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Why You'll Love This slow cooker chicken and sweet potato curry for easy weeknight suppers
- Easy to Prepare: This recipe requires minimal prep work, making it perfect for busy weeknights.
- Flavorful and Aromatic: The combination of spices, sweet potatoes, and chicken creates a truly mouthwatering dish.
- Customizable: You can adjust the level of heat, add different spices, or use various types of protein to make the recipe your own.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, allowing you to cook the curry while you're busy with other tasks.
- Nourishing and Healthy: This recipe is packed with nutritious ingredients, making it a great option for a healthy and balanced meal.
- Perfect for Meal Prep: You can make this recipe in advance and refrigerate or freeze it for later use.
- Family-Friendly: This recipe is suitable for all ages and can be adjusted to suit different tastes and dietary needs.
- Cost-Effective: This recipe uses affordable ingredients, making it a budget-friendly option for weeknight meals.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, ginger, curry powder, coconut milk, and chicken broth. Each of these ingredients plays a vital role in creating the flavor and texture of the curry. The chicken provides protein, while the sweet potatoes add natural sweetness and creamy texture. The onions, garlic, and ginger add depth and aroma, while the curry powder and coconut milk create the rich, creamy sauce. Finally, the chicken broth helps to thin out the curry and add moisture. When selecting these ingredients, choose fresh and high-quality options. For the sweet potatoes, look for ones that are firm and have a smooth skin. For the chicken, opt for boneless, skinless breast or thighs, depending on your preference. For the spices, use a high-quality curry powder that is fresh and aromatic. Finally, choose a full-fat coconut milk for the best flavor and texture.
How to Make slow cooker chicken and sweet potato curry for easy weeknight suppers
Chop the onions, garlic, and ginger, and slice the sweet potatoes into 1-inch thick rounds.
Heat 1 tablespoon of oil in a skillet over medium-high heat, then add the chicken and cook until browned on all sides, about 5-7 minutes.
Reduce the heat to medium, then add the chopped onions to the skillet and cook until they are softened and translucent, about 5 minutes.
Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes, until fragrant.
Stir in the curry powder and cook for 1-2 minutes, until the spices are fragrant.
Add the chicken, sweet potatoes, coconut milk, and chicken broth to the slow cooker, then stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the sweet potatoes are tender.
Season the curry with salt and pepper to taste, then serve over rice or with naan bread.
Garnish with fresh cilantro, scallions, or a dollop of yogurt, then serve and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 3 days, then reheat and serve.
Tips for Perfect Results
Fresh and high-quality spices will make a huge difference in the flavor of your curry. Try to use whole spices and grind them yourself for the best results.
Sweet potatoes can quickly become mushy and unappetizing if overcooked. Try to cook them until they are just tender, then remove them from the heat.
A squeeze of fresh lime or lemon juice can add a nice brightness and balance to the flavors in the curry. Try adding a splash just before serving.
While chicken is a classic choice for curry, you can also try using beef, pork, lamb, or even tofu for a vegetarian or vegan option.
Curry is a highly customizable dish, so don't be afraid to add your own favorite spices, herbs, or ingredients to make it your own.
Full-fat coconut milk is essential for creating a rich and creamy sauce. Avoid using low-fat or coconut water, as they will not provide the same texture and flavor.
The aromatics, such as onions, garlic, and ginger, are essential for creating the depth and complexity of the curry. Don't skip them, even if you're short on time.
Letting the curry rest for 10-15 minutes before serving can help the flavors to meld together and the sauce to thicken. Try to be patient and let it rest for the best results.
Common Mistakes to Avoid
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Overcooking the Chicken:
Fix: Make sure to cook the chicken until it is just cooked through, then remove it from the heat. Overcooking can make the chicken dry and tough.
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Not Browning the Onions:
Fix: Take the time to properly brown the onions, as this will add depth and flavor to the curry. Don't rush this step, as it's essential for the overall flavor.
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Using Low-Quality Spices:
Fix: Invest in high-quality spices, as they will make a huge difference in the flavor of your curry. Fresh and aromatic spices are essential for creating a delicious and authentic curry.
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Not Letting it Rest:
Fix: Let the curry rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the sauce to thicken. This step is essential for creating a rich and creamy curry.
Variations & Substitutions
Replace the chicken with extra-firm tofu, tempeh, or seitan, and add more vegetables such as bell peppers, carrots, or green beans.
Replace the chicken with extra-firm tofu, tempeh, or seitan, and use a vegan-friendly curry powder and coconut milk. Also, omit the yogurt or replace it with a non-dairy alternative.
Make sure to use gluten-free curry powder and coconut milk, and omit any gluten-containing ingredients such as soy sauce or wheat-based broth.
Add more red pepper flakes or use hot curry powder to give the curry an extra kick. You can also add diced jalapenos or serrano peppers for extra heat.
Omit the red pepper flakes or use mild curry powder to reduce the heat. You can also add more coconut milk or yogurt to cool down the curry.
Cook the curry in a slow cooker for 6-8 hours on low or 3-4 hours on high. This is perfect for busy days when you want to come home to a ready-made meal.
Storage & Make-Ahead
Store the curry at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat, adding more coconut milk or water if needed.
Store the curry in an airtight container or freezer bag in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat it gently over low heat.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use frozen sweet potatoes?
While you can use frozen sweet potatoes, it's best to use fresh ones for the best flavor and texture. If you do use frozen sweet potatoes, make sure to thaw them first and squeeze out any excess moisture before adding them to the curry.
Can I add other vegetables to the curry?
Yes! You can add other vegetables such as bell peppers, carrots, green beans, or zucchini to the curry. Just adjust the cooking time accordingly, and make sure to add the vegetables in the right order so they cook evenly.
Can I use coconut cream instead of coconut milk?
Yes! You can use coconut cream instead of coconut milk, but keep in mind that it will add more richness and calories to the curry. Also, make sure to stir the coconut cream well before adding it to the curry, as it can separate and become thick.
Can I serve this curry with naan bread or rice?
Yes! This curry is perfect with naan bread or rice. You can also serve it with roti, paratha, or other types of flatbread. Just make sure to warm the bread before serving, and use it to scoop up the flavorful curry sauce.
Can I make this curry in a slow cooker?
Yes! This curry is perfect for slow cookers. Just brown the chicken and cook the onions, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the curry for later use?
Yes! You can freeze the curry for up to 3 months. Just store it in an airtight container or freezer bag, then thaw it overnight in the refrigerator and reheat it gently over low heat.
Is this curry spicy?
The level of heat in this curry can be adjusted to your taste. If you prefer a milder curry, you can reduce or omit the red pepper flakes. If you prefer a spicier curry, you can add more red pepper flakes or use hot curry powder.
slow cooker chicken and sweet potato curry for easy weeknight suppers
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 large sweet potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Instructions
- Step 1: Prepare the slow cooker. Add the diced onion to the bottom of a 6-quart slow cooker. Drizzle with 1 tablespoon of olive oil and cook on high for 30 minutes, or until the onion is translucent.
- Step 2: Add the chicken and sweet potatoes. Add the chicken and sweet potatoes to the slow cooker. Season with salt, pepper, and cayenne pepper (if using).
- Step 3: Add the curry powder and spices. In a small bowl, mix together the curry powder, cumin, turmeric, and 1/2 teaspoon of salt. Add the spice mixture to the slow cooker and stir to combine.
- Step 4: Add the coconut milk and diced tomatoes. Pour in the coconut milk and diced tomatoes. Stir to combine, then cover the slow cooker and cook on low for 4-5 hours, or until the chicken is cooked through and the sweet potatoes are tender.
- Step 5: Garnish and serve. Garnish with fresh cilantro, if desired. Serve the curry over rice or with naan bread.
- Step 6: Store leftovers. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Recipe Notes
- To make this recipe in a Dutch oven, brown the chicken and cook the onion and garlic in a little oil, then add the remaining ingredients and simmer, covered, for 30-40 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- You can also make this recipe in an Instant Pot. Brown the chicken and cook the onion and garlic, then add the remaining ingredients and cook on high pressure for 10-15 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
- If you prefer a thicker curry, you can add 1-2 tablespoons of cornstarch or flour to the coconut milk before adding it to the slow cooker.
- You can adjust the level of heat in the curry to your liking by adding more or less cayenne pepper.
