My recipe-creating process these days goes something like this: I start with traditional dishes, make them Healthified with upgraded ingredients, then simplify them down to the essentials. Here is what I now know to be true: recipes do not need to be complicated to be delicious. My food philosophy has fully shifted into a less-is-more approach.
This sweet potato chicken curry is a perfect example. I took a recipe that originally called for about 13 ingredients and pared it down to just 9, or 8 if you skip the garnish, which I did. As I served it for dinner one night, I found myself wondering, is this curry too simple? Will my husband like it? When it comes to getting back to basics with my own meals, I am easy to please. It is satisfying my family’s preferences that can trip me up. But after the first bite, my husband looked up and said, “Please add this curry to the weekly dinner rotation. It is so delicious.” Mission accomplished.
Why You’ll Love This Sweet Potato Chicken Curry
- One-pot, minimal prep, and weeknight friendly
- Naturally dairy-free and gluten-free
- Gentle cooking method that supports digestion
- Cozy, flavorful spices without overwhelming heat
- Easy to customize with rice or cauliflower rice
About the Ingredients
- Chicken (breasts or thighs): Thighs add richness, while breasts keep it lighter. Both work beautifully here (I used thighs).
- Sweet potato: Adds natural sweetness, fiber, and slow-burning carbohydrates that feel grounding rather than heavy.
- Coconut milk: Creates a creamy curry base without dairy; full-fat works best for texture.
- Curry powder + garam masala: Warm, aromatic spices that bring depth without needing long simmer times.
- Broth: Keeps the cooking process easier to digest without the oil and aligned with water-based cooking.
How to Make Sweet Potato Chicken Curry
- In a large pot or Dutch oven, add the broth and bring to a gentle simmer.
- Add the chicken pieces, curry powder, garam masala, and a pinch of sea salt. Stir to coat the chicken in spices.
- Add the chopped sweet potato and coconut milk. Stir gently to combine.
- Cover and simmer on low for about 20–25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.
- Taste and adjust salt as needed.
- Serve warm over cooked white rice or cauliflower rice and garnish with cilantro or green onion.
Healthified Notes
- This recipe uses a broth-based, oil-free cooking method, which I’ve found much easier on digestion.
- White rice is often better tolerated than brown rice during gut-healing phases, but cauliflower rice works if you prefer lower carbs.
- Leftovers keep well for 2–3 days and the flavors deepen beautifully overnight.
- If coconut milk is too rich for you, try half coconut milk and half broth.
Simple Sweet Potato Chicken Curry
Equipment
- Large pot or Dutch Oven
Ingredients
- ½ cup chicken or vegetable broth for cooking
- 1 pound boneless skinless chicken breasts or thighs cut into 2-inch pieces
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- Sea salt to taste
- 1 medium sweet potato chopped (equals about 2 cups)
- 1 13.5-oz can of coconut milk
- Cilantro or green onion for garnish
- Cooked white rice or cauliflower rice for serving
Instructions
- In a large pot or Dutch oven over medium high heat, add the broth and bring to a gentle simmer.
- Add the chicken pieces, curry powder, garam masala, and a pinch of sea salt. Stir to coat the chicken in spices. Cook about 5 to 7 minutes until chicken is browned on all sides and spices are fragrant, stirring occasionally.
- Add the chopped sweet potato and coconut milk. Stir gently to combine. Bring to a boil, then reduce heat to a simmer, cover, and cook for about 20–25 minutes, or until the chicken is cooked through and the sweet potatoes are fork-tender.
- Taste and adjust seasonings as needed.
- Serve warm over cooked white rice or cauliflower rice and garnish with cilantro or green onion.
I hope this recipe inspires you to see how flavorful and fulfilling water-based cooking can be! If you make it, tag me on Instagram @healthified and share how it turned out! And if you liked this recipe, you will love the 50+ other recipes in my e-book: Water-Based Cooking.
