dinner routine, these 12 chicken and sweet potato curry recipes are your ticket to a flavorful meal. Packed with bold spices and wholesome ingredients, these dishes promise to bring a delightful kick to your table, making weeknight dinners anything but ordinary. Let’s get cooking!

Mango-Habanero Chicken and Sweet Potato Curry

Get ready to spice up your dinner with this Mango-Habanero Chicken and Sweet Potato Curry. This dish blends the sweetness of ripe mango with the heat of habanero peppers, creating a flavor explosion that will tantalize your taste buds. The tender chicken and hearty sweet potatoes soak up the delicious curry sauce, making each bite a delightful experience.

This recipe is simple enough for a weeknight meal, yet impressive enough for guests. In just about 30 minutes, you can whip up a warming bowl of curry that’s sure to become a family favorite. Serve it over rice to soak up all that flavorful sauce!

Ingredients

1 lb chicken breast, diced
2 medium sweet potatoes, peeled and cubed
1 ripe mango, diced
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 habanero pepper, finely chopped (adjust to taste)
1 can coconut milk (14 oz)
2 tablespoons red curry paste
1 tablespoon olive oil
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
Add the diced chicken to the pot and cook until browned.
Stir in sweet potatoes, coconut milk, red curry paste, and habanero pepper. Bring to a simmer.
Cook for about 15 minutes, or until sweet potatoes are tender and chicken is cooked through.
Fold in the diced mango and let it heat through for a couple of minutes. Season with salt and pepper to taste.
Garnish with fresh cilantro before serving. Enjoy over rice!

Red Curry Chicken with Roasted Sweet Potatoes

A delicious red curry chicken dish with roasted sweet potatoes garnished with fresh herbs.

This Red Curry Chicken with Roasted Sweet Potatoes is a delightful blend of flavors that brings a spicy twist to dinner. The fragrant red curry sauce perfectly complements tender chicken and the sweetness of roasted sweet potatoes, creating a dish that is both comforting and exciting. Plus, it’s quick and easy to whip up, making it perfect for busy weeknights.

With a balance of heat and sweetness, this recipe is sure to impress your taste buds. The rich and creamy coconut milk adds a luscious texture, while the fresh herbs and lime juice brighten up the dish. Gather your ingredients and get ready for a feast!

Ingredients

1 lb chicken breast, cut into bite-sized pieces
2 cups sweet potatoes, peeled and diced
1 can (14 oz) coconut milk
3 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 lime, juiced
Fresh basil and cilantro for garnish

Instructions

Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of vegetable oil and spread them on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
In a large skillet, heat the remaining oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.
Stir in the red curry paste and cook for another minute until fragrant. Pour in the coconut milk, fish sauce, and brown sugar, then bring to a simmer.
Once the sweet potatoes are done, add them to the skillet and stir to combine. Let everything simmer together for an additional 5 minutes.
Finish by squeezing in lime juice and garnishing with fresh basil and cilantro before serving. Enjoy your delicious red curry chicken with roasted sweet potatoes!

Spicy Thai Sweet Potato and Chicken Stew

This Spicy Thai Sweet Potato and Chicken Stew is a delightful fusion of flavors that brings warmth and spice to your dinner table. The tender chicken, paired with sweet potatoes, creates a comforting dish that’s both hearty and healthy. Infused with Thai spices and coconut milk, this stew has a rich, creamy texture and a vibrant flavor profile that’ll keep you coming back for more.

Plus, it’s super simple to make! In just a little over an hour, you can whip up a meal that’s perfect for a cozy night in or for impressing guests. Serve it with a side of rice to soak up all that delicious sauce, and you’ve got a winning dish!

Ingredients

1 lb chicken breast, diced
2 cups sweet potatoes, peeled and cubed
1 can (14 oz) coconut milk
2 cups chicken broth
1 onion, chopped
3 garlic cloves, minced
1 tablespoon red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 cup green beans, trimmed
Fresh cilantro, for garnish
Lime wedges, for serving

Instructions

Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes. Stir in minced garlic and red curry paste, cooking for an additional minute.
Add diced chicken to the pot and cook until no longer pink, about 5-7 minutes. Then, mix in the sweet potatoes, bell pepper, and green beans.
Pour in the coconut milk and chicken broth. Stir in fish sauce and brown sugar, bringing the mixture to a gentle boil.
Reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
Serve hot, garnished with fresh cilantro and lime wedges on the side.

Jamaican Jerk Chicken and Sweet Potato Curry

This Jamaican Jerk Chicken and Sweet Potato Curry is a delightful fusion that brings bold, spicy flavors to your dinner table. The jerk seasoning adds a fiery kick to the tender chicken, while the sweet potatoes balance it out with their natural sweetness. It’s a simple recipe that combines comfort food with a spicy twist, making it perfect for any night of the week.

