Ever find yourself craving something warm and cozy even though it’s technically summer? June Gloom has been hanging around San Diego, and this Simple Chicken and Sweet Potato Curry has been one of my favorite dinners lately. The combination of chicken, sweet potatoes, mushrooms, spinach, and curry spices makes it hearty, flavorful, and perfect for a gloomy evening. I like serving it over jasmine rice with plenty of cilantro and a squeeze of lime. It’s the kind of meal that helps me lean into the cozy gray days.
The Inspiration
I’ve lived in San Diego for seven years now (which feels kind of crazy to say), and I’ve gone through a whole shift with June Gloom. When I first moved here, I really didn’t like it. I missed the bright, hot start to summer I grew up with, and those gray mornings just felt off. But over time, I’ve come to really look forward to this part of the year. It’s slower, a little quieter, and I find myself leaning into it more instead of wishing it away. I call it “our autumn.” It’s when I’ll put on a sweatshirt, stay in a bit more, and make something warm while watching a movie.
I made this curry on one of those days where I just needed a reset. Nothing complicated, just something warm and filling, with some real nutrients in it. I ended up serving it to my husband and one of our best friends, and they both went back for seconds and kept talking about it after dinner, which is usually my sign to write it down and share it with you all. I don’t even know what it is about the chicken in this one, but it turns out so good every time. The spices, the veggies, the broth… it all just comes together in a way that feels really comforting. If you’re looking for another comforting curry recipe (that’s also vegan!), try my Easy Dairy-Free Curried Chickpeas under 30 Minutes. This one is SO good as well!
Kitchenware you’ll need:
- Cutting Board: A good cutting board goes a long way for cutting veggies.
- A good knife: To chop your vegetables! We swear by Shun knives.
- Baking Dish: You can use any baking dish or pan around 3 quarts in size. We recently got this Le Creuset for our wedding and I am loving it.
- Mixing Bowls: I love using these mixing bowls to marinate the chicken.
Substitutions & Add-Ins for Chicken and Sweet Potato Curry
This chicken and sweet potato curry is really flexible, so you can swap a few things depending on what you have on hand and it still turns out great.
Sweet potato curry swaps
- Sweet potato can be swapped with butternut squash, carrots, or regular potatoes if that’s what you have
- Mushrooms can be swapped with cremini mushrooms, zucchini, or bell peppers
- Spinach can be swapped with kale if you want something a little heartier
Chicken curry variations
- Chicken breast can be swapped with chicken thighs. You can leave the chicken thighs in the broth for longer if you use them as thighs continue to soften with cooking (chicken breast runs the risk of drying out if you leave it too long).
- For a plant-based version, swap the chicken for chickpeas or soy-free tofu.
Broth & base options
- Bone broth can be swapped with vegetable broth, though the protein content will be lower
- A splash of oat creamer can be used instead of oat milk for a creamier, richer dairy-free chicken curry broth. If you don’t have a coconut allergy (as I now do), coconut milk is always delicious in a curry.
Spice & add-ins
- Add turmeric for a little extra anti-inflammatory kick. Make sure to add some ground black pepper for maximum benefit. (Reminder: I’m not a doctor)
- Use less cayenne for a milder curry or more if you like extra heat
- Add a little extra curry powder for a deeper spice flavor overall
- Yellow onion can be swapped with shallots for a slightly sweeter, more mild flavor. Use red onions for a bolder flavor.
How to Make Simple Chicken and Sweet Potato Curry
1. Marinate the Chicken
In a covered dish, combine the cubed chicken, coconut aminos, lime juice, curry powder, garlic powder, onion powder, and salt. Toss until the chicken is evenly coated.
Let the chicken marinate for 30 minutes to 2 hours in the refrigerator. If you plan to marinate for longer than 2 hours, wait until the final 2 hours to add the lime juice. This helps keep the chicken tender.
2. Cook the Chicken
Heat 1 tablespoon of avocado oil in a large, deep sauté pan over medium-high heat. Add the marinated chicken in a single layer.
Cook for 5 to 8 minutes, stirring occasionally, until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside.
3. Sauté the Aromatics
Reduce the heat to medium and add the remaining tablespoon of avocado oil. Add the diced onion and minced garlic, cooking for 1 to 2 minutes until fragrant.
If anything begins sticking to the pan, pour in 1 to 2 tablespoons of the bone broth to deglaze.
4. Cook the Mushrooms
Add the brown beech mushrooms, coconut aminos, and soy-free fish sauce. Sauté for 3 to 5 minutes until the mushrooms soften and release their moisture.
5. Build the Curry Base
Stir in the cubed sweet potatoes, curry powder, cumin, cayenne pepper, salt, pepper, garlic powder, onion powder, and coriander. Mix everything together until the vegetables are well coated in the spices.
Pour in the bone broth and increase the heat to medium-high.
6. Simmer Until Tender
Bring the curry to a gentle boil, then reduce the heat to a simmer.
