One-Pot Coconut Chicken Curry with Sweet Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting one-pot chicken curry simmered in creamy coconut milk with tender sweet potatoes and aromatic spices. This indian-inspired chicken (gluten free) ready in about 50 minutes pairs chicken thighs, boneless and skinless, coconut oil, yellow onion 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 rice, quinoa, or a quick salad. 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.

★ 4.4 (9 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 4-5 minutes until softened and translucent.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1.5 lbs cut chicken thighs and cook for 6-7 minutes, stirring occasionally, until chicken is lightly browned but not fully cooked.
  4. Step 4: Mix in 2 tbsp curry powder and 1 tsp ground turmeric, stirring for 1 minute to toast the spices.
  5. Step 5: Pour in 1 cup canned diced tomatoes, 1 can (13.5 oz) coconut milk, and 1 cup chicken broth, scraping any browned bits off the pot bottom.
  6. Step 6: Add 2 peeled and cubed medium sweet potatoes (about 2 cups) and 1 tsp salt. Bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender and chicken is cooked through.
  7. Step 7: Remove lid, increase heat to medium-high, and simmer uncovered for 5 minutes until sauce thickens slightly.
  8. Step 8: Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges for squeezing.

Frequently asked questions

How long does One-Pot Coconut Chicken Curry with Sweet Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 One-Pot Coconut Chicken Curry with 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 coconut oil from drying out.

Can I substitute ingredients in One-Pot Coconut Chicken Curry with 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 One-Pot Coconut Chicken Curry with 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.

Is One-Pot Coconut Chicken Curry with Sweet Potatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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