Go Back Email Link

Slow Cooker Chicken and Sweet Potato Curry

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken thighs, trimmed and cut into large chunks
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 large yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 to 3 tablespoons curry powder (mild or medium, to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 (14-ounce) can diced tomatoes with juices
  • 1 cup low-sodium chicken broth
  • 1 (13.5-ounce) can coconut milk (full-fat for creamier sauce, or light if preferred)
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar or maple syrup (optional, to balance acidity)
  • 1 tablespoon lime juice (or to taste)
  • 2 tablespoons neutral oil (such as avocado or canola)
  • Salt and black pepper, to taste
  • Fresh cilantro, chopped, for garnish
  • Cooked basmati rice or naan, for serving

Instructions
 

  • Season the chicken. Pat the chicken dry and season with 1 teaspoon salt and 1/2 teaspoon black pepper. This helps the meat stay flavorful as it cooks.
  • Bloom the spices. In a skillet over medium heat, warm the oil. Add the onion and cook 3–4 minutes until softened. Stir in garlic and ginger for 30 seconds, then add curry powder, cumin, coriander, turmeric, and cayenne. Cook 1 minute, stirring, until the spices smell toasty.
  • Build the base. Add tomato paste to the skillet and cook 1 minute. Stir in the diced tomatoes and broth, scraping up any browned bits. Bring to a gentle simmer, then remove from heat.
  • Layer the slow cooker. Add sweet potatoes and chicken to the slow cooker. Pour the tomato-spice mixture over the top. Stir to coat everything evenly.
  • Set and cook. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and the sweet potatoes are soft but not falling apart.
  • Finish with coconut milk. Stir in the coconut milk and brown sugar. Let it warm through on Low for 10–15 minutes. Taste and adjust salt, then add lime juice to brighten the flavors.
  • Serve and garnish. Spoon over rice or serve with naan. Top with chopped cilantro and a squeeze more lime if you like.