One-Pot Curried Chicken with Sweet Potatoes and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting and vibrant curry where tender chicken simmers with sweet potatoes and fresh spinach, infused with warm spices in a creamy sauce. This indian-inspired chicken (gluten free, dairy free) ready in about 45 minutes pairs boneless skinless chicken thighs, sweet potatoes, fresh spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 medium (about 12 oz), peeled and diced into 1-inch cubes sweet potatoes
• 4 cups fresh spinach leaves
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 cup chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium heat. Add 1 medium finely chopped yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, toasting the spices for 30 seconds until fragrant.
4. Step 4: Add 1 lb boneless skinless chicken thighs cut into 1.5-inch pieces, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 5-6 minutes, stirring occasionally, until chicken is lightly browned.
5. Step 5: Mix in 14 oz canned diced tomatoes with juices and 1 cup chicken broth, scraping up any browned bits from the pan.
6. Step 6: Add 2 medium diced sweet potatoes (about 12 oz) and bring to a simmer. Cover and cook for 15 minutes until sweet potatoes are tender.
7. Step 7: Stir in 1 cup coconut milk and 4 cups fresh spinach leaves, cooking uncovered for 3-4 minutes until spinach wilts and sauce thickens slightly.
8. Step 8: Taste and adjust seasoning, then garnish with 1/4 cup chopped fresh cilantro before serving.