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Chicken Sweet Potato Curry (Easy Gluten Free Recipe)

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Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

This delicious high protein chicken sweet potato curry is the TOP ABBEY’S KITCHEN RECIPE for a reason and a favourite gluten free one pot meal. Cozy, full of flavour, and the perfect meal for the winter.

White bowl with chicken sweet potato curry served on quinoa on a wooden cutting board.

I have a total soft spot for curry. When I first moved back to Toronto after high school, my family found an amazing Indian restaurant near by that became a family staple. The butter chicken was irresistible, the daal was so comforting and the naan bread just filled you with warmth. So naturally, I wanted to create my own version to enjoy at home!

I was on a mission to create my own high protein chicken sweet potato curry with all the aromatic flavour we know and love in a good curry recipe. To top it all off, this recipe is gluten friendly and can be made in only one pot make it super easy to whip up and clean up!

Table of contents

Why This Recipe Works

This is a healthy high protein chicken curry that is also gluten-free! It also only requires ONE POT! Seriously, when you’re a busy girl who loves to cook but hates to clean, one pot meals are KEY. I also love this recipe because it’s

  • Dairy-free! We use coconut milk instead of cream
  • Paleo-friendly
  • Quick and easy to make! This dish comes together in around 30 minutes and only requires one pot to make.
  • Sweet, smoky, spicy, and creamy, making it a household favourite!

Key Ingredients

Overhead view of ingredients for making chicken sweet potato curry.

Skinless Boneless Chicken Thighs – They are way more flavourful and tender for a curry than chicken breasts in my opinion.

Tomato Passata – Basically like tomato puree, this will be the base of your curry. You can find it in the same aisle as tomato sauce at the store.

Lite Coconut Milk – Blended with the tomatoes, it yields a really nice tangy creamy sauce.

Spices – The point of any curry is that you need a lot of spices. This one has garlic, ginger, cumin, curry, coriander, and cayenne pepper.

Cauliflower, Sweet Potatoes and Chard – My personal veggies of choice for this, but you can easily swap in carrots, broccoli, regular potatoes or kale.

Edamame – I like the extra protein but you can totally use baby frozen peas.

Garnish – We like to use pistachios, golden raisins, and cilantro as the garnish.

How To Make This Recipe

Step by step instructional photos showing chicken thighs being seared.

Step 1: Preheat a large nonstick skillet over medium high heat and add in one teaspoon of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until the chicken is golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.

Step 2: Return the pan to medium heat and add in the additional teaspoon of oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in the garlic, ginger, curry, coriander, cumin, cayenne, salt and pepper to taste, and stir until fragrant, about 30 seconds, careful not to burn it.

Step 3: Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.

Step by step instructional photos showig chicken added back into a pan alongside cauliflower, chard stems, and coconut milk before adding in the chard leaves and frozen edamame.

Step 4: Nestle in the chicken thighs into the pan then add the cauliflower, rainbow chard stems and then pour in the coconut milk. Season with salt and pepper. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked to an internal temperature of 165-175F or 73-80C, about 5-7 minutes.

Step 5: Remove the lid and stir in the frozen edamame and rainbow swiss chard leaves. Taste, and season with salt and pepper, if desired.

Step 6: Cover the pan with the lid again, until everything wilts down. Lay on a bed of quinoa, and garnish with golden raisins, crushed pistachios and coriander.

Expert Tips

Double check that the spices you purchase are gluten-free if you are making this for someone on a gluten-free diet. While the ingredients themselves are naturally gluten-free, sometimes spices can be tricky as it might be processed in a facility that uses gluten or the brand have added a little but of flour to them later to prevent caking.

If you want to thicken the chicken sweet potato curry to be thicker and you’re in a rush, you can add a dollop of tomato paste.

If your curry tastes bitter, add a bit of sugar to the recipe to balance the flavour. You can also throw in a bit of lemon juice or zest if you like things to be on the tangier side.

While I like to stick to the more traditional spices for this curry, you can also add a few teaspoons of turmeric for its anti-inflammatory properties or some cinnamon for some lovely added flavour.

My vegetables of choice are cauliflower, sweet potatoes, rainbow swiss chard and edamame. However, you can easily substitute in whatever you have on hand.

Recipe FAQs

Can I freeze this?

You can! Because we use coconut milk, this freezes beautifully. Make sure you seal the chicken sweet potato curry tightly in an airtight container or freezer ziploc before freezing and it can last for up to three months.

Can I make this vegetarian or vegan?

You can! You can swap the chicken out for chick’n or tofu. You can also use chickpeas if you’d like!

