Coconut Curry Chicken and Sweet Potatoes (GF)

Chef Emma remembers rainy afternoons slowing down with a pot of creamy curry on the stove—aromatic, warming, and packed with bold flavors. This coconut curry chicken and sweet potatoes recipe layers velvety coconut milk, tender chicken, and sweet potatoes in a rich gluten-free sauce.

Perfect for busy families and cozy meals, it’s a comforting one-pot dinner that’s as nourishing as it is flavorful—ideal for weeknights and holiday meal preps.

Coconut Curry Chicken and Sweet Potatoes (GF)

Comforting, creamy coconut curry with chicken and sweet potatoes—aromatic, rich, naturally gluten-free, and perfect for cozy family dinners.

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Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb boneless skinless chicken breasts or thighs cut into chunks
• – 2 large sweet potatoes peeled and cubed
• – 1 tablespoon coconut oil or olive oil
• – 1 medium yellow onion diced
• – 2 garlic cloves minced
• – 1 tablespoon grated ginger
• – 2 tablespoons curry powder or 2 tablespoons curry paste
• – 1 teaspoon ground turmeric
• – 1 14-oz can coconut milk (full-fat)
• – 1 cup chicken broth gluten-free
• – 1 tablespoon tomato paste
• – Salt and pepper to taste
• – Optional: 2 cups baby spinach
• – Fresh cilantro and lime wedges for garnish

Equipment

• Large pot or Dutch oven, spatula, cutting board, knife

Method

 

1. In a large pot, heat coconut oil over medium heat. Sauté onion, garlic, and ginger for 2-3 minutes.
2. Add chicken and cook until lightly browned, 4-5 minutes.
3. Stir in curry powder/paste, turmeric, and tomato paste. Cook 1 minute until fragrant.
4. Add sweet potatoes, coconut milk, and chicken broth. Season with salt and pepper.
5. Simmer covered 15-18 minutes, until potatoes are tender and chicken cooked through.
6. Stir in baby spinach until wilted, if using. Adjust seasoning. Serve hot, garnished with cilantro and lime wedges.

Notes

For slow cooker, add all ingredients except spinach, cook on low 5 hours. Use coconut milk for dairy-free version.

Calories: 390 per serving

Nutrition Facts

Tips and Variations

• Make it vegetarian by subbing chickpeas for chicken.
• Add spinach or peas for extra greens and nutrition.
• Swap curry paste for powder to adjust heat.
• Freeze leftovers for up to 2 months for meal prep.

For more recipes: famillyrecipes.com
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