Chicken and Sweet Potato Curry Recipe

Name: Chicken and Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts; 2 teaspoons mustard seeds; 1 teaspoon cumin seed; 2 teaspoons garam masala; 2 tablespoons olive oil or 2 tablespoons coconut oil; 2 large sweet potatoes; 3 garlic cloves, thinly sliced; 3 teaspoons mustard seeds; 2 teaspoons cumin seeds; 1 tablespoon garam masala; ¼ teaspoon cayenne pepper; 1 teaspoon ginger; 2 teaspoons curry powder; 1 (4 ounce) jar red curry paste or 2 tablespoons red curry paste; 3 tablespoons tomato paste; 1 cinnamon stick; 4 cups heavy cream or 4 cups milk; salt and pepper

Servings: persons

4 boneless skinless chicken breasts
2 teaspoons mustard seeds
1 teaspoon cumin seed
2 teaspoons garam masala
2 tablespoons olive oil or 2 tablespoons coconut oil
2 large sweet potatoes
3 garlic cloves, thinly sliced
3 teaspoons mustard seeds
2 teaspoons cumin seeds
1 tablespoon garam masala
¼ teaspoon cayenne pepper
1 teaspoon ginger
2 teaspoons curry powder
1 (4 ounce) jar red curry paste or 2 tablespoons red curry paste
3 tablespoons tomato paste
1 cinnamon stick
4 cups heavy cream or 4 cups milk
salt and pepper

1
Set your broiler to high.
2
Combine mustard seeds, cumin seeds, and garam masala in a small bowl.
3
On a foil covered cookie sheet, coat both sides of the four chicken breasts with the spice mixture.
4
Put the chicken in the oven to broil for 15 minutes on each side.
5
For the sauce, heat the oil in a large pan or dutch oven.
6
Peel and cube 2 large sweet potatoes and let them cook in the oil for about ten minutes or until the cubes are partly browned on the outside and soft on the inside.
7
After they have reached the desired color and softness, add sliced garlic, mustard seeds, cumin seeds, garam masala, cayenne pepper and ginger.
8
Cook the spices with the potatoes until they are fragrant and roasted, about 3-5 minutes.
9
Add curry powder, curry paste, tomato paste, and the cinnamon stick.
10
Stir the mixture together for about 2 minutes, or until fully combined, then add the heavy cream or milk.
11
Stir together and let simmer for 10 minutes.
12
When the chicken is done, slice or cube it and add it to the sauce.
13
Season with salt and pepper to taste.
14
Serve with rice or flatbread.
15
Or both!

1289

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, 2 teaspoons mustard seeds, 1 teaspoon cumin seed, 2 teaspoons garam masala, and more.

Yes, Chicken and Sweet Potato Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Sweet Potato Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions