Posted on October 19, 2017
This wonderfully aromatic, flavourful and healthy Indian chicken curry can be made in just 35 minutes, curry in a hurry has never tasted this good or been this EASY!! The chicken is tender and succulent, and the curry is rich, saucy, and perfectly spicy with a hint of creamy coconut milk.
This chicken curry is a game changer.
In fact, The Best Super Quick Chicken Curry with Sweet Potatoes is SO simple, it’s a life changer!
I love a really good Indian chicken curry. Who doesn’t? But who has the time to make a curry that has to sit for hours and hours cooking away until the meat is tender and all the flavours come through just right? I’d like to, and sometimes I do make dishes that need to cook away all day, but there are days when I just don’t have the time.
You might also like my Sweet & Sour Cape Malay Chicken Curry, my Baked Chicken Barley Kale Stew, my Chicken Pasta With Herby Avocado Pesto Sauce, my Avocado-Wild Rice Nectarine Chicken Salad, my Healthy Homemade Celery Carrot Chicken Soup, my One Pot Coconut Mustard Chicken Skillet with Quinoa and my Smashed Chickpea Avocado Chicken Salad.
I stumbled across this little chicken curry combo one evening back in Zimbabwe when we had no power, (A common problem in Zim) I was starving, there was chicken in the fridge and sweet potatoes in the veggie rack…And I had two cooking options – gas ring on top of gas canister or, nothing.
I went with the gas ring, threw everything into a big pot and was amazed at the results.
35 minutes later I knew I had discovered something that I would be making for years and years to come. It’s so quick and easy to prepare – you will have the tastiest, most satisfying, healthiest chicken curry on your table and ready to go in no time at all.
That’s a win WIN in my books!
You can use ordinary potatoes for this curry if you’d like, but the sweet potatoes give it something extra. They seem to soak up all the flavours of the sauce and taste even more scrumptious than they already are. I leave the skins on for extra fibre, and a little colour.
As good as this curry is immediately after making it, and believe me it doesn’t disappoint! The Best Super Quick Chicken Curry With Sweet Potatoes settles down and is even more flavoursome the next day.
If you’re looking for something you can make ahead of time and keep overnight, this chicken curry with incredible Indian flavours is a great option!
How to make The Best Super Quick Chicken Curry With Sweet Potatoes?
- Fry the onions, garlic and curry powder
- Throw in the chicken and stir fry for a few minutes
- Pour in the can of diced tomato and half the coconut milk
- Then add the sweet potato and a dash of water and simmer for 30 minutes
- Stir in the rest of the coconut milk, season and serve with rice
Is that easy or is that EASY?!!
I love being able to make meals the day before if I have friends coming over for dinner, it takes the pressure off, and if you know the dish is EVEN BETTER the next day, it seems like an easy decision.
This recipe doubles up easily, just double or triple all ingredients for more servings. Keep an eye on the liquid ratios and be sure to keep them the same so as not to end up with a curry that is too liquid or too dry.
If you make The Best Super Quick Chicken Curry With Sweet Potatoes, let me know what you think!
A wonderfully aromatic, flavourful, healthy and perfectly spiced Indian chicken curry that is quick and easy to prepare. Just 35 minutes and this curry is ready to serve with your favourite rice!
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 3 cloves garlic minced
- 3 tsp curry powder heaped, medium hot
- 4 chicken breasts cut into cubes
- 4 baby sweet potatoes or 2 large sweet potatoes skins on, diced into small cubes
- 400 g can diced tomato
- 330 g can coconut milk (2 cups)
- salt and ground black pepper to taste
In a large saucepan, heat the olive oil on a medium heat and fry the onion for 2 minutes, then add the garlic and fry until the onions are clear and the garlic is fragrant, about 1 minute.
Add the curry powder and cook for 30 seconds, stirring constantly.
Add the chicken and fry for about 2 minutes, stirring often, then pour in the can of diced tomato and half the coconut milk.
Now add the sweet potatoes and about 1/8 cup water and cook on a low heat, uncovered and just simmering, until the sauce is thick and the chicken is cooked through. About 20 mins. Check on it occasionally and top up with a little hot water if it is looking too thick.
Once the chicken is cooked, stir in the rest of the coconut milk. The curry should be thick and saucy, cook it down a bit if it’s too thin. Season with salt and pepper to taste.
Serve with your choice of rice.
This chicken curry only gets better! So making it the day before, storing it in the refrigerator overnight and gently heating it up on the stovetop is ideal.
But it's still absolutely delicious when it's just made!