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Coconut Chicken and Sweet Potato Curry (Instant Pot and Stove Top)

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Delicious Creamy Coconut Chicken and Sweet Potato Curry which can be cooked stovetop or in an Instant Pot

Coconut Chicken and Sweet Potato Curry in skillet with wooden spoon

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

close up of Coconut Chicken and Sweet Potato Curry in skillet with wooden spoon

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!!

Coconut Chicken and Sweet Potato Curry in skillet with wooden spoon and tea towel on dark wooden board

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 1/3 speed foods 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.

spoon in a bowl of Coconut Chicken and Sweet Potato Curry with rice

What Kitchen Items do I need to make this Coconut Chicken and Sweet Potato Curry?

close up of spoon in a bowl of Coconut Chicken and Sweet Potato Curry with rice

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Coconut Chicken and Sweet Potato Curry (Stove Top and Instant Pot)

Prep

Cook

Total

Yield 4 servings

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 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
  • 240ml/1 cup of light coconut milk - 8 syns
  • 240ml/1 cup  of chicken stock
  • cooking oil spray
  • Fresh Chopped Coriander

Instructions

Stove Top:

  1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
  2. Set aside to cool slightly
  3. Spray a frying pan over a medium-high heat with cooking oil spray
  4. Add onion, garlic, carrot and ginger and fry till softened
  5. Cut sweet potato in half and scoop out all flesh, add to frying pan along with all the spices
  6. Mix well,  mashing sweet potato into all the spices as you do. 
  7. Add the chicken thighs, red chilli, coconut milk and chicken stock
  8. Bring to a boil and simmer for 40 mins.
  9. Roughly Shred chicken into the sauce
  10. Sprinkle with fresh chopped coriander
  11. Serve with your choice of sides

Instant Pot:

  1. Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
  2. Set aside to cool slightly
  3. Set instant pot to saute mode
  4. Spray pan with cooking oil spray
  5. Once hot, Add onion, garlic, carrot and ginger and fry till softened
  6. Cut sweet potato in half and scoop out all flesh, add to Instant Pot, along with all the spices
  7. Mix well,  mashing sweet potato into all the spices as you do. 
  8. Add chicken thighs, chilis, coconut milk and chicken stock
  9. Set to manual high pressure for 15 mins
  10. Allow a natural pressure release for 10 mins, and then release any remaining pressure. 
  11. Shred chicken into the sauce
  12. Sprinkle with freshly chopped coriander
  13. Serve with your choice of sides

Notes

This recipe is gluten free, dairy free, paleo, Whole30, Slimming World and Weight Watchers friendly

  • Extra Easy - 2 syns per serving
  • WW Smart Points - 6
  • Paleo/Whole30 - serve with cauliflower rice

*suitable for freezing

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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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Courses Main

Cuisine Thai

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 290

% Daily Value

Total Fat 9.8 g

15%

Saturated Fat 5 g

25%

Cholesterol 130 mg

43%

Sodium 607 mg

25%

Total Carbohydrates 19.7 g

7%

Dietary Fiber 3.3 g

13%

Sugars 5.6 g

Protein 33.6 g

67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  3. Amy

    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! 😉

  5. Amber

    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!

  9. Shevy (Slimming Eats)

    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 🙂

  10. Andria

    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.

  11. Shevy (Slimming Eats)

    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 🙂

  12. Ali

    I have frozen chicken thighs…would the typical “add 10 minutes” to the total time when frozen trick work?

  13. Shevy (Slimming Eats)

    I am sure that would be fine Ali, sorry for the late reply, I am only just seeing this message.

  14. June

    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!!

  15. Shelley

    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

  16. Jackie Malone

    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

  18. Shevy (Slimming Eats)

    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 🙂

  21. Melissa L

    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.

  22. Shevy (Slimming Eats)

    So glad you enjoyed it, I love what the sweet potato does to the sauce too – so yummy!!

  23. Hollie

    Hi it doesn’t say at what point to add the tunic and cumin, could you please advise?
    Thanks

  28. Terry Lewis

    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.

  29. Shevy (Slimming Eats)

    hi Laurie – syns are an allowance giving to foods which are not counted as free on Slimming World. Hope that helps 🙂

  30. Ben

    Instead of precooking the sweet potato, can you throw it in to cook with everything else? Or will it not thicken up right?

  37. Natalie

    Cooked this for the first time, me and my other half just loved it . Would definitely cook again . Lush ! Thank you !

  39. Shevy (Slimming Eats)

    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.

  40. Bea

    Hi 🙂

    Im trying to do an SP week – could I substitute the sweet potato for butternut squash?
    Kind Regards

  44. Shevy (Slimming Eats)

    Hi Linda you certainly can. I just prefer chicken thigh meat, as it’s generally more tender.

  46. Shevy (Slimming Eats)

    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.

  47. Dorota

    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).

  49. Rachel

    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

  51. Becky

    Could you do this in a slow cooker? Looks and sounds amazing and I def need to be trying it out very soon.

  54. Shevy (Slimming Eats)

    Hi Katie, courgettes are not part of the recipe, I just added those under the curry for some additional speed foods.

  55. Amanda

    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

  56. Patte

    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.

  58. Vicky

    I don’t have a microwave for the sweet potato could I steam it in the pressure cooker and how would I do it?

  60. Alyssa

    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!

  62. Sophie53

    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!

  63. Sarah Gillies

    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.

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