Coconut Chicken and Sweet Potato Curry (Stove Top and Instant Pot) (2024)

Nov 3, 2016 · 71 Comments

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, achicken 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 Saucepanor 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)

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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:

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 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. (pan should slightly bubbly still so that sauce reduces and thickens as it cooks)
9. Roughly Shred chicken into thesauce
10. Sprinkle with freshly chopped coriander
11. Taste and season with salt as needed.
12. 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. Can set to saute mode and bubble for a few minutes to thicken sauce after cooking, if you prefer a thicker sauce.
13. Taste and season as needed with salt.
14. Sprinkle with freshly chopped coriander
15. Serve with your choice of sides

See Also

Lentil Roast with Balsamic Onion Gravy (Vegan + GF)

Notes

Please see below for full nutritional info and additional details about recipe:

• Calories - scroll down to nutritional info box
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Recommended Products

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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 4Serving Size 1 SERVING
Amount Per ServingCalories 290Total Fat 9.8gSaturated Fat 5gCholesterol 130mgSodium 607mgCarbohydrates 19.7gFiber 3.3gSugar 5.6gProtein 33.6g

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