Mild Chicken Curry with Coconut Milk and Sweet Potatoes
A gentle curry featuring tender chicken and sweet potatoes simmered in creamy coconut milk, perfect for introducing kids to flavorful but mild spices. This indian-inspired chicken ready in about 45 minutes pairs (13.5 oz) coconut milk, small, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, cut into 1-inch pieces boneless chicken thighs
- 1 large, peeled and diced into 1-inch cubes sweet potato
- 1 can (13.5 oz) coconut milk
- 1 small, finely chopped onion
- 2, minced garlic cloves
- 1 tbsp mild curry powder
- 2 tbsp vegetable oil
- 1 cup chicken broth
- 1 tsp salt
- 2 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped small onion and 2 minced garlic cloves, sautéing for 3-4 minutes until soft and fragrant.
- Step 2: Stir in 1 tbsp mild curry powder and cook for 1 minute to release the aroma. Add 1 lb cut boneless chicken thighs and cook for 5-6 minutes until the pieces are lightly browned on all sides.
- Step 3: Add 1 large diced sweet potato, 1 can (13.5 oz) coconut milk, and 1 cup chicken broth. Stir well, bring to a gentle simmer, cover, and cook for 20 minutes until the chicken is cooked through and sweet potatoes are tender.
- Step 4: Season with 1 tsp salt, stir gently, and sprinkle 2 tbsp chopped fresh cilantro on top before serving warm over rice or with naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mild Chicken Curry with Coconut Milk and Sweet Potatoes take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mild Chicken Curry with Coconut Milk and Sweet Potatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Mild Chicken Curry with Coconut Milk and Sweet Potatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mild Chicken Curry with Coconut Milk and Sweet Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mild Chicken Curry with Coconut Milk and Sweet Potatoes?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
