Delicious Creamy Coconut Chicken and Sweet Potato Curry which can be cooked stovetop or in an Instant Pot
Today was one of those busy days, rushing around like crazy and it gets to dinner time and nothing is prepared.
That's where the instant pot comes to the rescue. Luckily I had some chicken thighs in the fridge, so combined a few ingredients and a delicious meal was ready in less than 30 mins.
If you haven't heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that's saying something. I love this thing so much, that I almost use it EVERY.SINGLE.DAY.
It seriously tops every kitchen appliance I have ever bought.
It is basically a 7in1 cooker, and it slow cooks, pressure cooks, saute's, has settings for soup, chilli, rice, porridge and even makes yoghurt (I haven't tried that yet).
Click here to read more about the instant pot on Amazon
Check out my other: Instant Pot Recipes
This Coconut Chicken and Sweet Potato curry was so easy to make - just browned some onion, garlic and ginger using the saute mode, added in some cooked sweet potato, spices, then the chicken and coconut milk and a little while later dinner was ready.
The sweet potato does something magical in this dish, ads a subtle sweetness while thickening the sauce. It tastes so good. In fact, I think it might be my new favourite curry recipe. The curry sauce was amazing, so much so I admit to ladling up that sauce with a spoon. Delicious!!
Great served with some oven roasted zucchini for some extra speed food and steamed rice. Although if you are paleo, whole30 or just want to up the speed, even more, this would be great served with my Roasted Cauliflower Rice
The meat in this Coconut Chicken and Sweet Potato curry is so tender. I recommend using thighs over chicken breasts, but if you are not keen on dark meat, a chicken breast will work fine too, you just may need to adjust the timing so that the chicken isn't overcooked.
How can I add a ⅓ Veg to this Coconut Chicken and Sweet Potato Curry?
If not serving with Roasted Cauliflower Rice, you could add some vegetables and reduce your portion of rice. Roasted zucchini pairs really well with this curry, as does roasted cauliflower. Another option is to replace the sweet potato for butternut squash.
What Kitchen Items do I need to make this Coconut Chicken and Sweet Potato Curry?
- Deep Saucepan or Instant Pot
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Microwave
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Recipe Card
Coconut Chicken and Sweet Potato Curry (Stove Top and Instant Pot)
Delicious Creamy Coconut Chicken and Sweet Potato Curry which can be cooked stove top or in an Instant Pot
Ingredients
- 700g/24.5oz Chicken Thighs (all visible fat removed)
- 1 small sweet potato (approx 350g/12.5oz)
- 1 onion, finely chopped
- 2 carrots chopped fined
- 4 cloves of garlic crushed and chopped
- 1 teaspoon of ground ginger
- 1-2 red chillies, chopped (can add more or less depending on your preferred spice level)
- 1 teaspoon of turmeric
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 240ml/1 cup of light coconut milk (canned)
- 240ml/1 cup of chicken stock
- cooking oil spray
- Fresh Chopped Coriander
- salt to season
Instructions
Stove Top:
- Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
- Set aside to cool slightly
- Spray a frying pan over medium-high heat with cooking oil spray
- Add onion, garlic, carrot and ginger and fry till softened
- Cut sweet potato in half and scoop out all flesh, add to frying pan along with all the spices
- Mix well, mashing sweet potato into all the spices as you do.
- Add the chicken thighs, red chilli, coconut milk and chicken stock
- Bring to a boil and simmer for 40 mins. (pan should slightly bubbly still so that sauce reduces and thickens as it cooks)
- Roughly Shred chicken into the sauce
- Sprinkle with freshly chopped coriander
- Taste and season with salt as needed.
- Serve with your choice of sides
Instant Pot:
- Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
- Set aside to cool slightly
- Set instant pot to saute mode
- Spray pan with cooking oil spray
- Once hot, add onion, garlic, carrot and ginger and fry till softened
- Cut sweet potato in half and scoop out all flesh, add to Instant Pot, along with all the spices
- Mix well, mashing sweet potato into all the spices as you do.
- Add chicken thighs, chilis, coconut milk and chicken stock
- Set to manual high pressure for 15 mins
- Allow a natural pressure release for 10 mins, and then release any remaining pressure.
- Shred chicken into the sauce
- Can set to saute mode and bubble for a few minutes to thicken sauce after cooking, if you prefer a thicker sauce.
- Taste and season as needed with salt.
- Sprinkle with freshly chopped coriander
- Serve with your choice of sides
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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-
TOMORAL Measuring Cups and Spoons -
ProCook Professional Anodised Non-Stick Saute Pan with Lid | 28cm | 4.2L | Induction Pan with Toughened Glass Lid and Contoured Heat-Resistant Cooltouch Handles -
Instant Pot Duo V2 7-in-1 Electric Pressure Cooker, 6 Qt, 5.5L 1000 W, Brushed Stainless Steel/Black, 220-240v, Stainless Steel Inner Pot
Nutrition Information
Yield 4 Serving Size 1 SERVINGAmount Per Serving Calories 290Total Fat 9.8gSaturated Fat 5gCholesterol 130mgSodium 607mgCarbohydrates 19.7gFiber 3.3gSugar 5.6gProtein 33.6g
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Liz says
I have made this so many times!! Just the best curry recipe - thank you!!
