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 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.
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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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
- Spray oil
- Fresh Chopped Coriander
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 a 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.
- Roughly Shred chicken into the sauce
- Sprinkle with fresh chopped coriander
- 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 spray oil
- 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 poultry (high pressure 15 mins)
- Then allow a natural pressure release
- Shred chicken into the sauce
- Sprinkle with freshly chopped coriander
- 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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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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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
It says coconut milk – 6 syns – what are ‘syns’?
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.
hi Laurie – syns are an allowance giving to foods which are not counted as free on Slimming World. Hope that helps 🙂
Instead of precooking the sweet potato, can you throw it in to cook with everything else? Or will it not thicken up right?
Hi Ben, yes the sweet potato needs to be cooked first for this. 🙂
Can I double the recipe? Will the cook time be the same?
Hi yes it is fine to double the recipe, cooking time will be the same
Amazing curry and so simple to make! Another delicious recipe, thanks Siobhan xxx
I think I may of found my new favourite curry.
Lovely recipe, I substituted quorn pieces in place of the chicken and it still worked well
Cooked this for the first time, me and my other half just loved it . Would definitely cook again . Lush ! Thank you !
Hi, this sounds up my street! Wandering if you could do it in a slow cooker rather than an instant pot?
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.
Hi 🙂
Im trying to do an SP week – could I substitute the sweet potato for butternut squash?
Kind Regards
Yes you sure can
This recipe is gorgeous, always have a batch ready in freezer , tastes so yummy
Hi this curry sounds just yummy………can l use cooked chicken breast in this dish?…….
Hi Linda you certainly can. I just prefer chicken thigh meat, as it’s generally more tender.
Hi!! I already have cooked chicken, what would my setting be in my instant pot?
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.
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).
Hi Dorota, I am not sure pork would work as well in this, it could end up a bit dry.
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
Hi Rachel, you can just add a little more sweet potato and it should be fine.
Could you do this in a slow cooker? Looks and sounds amazing and I def need to be trying it out very soon.
I haven’t tested but I don’t see why it would work.
Hi this looks lush
Just wondering where the courgette comes in as it’s shown in the photo?
Hi Katie, courgettes are not part of the recipe, I just added those under the curry for some additional speed foods.