sweet potato coconut chicken curry

Sweet potatoes, chicken, coconut, curry, greens… this easy, comforting dish is just full of so many good things.

(It’s Whole30 friendly too, which is an added bonus for sure!)

The smell of this dish alone is enough to cause your eyes to roll back in bliss.  Seriously amazing.  Heavenly.

I think heaven will smell something like this curry.  And fresh baked bread, and coffee.  And brand new babies.

But that’s not what we’re talking about here, we’re talking about curry.

The Fast Metabolism Diet, Phase 3

Rich, beautiful, coconut-y curry that tastes too good to be good for you!

Don’t worry though…  everything in this dish is good for you!  And with all the nutrients your getting from the sweet potatoes, kale or spinach and coconut milk and oil, this is a powerhouse meal.

We have served this over rice, quinoa, or brown rice noodles (for non-Whole30ers!), and by itself.

My favorite way to enjoy it is as is – eaten like a soup!


Give this a try next time you are looking for a healthy dinner that is absolutely not lacking in flavor.  You will love this as much as we do!

sweet potato coconut chicken curry


  • 2 tablespoons coconut oil
  • 1 large onion, diced
  • 2 large sweet potatoes, diced
  • 3 cloves garlic, minced
  • 3-4 raw chicken breasts
  • 1 (15oz) can lite or regular coconut milk
  • 2 cups chicken broth or stock
  • 1 tablespoon curry powder
  • 1/2 teaspoon cayenne pepper (to taste!)
  • 1/2 teaspoon ground ginger
  • salt & pepper, to taste
  • 2-3 big hand-fulls of chopped kale or spinach


In a large saucepan, heat the coconut oil over medium-high heat until melted and hot. Toss in the onion and sweet potatoes and sauté for about 5 minutes, until lightly browned. Stir in the garlic and sauté for 30 seconds.

Add the chicken, and the rest of the ingredients, except the kale, and stir to combine. Bring to a boil and then reduce the heat to low, cover and simmer for 20-30 minutes, until the chicken is cooked through and the sweet potatoes are tender.

Take off the lid, shred the cooked chicken and stir it back into the pan. Place 2-3 big hand-fulls of the chopped kale into the pan, stir gently, and then cover and simmer for an additional 5 minutes or so, until the kale is wilted.

*At this point, if you'd like a thicker sauce, feel free to raise the heat a bit, with the lid off, and simmer until the sauce reaches your desired thickness. We like ours pretty thin - almost like a soup, but not really.

Taste for seasonings, adjust where necessary, and serve hot over rice, quinoa or noodles!



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