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!