Shevy (Slimming Eats) says
So glad you enjoyed it. I love what the sweet potato does to the sauce.
Amy says
I'm sooooo tempted to try this but I despise sweet potatoes - is the flavor subtle enough that I won't be able to pick it out? Please say yes! 😉
Shevy (Slimming Eats) says
Hi Amy. They are not overpowering in this, so you may love it
Amber says
I might be missing something, but how many people does this serve? How much quantity of sauce per serving? I'm trying to figure out how much I could eat for 5 WW PP. thanks!
Shevy (Slimming Eats) says
servings are to the top of the recipe box. This recipe serves 4 🙂
Austin says
What type of red chilies did everyone use?
Shevy (Slimming Eats) says
I tend to use Thai Red Chili's as they are the only type I can get here, when those are not available I use dried red chilis 🙂
Erin says
I'm making this tonight! I can NOT wait! Thanks for all of your lovely recipes!
Andria says
This recipe is absolutely fabulous! Even my young kids loved it (I omitted the chili). You're my new best friend, Siobhan 🙂
Have looked at your other recipes and plan to try them all.
As a note: I calculated the WW smart points to be 7 per serving (based on recipe serving 4), although the serving size is very generous.
Shevy (Slimming Eats) says
So glad you enjoyed it, it's one of my favs too for the instant pot. The chicken thighs I used were pretty small, hence our slight difference in WW Smart Points 🙂
Ali says
I have frozen chicken thighs...would the typical "add 10 minutes" to the total time when frozen trick work?
Shevy (Slimming Eats) says
I am sure that would be fine Ali, sorry for the late reply, I am only just seeing this message.
June says
Made this last weekend it was a big hit absolutely gorgeous and so tasty. I made it in the instant pot and it was so quick and easy, my sauce was a bit thin so next time I'm making it with more sweet potato and I used chicken breasts instead of thighs so only cooked it for 14 minutes. Thanks Siobahn for this site your recipes and your inspiration!!
Shelley says
Omg .... this is scrumpy... have cooked a batch so the rest is going in the freezer ready for when I want one ... thanks again siobhan x
Shevy (Slimming Eats) says
Hi Shelley, it's definitely a popular one. I may have to make it myself this week, seeing everyons pics has made me crave it. So glad you enjoyed 🙂
Jackie Malone says
Love this: tried it this week and it was gorgeous. Kids loved it and it was very similar to the curries I previously made for them, so win win! Thank you
Shevy (Slimming Eats) says
so glad to here it was a hit with you all 🙂
Jess says
Hi, am I right in thinking you add the chicken raw rather than browning it first?
Shevy (Slimming Eats) says
yep I just add in raw 🙂
Melissa L says
This is my favorite instant pot recipe and CURRY recipe ever. I seriously could make and eat this every day. I am not one to write comments or leave reviews... but I've made this so many times I just had to. The sweet potato more than anything is for a thickening texture and it smoothes out the flavor of the curry a lot. I can't taste it at all when its done.
Shevy (Slimming Eats) says
So glad you enjoyed it, I love what the sweet potato does to the sauce too - so yummy!!
Hollie says
Hi it doesn't say at what point to add the tunic and cumin, could you please advise?
Thanks
Shevy (Slimming Eats) says
Hi Hollie - it is at step 6 🙂 of recipe
Claire says
Is this ok to freeze?
Shevy (Slimming Eats) says
Hi Claire - yes it is perfect for freezing
Laurie says
It says coconut milk - 6 syns - what are 'syns'?
Shevy (Slimming Eats) says
hi Laurie - syns are an allowance giving to foods which are not counted as free on Slimming World. Hope that helps 🙂
Terry Lewis says
I'm slow on the uptake and only just invested in an instant pot!
This is the first recipe I've attempted and it didn't disappoint. Very tasty, will definitely be making this again. Thank you for the recipe.
Ben says
Instead of precooking the sweet potato, can you throw it in to cook with everything else? Or will it not thicken up right?
Shevy (Slimming Eats) says
Hi Ben, yes the sweet potato needs to be cooked first for this. 🙂
Janell says
Can I double the recipe? Will the cook time be the same?
Shevy (Slimming Eats) says
Hi yes it is fine to double the recipe, cooking time will be the same
Sam Chipperfield says
Amazing curry and so simple to make! Another delicious recipe, thanks Siobhan xxx
Sandra Webster says
I think I may of found my new favourite curry.
Laura Quinn says
Lovely recipe, I substituted quorn pieces in place of the chicken and it still worked well
Natalie says
Cooked this for the first time, me and my other half just loved it . Would definitely cook again . Lush ! Thank you !
