CategoriesDinner Lunch

Chicken and Sweet Potato Curry (GF, DF, Paleo)

I love chicken, I love sweet potato and I love curry! This recipe is the perfect combination and is really tasty! It’s an easy curry using basic spices that everyone should have in their pantry. It’s made healthier with added sweet potato and is delicious served with cauliflower rice for a low carb, high-nutrient, paleo dish. Cooked in one pot or pan, there are fewer dishes to wash as well. Check your ingredients are gluten-free. 

Serves 4


  • 4 free range/ organic chicken thighs, cut into cubes
  • 3 sweet potatoes, cubed
  • 2 medium onions, chopped
  • ½ tablespoon paprika
  • 1 teaspoon sea salt
  • 4 cloves of garlic, chopped
  • 1 inch knob ginger, finely grated
  • 1 x 400ml can organic coconut milk
  • 2 ½ tablespoons curry powder
  • 2 tablespoons olive oil or coconut oil
  • ½ teaspoon sea salt, or more to taste
  • Coriander leaves (optional)


  1. In a glass bowl, add chicken cubes, paprika and one teaspoon of sea salt. Mix well. Leave to marinate, for twenty minutes, if you have time.
  2. In a large pot or frypan, sauté onions, garlic and ginger in oil until translucent. Add in chicken and cook until lightly cooked. Remove to a bowl, leaving excess oil in the pot.
  3. On low heat, add curry powder and stir in until blended. Add coconut milk and stir. Continue heating and stir every now and again.
  4. Add the chicken, onion and garlic back to the pot with the coconut milk and curry. Add the sweet potatoes and mix it all together.
  5. Bring to a boil and then reduce heat to medium-low and cover. The juices will come out of the chicken making more liquid.
  6. Cook for about 30 minutes, stirring occasionally to prevent burning on the bottom, until the chicken and sweet potato is cooked. Stir in the half a teaspoon of sea salt and some coriander leaves if desired.
  7. Serve with cauliflower rice. Enjoy!
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