Chicken Sweet Potato Curry
A healthy gluten-free and dairy-free chicken curry meal and is packed with flavor
Have I got a good one for you today or what? Here is a healthy curry that is both gluten and dairy free. This Chicken Sweet Potato Curry is a big bowl of savory comfort food that is full of Indian spices. I make a big batch of this homemade curry and keep it in the refrigerator for a quick lunch. It reheats beautifully!
There are so many people who are dealing with health issues and have adopted both gluten and dairy free lifestyles. I try to eat this way 80% of the time so incorporating healthy dinners is super important to our family routine.
This Chicken Potato Curry is even Paleo diet friendly – which focuses on whole foods that have been around for centuries. I promised you in the very beginning that I wouldn’t give you any bland recipes so I am keeping my promise with this one. You are bound to love it!
This Red Chicken Curry is full of many good-for-you ingredients and keeps your belly full and happy. Kids love this too because even though it is full in flavor, it has a perfect amount of mild spice. This recipe used a red curry paste, which can be found in the Asian section of the grocery store. You can also use green or yellow curry paste.
If you want to switch out the sweet potatoes, throw in some yukon gold potatoes and make a chicken potato curry. It would taste amazing as well!
What are the nutritional benefits of the ingredients in Chicken Sweet Potato Curry:
- Coconut Oil – healthy fat source
- Onion – balances blood sugar levels + immunity fighter
- Turmeric – has incredible anti-inflammatory benefits
- Sweet Potatoes – Vitamin A powerhouse and is better for you than its cousin, the white potato
- Chicken Breasts – a healthy lean protein
- Garlic – boosts the immune system
- Ginger – helps the digestive system
- Red Chilies – inflammation fighter
- Coconut Milk – a dairy-free alternative that is rich in vitamins and minerals
- 1 Tablespoon Coconut Oil can substitute canola oil
- 1 Onion diced
- 1 teaspoon Turmeric
- 1 1/2 lbs. Chicken Breast diced
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 2 Sweet Potatoes peeled and diced
- 3/4 cup Water
- 1 teaspoon Chili Garlic Sauce if you like spice, add 2 teaspoons
- 1 teaspoon Ginger
- 1 Tablespoon Red Curry Paste
- 1 - 13.5- ounce can Coconut Milk
- Cilantro
- Peanuts
- Lime
- In a large saucepan, heat oil over medium heat. Add onion and saute for 1 minute. Add chicken, turmeric, salt, and pepper and cook until chicken is no longer pink about 8 minutes.
- Add sweet potatoes and saute for several minutes. Add water, cover, and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness.
- Add chili garlic sauce, ginger, red curry paste, and stir. Pour in coconut milk. Check for seasonings and add more salt and pepper, if needed.
- Ladle into bowls and top with cilantro, peanuts, and fresh lime, if so desired.
- Serve it alone or on top of basmati rice.
Pin on Pinterest:
I can’t wait to hear how your family loves this healthy dish so reach out and let me know. I always love to hear from you!
Happy Cooking!
This is delicious! We love Indian, so I knew I had to try it. I’ll be making this one again and again! Thanks, Melissa.
Thank you as always for your amazing support, Alicia! It’s one of my kid’s favorite dishes so I hope your kids love it too!
I’m here to rave about this recipe too! This is nearly always what I look for in a 5-star recipe – maximum flavour derived from minimum effort – and the effort for this recipe is practically nonexistent. I skillet-toasted some sesame seeds and sprinkled these over the chicken pieces before serving. Steamed rice and oven-roasted brussels sprouts were the yummy others. One thing I might do next time though, if I have a bit more time, is to brown the chicken pieces first – just to get a bit more attractive colour.
Hi! I’m a college student, I’m only cooking for one. Usually, I just make an entire recipe and save the leftovers. I love curry, and I’m wondering how this dish keeps for leftovers. I’m worried that the flavors might disappear if I refrigerate it for too long. Can you advise? Also, I think I might add some chickpeas to this! What’s your opinion on that? Thank you! 🙂
Hi Annie! I love that you are a college student and you are wanting to cook. That is so awesome! The beauty of this recipe is that you can put it in your refrigerator and it makes excellent leftovers. There are certain recipes that get even better with time and this one falls into that category. I make this all of the time when I am trying to eat healthy and reheat a single serving just for me. Adding chickpeas is a fantastic idea! You are going to up your fiber content, making you full and satisfied long. Great idea! Have a great day and thanks for your comment. 🙂
Hi, my name is Bernadette and i live in Sunny Malta.I tried your recipe and it was delicious.Although iam not particularly fond of Indian food,i thought i try this and loved it and so did my family.
