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Coconut Curried Chicken and Sweet Potatoes

Coconut Curried Chicken and Sweet Potatoes

Coconut Curried Chicken and Sweet Potatoes

Delicious coconut curried chicken and sweet potatoes. 

  • icons/brand/timer copy 2 Created with Sketch. Total Time: 1 Hour, 10 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 4 servings


  • 2 tbsp. Mazola® Pure Olive Oil
  • 1 lb. chicken breast tenders
  • 2 large shallots, finely sliced
  • ½ c. coarsely chopped red onion
  • 2-½ tsp. Curry Powder
  • ½ tsp. Crushed Red Pepper
  • ½ tsp. Fine Mediterranean Sea Salt
  • 1 large sweet potato, peeled and diced (1/2-inch piece size)
  • 1 can (14 ounce) coconut milk
  • 2 green onions, chopped
  • 2 tbsp. chopped fresh cilantro


  1. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Season chicken with salt and pepper, saute in Dutch oven for 5 to 7 minutes, or until center is no longer pink. Remove chicken and cover. 
  2. Add remaining oil to Dutch oven. Saute shallots and red onion for 3 to 5 minutes. Sprinkle in curry powder, crushed red pepper and sea salt. Add sweet potatoes and coconut milk, bring to a boil. Cover and reduce heat to medium-low. Simmer 10 minutes.
  3. While sweet potatoes are simmering, dice cooked chicken.
  4. Add chicken to sweet potatoes; simmer an additional 5 minutes or until potatoes are cooked through.
  5. Top with green onion and cilantro; serve immediately.