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An easy Indian-inspired chicken curry made with yellow curry powder, garam masala, cayenne and chili flakes. Add chunks of sweet potatoes and fresh spinach, then simmer in a creamy spiced coconut sauce. Spoon the curry over steamed basmati rice and add warm naan. It’s so delicious! And, leftovers are even better the next day!
Some of my favorite dinners happen after a full day of recipe testing—when I just cook with what’s on hand and what sounds good. Recently my oldest brother mentioned he was craving Indian curry, and with the chilly fall evenings, a creamy curry sounded perfect.
I kept this one really simple: just curry powder and garam masala (such a good combo), plus coconut milk for that classic, creamy sauce. It comes together in under 30 minutes, and everyone loved it. A cozy, weeknight win for fall and winter!
These are the details
Ingredients
- chicken breast or thighs – I used boneless, skinless
- yellow curry powder
- garam masala
- cayenne pepper
- chili flakes
- salted butter
- yellow onions
- sweet potatoes
- coconut milk
- baby spinach – fresh or frozen works too
- cilantro
For Serving
- steamed basmati rice
- warm naan
- chili flakes
Kitchen Tools
This is pretty straightforward. I make my curry in a high-sided braiser or Dutch oven. You need a good knife to chop, plus a cutting board. That’s pretty much it.
Steps
Step 1: Season the chicken
If your chicken pieces are small, leave them whole (they’ll naturally break up as they cook). Or cube them if you prefer.
Add the chicken to a large braiser or Dutch oven. Sprinkle over the curry powder, garam masala, cayenne, chili flakes, and a generous pinch of salt. Add half the butter and the onions; toss to coat.
Step 2: Start cooking
Set the pot over medium-high heat. Let the butter melt and begin to brown around the chicken; cook until the onions are soft and the spices are fragrant, 3–5 minutes, stirring occasionally.
Step 3: Add sweet potatoes & coconut milk
Stir in the remaining butter and sweet potatoes. Then toss for 1–2 minutes to coat.
Pour in the coconut milk and 1 cup water (or broth). Mix in the cilantro, then simmer the chicken until it is cooked throughout and the potatoes are tender, about 15-20 minutes. The time will depend on the size of your chicken. Taste and adjust salt and heat.
Step 4: Finish the curry
Stir in the spinach and cook just until wilted, 1–2 minutes. If the sauce is thicker than you’d like, splash in a little extra water; if it’s thin, simmer a few more minutes.
Step 5: Serve
Spoon the curry over steamed basmati rice and ladle extra sauce on top. Finish with more cilantro (and lime, if you like). Warm naan on the side is perfect.
Leftovers
Like chili, curry is even better the next day as the flavors meld. Store airtight in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
Looking for other Indian inspired dinners? Here are my favorites:
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this 30 Minute Indian Chicken Sweet Potato Curry, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Indian Chicken Sweet Potato Curry
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Servings: 6
Calories Per Serving: 599 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. In a large Dutch oven or Braiser, toss the chicken with the curry powder, garam masala, cayenne, and season with salt and chili flakes. Add the onions and 3 tablespoons of butter. Set the pot over high heat. Melt the butter and cook until the butter begins to brown around the chicken and you are smelling those spices. 2. To the pot, add 3 tablespoons of butter and the sweet potatoes. Toss them around in the butter, mixing everything. 3. Reduce the heat to low. Add the coconut milk and 1/2 cup of water. Add the cilantro to the top. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. Stir in the spinach. Season to taste with salt and chili flakes.4. Serve the chicken and sauce over rice. Top with fresh cilantro. We love this with a warm piece of naan.
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