Thanks Annie.
This dish was in a single word AMAZING!! Family of five, one gluten-free, Everyone loved this dish. Easy to make. Will be adding this to our regular rotation! Thank you
Hi Lara! Thank you so much for taking the time to comment. It always make my day! I am glad to hear your family loves it too. My kids devour it and I’m always happy because it’s such a nutritious dinner. Have a great night and thanks for stopping by! – Melissa
Is chili garlic sauce available already prepared, and is it possible (since it’s only 1 tsp) to substitute with items that might already be in my pantry? Also should the ginger be fresh or dried?
Hi Susan! That is a great question! It is usually found in a jar in the Asian section of the supermarket. It’s mainly red chilies, garlic, and vinegar and salt. If you would like to substitute it, you could add 1/4 teaspoon of red chili flakes (more if you like some heat) and garlic. Good luck and let me know how it turns out!
Thanks so much for replying. How about the ginger? Dried ginger or grated ginger root?
I’ve used both in this recipe depending on what I had on hand. I love the vibrant flavor of fresh ginger so I will use that as much as I can. If you are using ground ginger, use only 1/4 teaspoon. Hope that helps!
Absolutely 5 stars. I made with ingredients exactly as listed. I did brown the chicken first, and I did use my crock pot, reducing the sauce on the stove as the last step. Really easy, and really delicious. Thanks for sharing!
This makes my day! So glad you loved it. We are big fans of it as well. – Melissa
This was a great recipe! Easy, healthy and very tasty. I didn’t think that the sweet potatoes would soften before I overcooked the chicken, but it seemed to work fine. I added a little bit of cumin too and used light coconut milk, and it still came out great. Thanks for sharing this.
Hi Abby! Thank you for your nice comment. It is surprising how quickly they cook and that’s why I add the water to be able to steam them quickly without drying out the chicken. Great idea on the light coconut milk which cuts out a lot of the calories so it’s even healthier. Thank you for taking the time to reach out. 🙂
I saw you mentioned garlic, but I don’t see it in the list of ingredients. Do you include it when you prepare this dish?
Great point, Beth! I use Chili Garlic Sauce in this recipe which is made up of red chilies, garlic and vinegar. If you would like extra garlic to reap the health benefits, add 1/2 – 1 teaspoon. Thank you for reaching out!
We’ve made this twice now, once with sweet potatoes, once with little organic red potatoes, and it tastes exactly like the mussaman curry I order from the local Thai place except that it doesn’t cost $15 or charge me extra for brown rice. The turmeric in this recipe turns the red chili paste into a yellow curry; it’s amazing. And nothing pairs with yellow curry like potatoes. The sauce isn’t sweet. The older Thai recipes I used to make in the 90s and 2000s had palm sugar added to them, both red and green curry pastes, but this recipe does not. It is a far, far more authentic flavor such as one would get from take-out, but I cannot emphasize enough how much healthier this recipe is than any take-out. Plus you can control the amount of salt. Very important. This recipe is helping us reach our goal of eating out or getting take-out only once a month for the sake of the budget.
This seriously makes my day! Thank you so much for taking the time to comment. I am so glad that you loved it as much as we do! So many times after I eat take out, I don’t feel very good but when I make it at home and control the ingredients going into it, I feel so much better. This always makes me feel fantastic and you are right….save money in the process. Have a great day! 🙂 – Melissa
My wife and I love this recipe, but I am a recipe tinkerer. So I substituted shrimp for chicken, I made a simple stock with the shrimp shells by sautéing the shells in a splash of olive oil and a pinch of a salt until they pink up then adding water and simmering for 15 minuets then strained off. I substituted the water with the shrimp stock. Shrimp goes in at the very end and simmer until cooked through. Absolutely delicious.