Curried Chicken Sweet Potatoes
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Curried Chicken and Sweet Potatoes


  • 2 tablespoon olive oil
  • 2 tabelspoon coconut oil
  • 2 cups onions sliced
  • 1 1/2 lb chicken breast boneless, skinless, chopped
  • 1/4 teaspoon ground turmeric or 1 teaspoon fresh turmeric grated
  • 1/2 teaspoon paprika regular or smoked paprika
  • 1 1/2 teaspoon curry powder *
  • 3 tablespoons garlic minced
  • 1/2 teaspoon salt kosher or sea salt
  • 3 cups sweet potatoes (the orange ones) peeled, medium dice
  • 1/2 cup green onions sliced


  • Heat large frying pan on medium heat. Add both oils, chicken, and onions. Cook until onions become softened, stirring periodically, about 2 minutes.
  • Stir periodically.
  • Add turmeric, paprika, curry powder, garlic, salt, and stir.
  • Add sweet potatoes and stir to combine. Add a few splashes of water to create steam, and cover. Turn heat down to medium-low and cook, stirring periodically, until sweet potatoes start to soften, about 10 minutes.
  • Add half of the green onions, gently mix together and remove from heat.
  • Garnish with remainder of green onions. Serve with brown basmati rice, if desired.


*I suggest Frontier Organic brand or make your own.