Coconut Chicken and Sweet Potato Curry – a dish you just have to make.
Today was one of those busy days, rushing around like crazy and it get’s 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
The 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 taste so good. Infact I think it might be my new favorite 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, chicken breast will work fine too, you just may need to adjust the timing so that the chicken isn’t overcooked.
Extra Easy - 1.5 syns per serving
WW Smart Points - 5
- 8 Chicken Thighs (all visible fat removed)
- 1 small sweet potato (approx 250g/9oz)
- 1 onion, finely chopped
- 2 carrots chopped fined
- 4 cloves of garlic crushed and chopped
- 1 tsp of ground ginger
- 1-2 red chilli, chopped
- 1 tsp of turmeric
- 2 tsps of cumin
- 2 tsps of coriander
- 200ml/7fl oz of light coconut milk - 6 syns
- 200ml/7fl oz of chicken stock
- Spray oil
- Fresh Chopped Coriander
- 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 spray oil
- 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, roughly mashing sweet potato.
- Add chicken thighs, chilis, coconut milk and chicken stock
- Set to poultry (high pressure 15 mins)
- Then allow a natural pressure release
- Shred chicken slightly into sauce
- Sprinkle with fresh chopped coriander
- Serve with choice of sides
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I have made this so many times!! Just the best curry recipe – thank you!!
So glad you enjoyed it. I love what the sweet potato does to the sauce.
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! 😉
Hi Amy. They are not overpowering in this, so you may love it
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!
servings are to the top of the recipe box. This recipe serves 4 🙂
What type of red chilies did everyone use?
I’m making this tonight! I can NOT wait! Thanks for all of your lovely recipes!
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 🙂
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.
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 🙂
I have frozen chicken thighs…would the typical “add 10 minutes” to the total time when frozen trick work?
I am sure that would be fine Ali, sorry for the late reply, I am only just seeing this message.
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!!
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
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
so glad to here it was a hit with you all 🙂
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 🙂
Hi, am I right in thinking you add the chicken raw rather than browning it first?
yep I just add in raw 🙂
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.
So glad you enjoyed it, I love what the sweet potato does to the sauce too – so yummy!!
Hi it doesn’t say at what point to add the tunic and cumin, could you please advise?
Thanks
Hi Hollie – it is at step 6 🙂 of recipe
Is this ok to freeze?
Hi Claire – yes it is perfect for freezing