Cook for 15 to 20 minutes, or until the sweet potatoes are fork tender while still holding their shape.
7. Make the Curry Creamy
Pour in the unsweetened oat milk and stir to combine.
In a small bowl, whisk together the cornstarch and oat milk until smooth. Slowly stir the slurry into the curry and continue cooking for a few minutes until the sauce thickens slightly.
8. Finish the Curry
Return the cooked chicken to the pan. Add the spinach and chopped cilantro, stirring until the spinach wilts, about 2 to 3 minutes.
Taste and adjust the seasoning with additional salt if needed.
9. Serve and Enjoy
Serve the curry over fluffy jasmine rice with plenty of fresh cilantro and a squeeze of lime juice. If you like a little extra heat, sprinkle on some crushed red pepper before serving.
Print
Simple Chicken and Sweet Potato Curry (Gluten- and Dairy-free)
- Total Time: 55 minutes
- Yield: 4 Servings 1x
Description
Gluten-free sweet potato chicken curry made with bone broth, coconut aminos, and oat milk. Dairy-free, soy-free, and flavorful.
Ingredients
Chicken Marinade
1 lb chicken breast, cubed
1 tbsp coconut aminos
1 lime, juiced
1 tsp curry powder
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
Remaining Ingredients:
2 tbsp avocado oil
1 large sweet potato, peeled and cubed
1 cup brown beech mushrooms
1/2 yellow onion, diced
3 cloves garlic, minced
1 tbsp coconut aminos
1 tsp soy-free fish sauce
1 tbsp curry powder
1 tsp cumin
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp coriander
24 oz bone broth
1 cup unsweetened oat milk
Cornstarch Slurry: 1 tbsp cornstarch + 3 tbsp unsweetened oat milk
3 cups spinach
1/2 cup cilantro, chopped
Instructions
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In a covered dish, add the chicken and chicken marinade ingredients. Marinate 30-120 minutes. If marinating longer than 2 hours, wait until 2 hours prior to add the lime juice.
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Once your chicken is marinated, add 1 tbsp avocado oil and the chicken to a deep sauté pan.
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Cook over medium-high heat, stirring occasionally, until the chicken reaches an internal temperature of 165°F, about 5–8 minutes
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Remove the chicken from the pan.
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Reduce heat to medium. Add another 1 tbsp of avocado oil, the garlic, and diced onions. Sauté for 1-2 minutes. If the pan is sticking, add 1-2 tbsp of the broth to deglaze.
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Add in the mushrooms, coconut aminos, and fish sauce. Sauté for another 3-5 minutes until the mushrooms begin to wilt.
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Add the sweet potatoes, curry powder, cumin, cayenne pepper, salt, pepper, garlic powder, onion powder, and coriander. Give it a good mix.
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Add in the bone broth and increase heat to medium high.
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Bring to a gentle boil, then reduce to a simmer. Cook for 15-20 minutes until the sweet potatoes soften, but still hold their texture.
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Add the unsweetened oat milk.
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In a small bowl, whisk together the cornstarch and oat milk until smooth, then stir it into the curry.
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Add the chicken back into the dish, then mix in the spinach and cilantro.
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Cook for an additional 2-3 minutes until the spinach begins to wilt.
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Pair the curry with jasmine rice, some more fresh cilantro, and a squeeze of lime. Enjoy!
Notes
Pair with: fresh lime juice, cilantro, jasmine rice, additional salt and crushed red pepper to taste
- Prep Time: 20 minutes
- Cook Time: 35 minutes
FAQ: Simple Chicken and Sweet Potato Curry
Can I make this chicken curry ahead of time?
Yes! This curry tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days.
Can I freeze this curry?
Absolutely. Let the curry cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
Can I use chicken thighs instead of chicken breast?
Yes! Boneless, skinless chicken thighs are a great substitute and will stay extra juicy throughout cooking. Cook until the chicken reaches an internal temperature of 165°F.
Can I make this recipe spicier?
Definitely. Add more cayenne pepper, crushed red pepper flakes, or fresh diced chili peppers to increase the heat. For a milder curry, simply reduce or omit the cayenne.
What should I serve with sweet potato chicken curry?
This curry pairs perfectly with jasmine rice, basmati rice, cauliflower rice, or warm gluten-free naan. Finish with fresh cilantro and a squeeze of lime for the best flavor.
Can I use a different type of mushroom?
Yes. Brown beech mushrooms add a mild, earthy flavor, but cremini, baby bella, shiitake, or white button mushrooms all work well.
Can I substitute the oat milk?
Yes. Actually, if your dietary restrictions allow coconut milk would be best used here (I just can’t have coconut). If using full fat, you’ll have a creamier base. You can also substitute with an unsweetened oat creamer like Sown for a creamier feel.
Why do I use a cornstarch slurry?
The cornstarch slurry helps gently thicken the curry without making it heavy. Whisking it with cold oat milk first prevents lumps from forming.
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Questions? Comment Below!