With just a few ingredients and straightforward steps, you can whip up this savory dish in no time. It’s great for meal prep or a cozy family dinner, and it pairs wonderfully with rice to soak up the delicious curry sauce. Let’s get cooking!

Ingredients

4 chicken thighs, skinless and boneless
2 tablespoons Jamaican jerk seasoning
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 inch fresh ginger, grated
2 cups sweet potatoes, peeled and cubed
1 can coconut milk (400ml)
1 tablespoon soy sauce
1 teaspoon brown sugar
Salt and pepper to taste
Cilantro for garnish

Instructions

Marinate the Chicken: In a bowl, toss the chicken thighs with the jerk seasoning. Let it marinate for at least 30 minutes, or overnight in the fridge for more flavor.
Cook the Chicken: Heat oil in a large pot over medium heat. Add the marinated chicken and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
Sauté Aromatics: In the same pot, add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, about 3-4 minutes.
Add Sweet Potatoes and Liquid: Stir in the sweet potatoes, coconut milk, soy sauce, and brown sugar. Return the chicken to the pot and bring to a simmer.
Simmer: Cover the pot and let it simmer for about 20-25 minutes until the chicken is cooked through and the sweet potatoes are tender. Season with salt and pepper to taste.
Serve: Garnish the curry with fresh cilantro. Serve hot over rice or with crusty bread for a complete meal.

Coconut Curry Chicken with Sweet Potatoes

Coconut curry chicken with sweet potatoes is a delightful dish that balances rich flavors with a hint of sweetness. The creamy coconut milk melds beautifully with fragrant spices, creating a warm and inviting meal. This recipe is not only delicious but also simple to prepare, making it perfect for a weeknight dinner or special occasion.

As the chicken cooks, it becomes tender and flavorful, while the sweet potatoes add a hearty texture. It’s a comforting option that will have everyone coming back for seconds. Enjoy this dish with rice or naan for a complete experience.

Ingredients

1 lb chicken breast, diced
2 cups sweet potatoes, peeled and cubed
1 can (14 oz) coconut milk
1 tablespoon curry powder
1 teaspoon turmeric
2 cloves garlic, minced
1 onion, chopped
1 tablespoon olive oil
Salt and pepper to taste
Cilantro for garnish

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté until translucent.
Stir in garlic, curry powder, and turmeric; cook for another minute until fragrant.
Add diced chicken to the pot, seasoning with salt and pepper. Cook until the chicken is browned.
Mix in sweet potatoes and coconut milk, bringing the mixture to a gentle simmer.
Cover and let cook for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
Serve hot, garnished with fresh cilantro.

Lentil and Chicken Sweet Potato Curry

This Lentil and Chicken Sweet Potato Curry is a delightful fusion of flavors that brings warmth and comfort to any meal. It’s a simple dish that combines tender chicken, hearty lentils, and sweet potatoes, all simmered in a rich, spiced coconut curry sauce. The combination of spices creates a fragrant aroma that will have everyone gathering around the table.

Not only is this recipe easy to make, but it’s also packed with nutrients, making it a perfect weeknight dinner. The sweetness of the potatoes balances the spices beautifully, resulting in a dish that is both satisfying and wholesome. Serve it with rice or crusty bread for a complete meal!

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup lentils, rinsed
2 medium sweet potatoes, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1-inch piece of ginger, grated
1 can (14 oz) coconut milk
2 cups chicken broth
2 tablespoons curry powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large pot, heat a tablespoon of oil over medium heat. Add the onions and sauté until soft.
Stir in the garlic, ginger, curry powder, and cumin, cooking for another minute until fragrant.
Add the chicken pieces and cook until browned on all sides.
Next, add the diced sweet potatoes and lentils to the pot, followed by the coconut milk and chicken broth. Stir well.
Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils and sweet potatoes are tender. Season with salt and pepper.
Serve hot, garnished with fresh cilantro. Enjoy your delicious Lentil and Chicken Sweet Potato Curry!

Green Curry Chicken with Sweet Potato Noodles

This Green Curry Chicken with Sweet Potato Noodles brings a deliciously spicy twist to your dinner table. The creamy coconut milk blends perfectly with vibrant green curry paste, creating a rich and fragrant sauce that beautifully coats tender chicken and sweet potato noodles. It’s a delightful balance of warmth and freshness, with the sweet notes of the potatoes complementing the savory chicken.

The best part? This recipe is quick and easy to make, allowing you to whip up a satisfying meal in no time. Whether you’re a seasoned cook or just getting started, this dish will impress your taste buds without overwhelming your kitchen skills. Let’s get cooking!

