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bowl of curry with a gold spoon

Sweet Potato Coconut Chicken Curry


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 15 minutes
  • Yield: 6 1x
  • Category: Main dish
  • Method: Slow cooker
  • Cuisine: Asian
  • Diet: Gluten Free

Description

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. 


Ingredients

  • 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

Instructions

  1. 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.
  2. Set the temperature to low for 7-9 hours or high for 6-7 hours. 
  3. Stir and serve hot. 

Notes

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.

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