How long do leftovers last? Can I make this for meal prep?

This chicken sweet potato curry can last for up to four days in the fridge if you store it correctly. Like with the freezer, be sure to use an airtight container.

How do I make this chicken sweet potato curry spicier?

If you want it to be spicier, add additional cayenne pepper or use a spicy curry powder.

Want can I serve this chicken sweet potato curry with?

I serve this with quinoa but you can also serve this with rice, brown rice, cauliflower rice, or whatever grain you’d like!

Can I make this curry kid friendly or good for my toddler?

I would recommend holding back on adding the cayenne if you’re serving this to little ones who are picky. But it does have some natural sweetness so I know a lot of families who LOVE it.

Is this recipe paleo friendly and low carb?

Yes! It is Paleo-friendly and high in protein. You can also cut back on the carbs by serving this on cauliflower rice only.

Chicken sweet potato curry in a bowl with a spoon inside with cilantro, pistachio, and golden raisins on top.

More Recipes You May Like

Do you want more delicious curry recipes? Try these fan favourites!

What are your favourite ingredients for throwing into curry? Leave me a comment below, I would love to hear about some of your go-to additions!

Chicken Sweet Potato Curry (Healthy & Paleo friendly)

This delicious paleo chicken curry with cauliflower and sweet potatoes is one of my favourite gluten free one pot meals.
4.7 from 29 votes
Print Pin Rate
CourseDinner
CuisineThai
DietGluten Free
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4
Calories520kcal
AuthorAbbey Sharp

Ingredients

  • 1 tbsp extra virgin olive oil plus 2 tsp divided
  • 8 boneless skinless chicken thighs (fat trimmed)
  • Pinch each of salt and pepper
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 4 tsp ginger grated
  • 3 tbsp curry powder
  • 1 tbsp cumin
  • 1 tbsp dried coriander
  • 1/4 tsp sea salt
  • 1/4 tsp cayenne
  • 1 bottle 680 mL tomato passata sauce/tomato puree
  • 1 medium sweet potato peeled and diced into 1/3-inch cubes
  • 1 can of lite coconut milk 400 ml can
  • 1 medium head cauliflower cut into small florets (about 6-8 cups)
  • 1 head rainbow chard ribs removed and cut into 3/4 inch (2 cm pieces and leaves thinly sliced into ribbons)
  • 1/2 cup frozen shelled edamame optional
  • Sea salt and cayenne pepper to taste
  • 1/4 cup pistachios (crushed, if desired as garnish)
  • 1/4 cup golden raisins if desired as garnish
  • Cilantro if desired as garnish
  • Quinoa optional (for serving)

Instructions

  • Preheat a large nonstick skillet over medium high heat and add in one teaspoon of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.
  • Return the pan to medium heat and add in the additional teaspoon of oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in the garlic, ginger, curry, coriander, cumin, cayenne, salt and pepper to taste, and stir until fragrant, about 30 seconds.
  • Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
  • Then nestle in the chicken thighs. Add the cauliflower, rainbow chard stems and then pour in the coconut milk. Season with salt and pepper. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked to an internal temperature of 165- 175 F, about 5-7 minutes.
  • Remove the lid and stir in the frozen edamame and rainbow swiss chard leaves. Taste, and season with salt and pepper, if desired. Cover the pan with the lid again, until everything wilts down.
  • Lay on a bed of quinoa, and garnish with golden raisins, crushed pistachios and coriander.

Notes

Double check that the spices you purchase are gluten-free if you are making this for someone on a gluten-free diet. While the ingredients themselves are naturally gluten-free, sometimes spices can be tricky as it might be processed in a facility that uses gluten or the brand have added a little but of flour to them later to prevent caking.
If you want to thicken the chicken sweet potato curry to be thicker and you’re in a rush, you can add a dollop of tomato paste.

Nutrition

Calories520kcalCarbohydrates38gProtein53gFat19gSaturated Fat4gCholesterol215mgSodium457mgPotassium1622mgFiber9gSugar13gVitamin A8983IUVitamin C82mgCalcium153mgIron7mg
Mention @AbbeysKitchen or tag #abbeyskitchen if you try and share this recipe!

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About Abbey Sharp

Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.

Abbey Sharp smiling.

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Reader Interactions

82 Comments

  2. Joanne says

    5 stars
    I made this last night for dinner. It was excellent! I added more spinach because I love spinach. Thank you for such a great recipe. I was wondering if you had the nutritional information break down such as calories per serving.

    reply to this comment
4.73 from 29 votes (5 ratings without comment)

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