Ingredients

2 chicken breasts, diced
2 cups sweet potato noodles
1 cup coconut milk
2 tablespoons green curry paste
1 tablespoon olive oil
1 bell pepper, sliced
1 cup broccoli florets
1 tablespoon soy sauce
Fresh cilantro for garnish
Juice of 1 lime

Instructions

In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Stir in the green curry paste and cook for another 2 minutes until fragrant.
Add the coconut milk, soy sauce, bell pepper, and broccoli. Bring to a simmer and let it cook for about 5 minutes until the vegetables are tender.
Meanwhile, prepare the sweet potato noodles according to package instructions.
Combine the sweet potato noodles with the curry mixture, tossing to coat them well. Squeeze lime juice over the top and garnish with fresh cilantro before serving.

Spicy Coconut Milk Chicken and Sweet Potato Bake

A delicious chicken and sweet potato curry bake with vibrant colors

This Spicy Coconut Milk Chicken and Sweet Potato Bake is a delightful dish combining tender chicken with creamy coconut milk and sweet potatoes. The flavors blend together beautifully to create a warm and comforting meal that’s both hearty and a bit spicy.

It’s simple to make, making it perfect for weeknight dinners or special occasions. Just pop it in the oven and let the aromas fill your kitchen while it bakes. You’ll love the balance of succulent chicken and sweet potatoes, all wrapped up in a fragrant coconut sauce.

Ingredients

4 chicken drumsticks
2 medium sweet potatoes, peeled and cubed
1 can (400 ml) coconut milk
2 tablespoons red curry paste
1 tablespoon olive oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix coconut milk, red curry paste, garlic, ginger, salt, and pepper.
Add the chicken drumsticks and sweet potato cubes to the bowl, ensuring everything is well coated.
Transfer the mixture to a baking dish and drizzle with olive oil.
Bake for 40-45 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Garnish with fresh cilantro before serving.

Butter Chicken with Sweet Potato Cubes

This Butter Chicken with Sweet Potato Cubes is a delightful twist on a classic dish. The creamy, spiced sauce pairs perfectly with tender chicken and sweet potato, creating a comforting meal that hits all the right notes. It’s not only flavorful but also simple to prepare, making it a great option for a weeknight dinner.

The combination of rich spices and the natural sweetness of the potatoes elevates this curry, adding depth and warmth to each bite. Perfect for serving with naan or rice, this dish is sure to please everyone at the table.

Ingredients

1 pound boneless chicken, cut into cubes
2 medium sweet potatoes, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 can (14 oz) coconut milk
2 tablespoons butter
2 tablespoons tomato paste
1 tablespoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

In a large skillet, melt butter over medium heat. Add chopped onions, garlic, and ginger, sautéing until onions are translucent.
Add the chicken cubes to the skillet, cooking until browned on all sides.
Stir in the sweet potatoes, tomato paste, garam masala, cumin, and turmeric. Mix well to coat all ingredients.
Pour in the coconut milk, stirring to combine. Bring to a simmer, cover, and cook for about 20 minutes or until the chicken is cooked through and sweet potatoes are tender.
Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

Tikka Masala Chicken with Sweet Potato Mash

Tikka masala chicken served on a bed of sweet potato mash, garnished with cilantro.

This Tikka Masala Chicken with Sweet Potato Mash is a delightful dish that combines the rich, spiced flavors of classic Indian tikka masala with a creamy, comforting sweet potato mash. The chicken is marinated in a blend of yogurt and spices, then cooked until tender and coated in a luscious tomato-based sauce. Meanwhile, the sweet potato mash brings a touch of sweetness and a vibrant color to the plate. It’s a dish that’s simple to prepare, making it ideal for a casual weeknight dinner or a special occasion.

The spiciness of the tikka masala is perfectly balanced by the creamy texture of the sweet potato, creating a harmonious flavor experience. This recipe not only satisfies your taste buds but also provides a nutritious twist to a traditional curry. It’s a great way to enjoy Chicken and Sweet Potato Curry Recipes with a kick of flavor!

Ingredients

1 pound boneless, skinless chicken thighs
1 cup plain yogurt
2 tablespoons tikka masala spice blend
1 tablespoon vegetable oil
1 cup diced tomatoes (canned or fresh)
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
2 large sweet potatoes
1/4 cup milk
Salt and pepper to taste
Fresh cilantro for garnish

Instructions

Marinate the Chicken: In a bowl, mix yogurt and tikka masala spice. Add chicken and marinate for at least 30 minutes or overnight for best results.
Cook the Chicken: Heat oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until fragrant. Add the marinated chicken and cook for about 7-10 minutes until browned. Stir in diced tomatoes and simmer for 15 minutes.
Prepare the Sweet Potato Mash: Peel and chop sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and mash with milk, salt, and pepper until creamy.
Serve: Plate the sweet potato mash and spoon the tikka masala chicken over the top. Garnish with fresh cilantro before serving.