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Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry

Chicken and Sweet Potato Curry AND it's made in the slow cooker!
Course Soups and Stews
Cuisine Indian
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Calories 967kcal
Author Deb Clark


  • Spice blend:
  • 1 tsp cumin
  • ½ tsp coriander
  • ¼ tsp ground ginger
  • 1 tsp chili powder (Indian chili powder not Mexican)
  • tsp garam masala
  • 1 tsp turmeric
  • 4 cloves garlic; grated/minced
  • 1-2 tbsp honey to taste
  • ¼ cup cilantro; chopped reserving a bit for garnish
  • 1-15 oz can chicken broth
  • 1-15 oz can crushed tomatoes
  • 2 lbs large 4 small sweet potatoes; cubed (about 1¾ .)
  • 2 lbs chicken thighs boneless/skinless
  • 2 green bell peppers; sliced
  • 1 small onion; sliced
  • 2 cups peas frozen


  • Directions:
  • Add the chicken, onions, sweet potatoes, and bell peppers to the slow cooker.
  • In a small bowl, add all the dried seasonings, garlic and whisk in the chicken broth until the spices are well blended.
  • Add the crushed tomatoes to the spiced broth and mix well.
  • Add the honey and cilantro, and once blended, pour over the chicken and vegetables in the slow cooker.
  • Place the lid and cook on low for 4-6 hours or until the chicken has been cooked through and the sweet potatoes are tender.
  • The last 20 minutes of cooking, add the frozen peas, mix well, replace the lid and allow them to heat through.
  • Garnish with the reserved bit of cilantro.
  • Note: I wanted it slightly thicker, less soupy, so the last hour or so of cooking, I removed the lid to allow the liquid to evaporate a bit. This is a matter of personal choice.


Calories: 967kcal | Carbohydrates: 128g | Protein: 47g | Fat: 27g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 162mg | Potassium: 902mg | Fiber: 8g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 54.5mg | Calcium: 71mg | Iron: 4.4mg