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Creamy Coconut Curry Chicken with Roasted Sweet Potatoes – A Weeknight Winner!

Let’s be honest, weeknights can be chaotic. You want something delicious, satisfying, and – crucially – doesn’t take all evening to make. This Creamy Coconut Curry Chicken with Roasted Sweet Potatoes is exactly that. It’s a flavor explosion in your mouth – the sweetness of the roasted sweet potatoes perfectly balances the creamy coconut curry, and the tender chicken is infused with aromatic spices. This recipe is incredibly adaptable – feel free to add in some chopped veggies like broccoli or spinach for extra nutrients. It’s a weeknight winner you’ll be making again and again! Plus, it’s surprisingly healthy, packed with flavor, and ready in less than an hour. Seriously, you won’t believe how easy this is!

Prep Time 20 mins
Cook Time 30 mins
Rest Time 10 mins
Total Time 1 hr
Cooking Method: , ,
Cuisine: ,
Courses:
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 4
Best Season: Suitable throughout the year
Dietary: Dairy-Free, High-Protein, Keto & Low-Carb
Description

This vibrant and aromatic Creamy Coconut Curry Chicken with Roasted Sweet Potatoes is a delightful fusion of sweet and savory. Tender chunks of chicken are simmered in a luscious coconut curry sauce, punctuated by the natural sweetness of roasted golden sweet potatoes. The dish is garnished with fresh cilantro and a sprinkle of chili flakes for a touch of heat, creating a truly memorable and comforting meal.

Ingredients
  • 500 grams 500 Chicken Breast, cut into 1-inch cubes
  • 2 Large Sweet Potatoes, peeled and cubed (approximately 400g)
  • 1 Large Onion, chopped (approximately 150g)
  • 2 Cloves Garlic, minced (approximately 8g)
  • 1 Red Bell Pepper, chopped (approximately 150g)
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Curry Powder
  • 1 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Ground Ginger
  • 1/4 Teaspoon Chili Flakes (adjust to taste)
  • 400 ml Full-Fat Coconut Milk
  • 100 ml Chicken Broth
  • 1 Lime (juiced)
  • Fresh Cilantro, chopped (for garnish)
  • Salt and Pepper to taste
Instructions
  1. 1
    Roast the Sweet Potatoes: Preheat your oven to 375°F (190°C). Toss the cubed sweet potatoes with 1 tablespoon of coconut oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
  2. 2
    Sauté the Aromatics: While the sweet potatoes are roasting, heat the remaining 1 tablespoon of coconut oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until softened. Add the minced garlic and red bell pepper and cook for another 2-3 minutes, until fragrant.
  3. 3
    Bloom the Spices: Add the curry powder, turmeric powder, ground ginger, and chili flakes to the skillet. Cook for 1 minute, stirring constantly, until fragrant. This “blooming” process releases the flavors of the spices.
  4. 4
    Add the Chicken: Add the cubed chicken to the skillet and cook for 5-7 minutes, or until browned on all sides.
  5. 5
    Simmer in Coconut Milk: Pour in the full-fat coconut milk and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and tender.
  6. 6
    Combine and Finish: Once the chicken is cooked, stir in the roasted sweet potatoes. Heat through for 2-3 minutes.
  7. 7
    Season and Serve: Stir in the lime juice. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro and serve hot.
Keywords: Creamy Coconut Curry, Chicken Curry, Sweet Potatoes, Coconut Milk, Easy Dinner, Weeknight Meal, Indian Inspired, Healthy Dinner, Chicken Recipe, Vegetarian Option
Read it online: https://tastybites.love/recipe/creamy-coconut-curry-chicken-with-roasted-sweet-potatoes-a-weeknight-winner/
Olivia
Food and Lifestyle Blogger

Hi! I'm Olivia.
"Bringing Flavor to Your Table" is my motto, and I believe that every meal should be a celebration of taste and creativity.