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This hearty and super flavorful Sweet Potato Coconut Chicken Curry can be made in a slow-cooker or on the stovetop. Gluten-free, dairy-free, and Whole30. This is a great pantry staples recipe. There are no beans in this recipe, so it is appropriate for paleo diets.
In this time of chaos, I’m working to create even more recipes for you, especially ones that have a lot of pantry ingredients. Many of my recipes are legume-free and grain-free for my fellow friends with autoimmune disease. I don’t personally follow a strict AIP diet, but I do find that I feel better when I limit beans and certain grains.
So, for this recipe, I used just chicken, coconut milk, bell pepper, onion, and spices. If you don’t have chicken on hand, you can substitute a can of chickpeas or black beans. And, instead of a red bell pepper, you could use a can of diced tomatoes.
Feel free to get creative with this recipe!
How to Make Coconut Curry
Curries are so great for a nourishing, comforting meal that is so full of flavor. And, since coconut is a natural antimicrobial ingredient, this curry is even more perfect for these current times.
I made this dish in a slow cooker, but I’ve also included how to make it on the stovetop.
Also, as far as the spices go, you can also get creative. Curry powder is nice to include, but you can always substitute ground turmeric if you like. I didn’t include cinnamon, but that would be great too. The bottom line is that a curry should include both spicy and warming spices, but you can use whatever you like or have on hand.
Prep all of your ingredients, including peeling and chopping your sweet potatoes.
Combine all of the ingredients into your crockpot, give them a stir, and set the time (low for 7-9 hours or high for 6-7 hours).
Once the cooking time is up, stir and enjoy hot! You can refrigerate or freeze any leftovers.
Can I use light coconut milk for this recipe?
Yes, you can, but the flavor will not be a rich.
Other Easy & Healthy Crockpot Recipes You Might Like
- Crockpot Chicken Thighs with Green Chilis
- Crockpot Coconut Chicken Stew
- Easy Crockpot Chicken and Cabbage
- Round-up of Best Whole30 Crockpot Chicken recipes
Or, see my entire index of healthy slow cooker recipes.
Here’s my printable recipe with nutrition information:Print
This hearty and super flavorful Sweet Potato Coconut Chicken Curry can be made in a slow-cooker or on the stovetop. Gluten-free, dairy-free, and Whole30.
- 1 pound peeled and cubed sweet potatoes
- 1 can coconut milk
- 1 red bell pepper, chopped
- 1 onion, chopped
- 1.25-pounds chicken thighs or chicken cutlets, chopped into 1-inch pieces
- ¼ teaspoon curry powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried ginger
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- Combine the sweet potatoes, coconut milk, red bell pepper, onion, chicken, curry powder, thyme, ginger, salt, and pepper in the base of a medium to large-sized slow cooker.
- Set the temperature to low for 7-9 hours or high for 6-7 hours.
- Stir and serve hot.
Stovetop directions: Combine the ingredients in a large stockpot. Bring to a boil and then reduce the heat to a simmer. Cover the pot and cook for 30-35 minutes, or until the sweet potatoes are cooked through. Serve hot.