Orla says
Hi, this sounds up my street! Wandering if you could do it in a slow cooker rather than an instant pot?
Shevy (Slimming Eats) says
Hi Orla, I am sure it would work well in the slow cooker. I recommend cooking it for about 6 hours on low or 4 hours on high.
Bea says
Hi 🙂
Im trying to do an SP week - could I substitute the sweet potato for butternut squash?
Kind Regards
Shevy (Slimming Eats) says
Yes you sure can
Kate says
This recipe is gorgeous, always have a batch ready in freezer , tastes so yummy
Linda says
Hi this curry sounds just yummy.........can l use cooked chicken breast in this dish?.......
Shevy (Slimming Eats) says
Hi Linda you certainly can. I just prefer chicken thigh meat, as it’s generally more tender.
Elizabeth says
Hi!! I already have cooked chicken, what would my setting be in my instant pot?
Shevy (Slimming Eats) says
Hi Elizabeth I would do 10 mins with a quick release, but don't add in the chicken at that point, just stir it in at the end once cooked.
Dorota says
Hello! Could I substitute pork instead of chicken? Is so, how long would I cook it in the Instant Pot (boneless pork cops cut into 1inch pieces).
Shevy (Slimming Eats) says
Hi Dorota, I am not sure pork would work as well in this, it could end up a bit dry.
Rachel says
Trying tonight. Changed it up a bit as added pepper and courgette as didn’t have carrot. Also normal white potato as didn’t have sweet so we will see! How could I thicken it up if the pepper courgette make it watery?
Thanks
Shevy (Slimming Eats) says
Hi Rachel, you can just add a little more sweet potato and it should be fine.
Becky says
Could you do this in a slow cooker? Looks and sounds amazing and I def need to be trying it out very soon.
Shevy (Slimming Eats) says
I haven’t tested but I don’t see why it would work.
Katie says
Hi this looks lush
Just wondering where the courgette comes in as it’s shown in the photo?
Shevy (Slimming Eats) says
Hi Katie, courgettes are not part of the recipe, I just added those under the curry for some additional speed foods.
Amanda says
This is so yummy! We had company today and I made this, with added fine green beans. Served it with basmati rice. Everyone loved it Thank you, Siobhan xx
Patte says
You said it serves 4, but how much is a serving is it a cup, what exactly is considered a serving
Posting how much per serving would be helpful on recipes.
Shevy (Slimming Eats) says
You just need to divide the entire recipe into 4 and that is one serving. :).
Vicky says
I don’t have a microwave for the sweet potato could I steam it in the pressure cooker and how would I do it?
Shevy (Slimming Eats) says
yes you can steam it until soft 🙂
Alyssa says
FINALLY! A make-at-home curry that hits the spot when we can't go out.
This was so tasty and turned out beautifully on the first try. It will definitely become a regular favorite in our house!
Shevy (Slimming Eats) says
so glad you enjoyed it - thanks for commenting 🙂
Sophie53 says
Loved this recipe! Added some finely diced celery with the carrots and onions, then some fine green beans before setting to simmer, to up the speed content. Absolutely fabulous! We have loved every recipe we’ve tried from your website and they work first time. Thanks Shevy, you’re a very talented lady!
Sarah Gillies says
Oh my goodness you must try this, it is absolutely brilliant, best curry and so easy to make. Thank you For sharing this recipe. My husband says it’s the best homemade curry he has tasted, and I agree.
Shevy (Slimming Eats) says
Thanks Sarah, glad you enjoyed it
Maria Brown says
I am fairly new to Slimming World and am so thankful to have come across your site. You are my go to for inspiration and recipes now. I find your recipes are so inventive and tasty and much better than what I find on the SW site. Loved this recipe and it was a big hit with my husband and son too. Salt and pepper chicken, crack chicken and Asian spicy beef have also been big hits in our house. With this sort of food you do not feel like you are dieting in any way. You also introduced me to pressure cooking and air frying which has revolutionised my cooking! Thank you Siobhan - I hope you are making a good living out of this as you really deserve to. You are such a great recipe creator. I am a good cook but not very inventive so this has really livened up my repertoire!! Regards from Eastbourne,, UK
Jane says
Just made this. I looks and smells delicious
Jen says
Could you use tinned pumpkin purée, as I haven’t got sweet potatoes
Siobhan (Slimming Eats) says
I haven't tried it like that, it should be okay, it's something you'd have to test yourself.
Denise says
Made this for dinner tonight and it’s delicious!
Tanya Landry says
This truly is the best, easiest recipe ever. I've made it probably a dozen times, each time a little different. I use a full container of broth and add veggies to bulk it up. My new fav is cauliflower and mushrooms 🙂
Carrie says
Absolutely loved this recipe! I follow a paleo diet and this fit perfectly. Thanks so much for sharing!