Curried Sweet Potato and Chicken Stew

I have a sweet potato fascination.  You’d think this time of year I’d be talking pumpkin, butternut squash, maple syrup and apples.  I’m getting to those.  But right now I’m stuck at sweet potato.

Organic Sweet Potatoes

I love sweet potatoes for so many reasons.  They’re a superfood, über versatile (I put them in everything) and they really are a tad sweet.  Especially with a little pat of butter (I did say little), a sprinkle of brown sugar (yes, just a sprinkle) and then I lay it on thick with the cinnamon, nutmeg and a pinch of cloves.


Only a pinch of cloves. Otherwise your mouth will be numb for days.  As my little brother knows oh so well; ever since the pumpkin pie full of cloves incident. That’s another
funny story for another day.

My favorite brand of spices, Simply Organic

This season, I believe I’ve used sweet potatoes in everything.  Muffins, biscuits, pie, as a side with mixed roasted winter veggies and red onions, coconut mashed, and now they’ve found their way into a stew.  With chicken.

I’m sure I’m wearing out the sweet potato welcome in the Bennett house.  I should probably scoot on over to pumpkin soon.

Curried Sweet Potato and Chicken Stew

Serves 6


1 tablespoon veggie or grapeseed Oil

1 onion, diced

2 cloves garlic, minced

½ teaspoon grated fresh ginger

1 teaspoon curry powder

¾ teaspoon coriander

½ teaspoon turmeric

½ teaspoon Garam Masala

2 medium organic carrots, diced

1 large organic sweet potato, peeled and cubed into bite size pieces

3 cups chicken or veggie broth

1 cup coconut milk

1 teaspoon (or more) Thai Kitchen Roasted Chili Paste (or a pinch of cayenne)

2 cups diced cooked chicken (a great way to use leftover roasted chicken)

Salt and pepper to taste

¼ cup chopped fresh cilantro


Heat the oil in a large pot or Dutch oven over medium high heat.

Sauté the onions until wilted and then add the garlic and sauté 30 seconds more.

Add the carrots, sweet potato, chili paste and spices to the onions and garlic.

Stir in the broth and coconut milk.  Bring to a boil and then simmer uncovered for 15-20 minutes or until the sweet potatoes and carrots are soft.

Optional:  With a wooden spoon or spatula, press some of the carrots and sweet potatoes into the sides of the pot, smashing them to create a creamy stew without adding dairy.

Season with salt and pepper to taste and add additional chili paste, cayenne or red pepper flakes if desired. (Ranger Craig likes this stew spicy!)

Stir in the diced chicken and cook another 5 minutes, or until the chicken is heated through.

Stir in the fresh cilantro and serve.

** Omit the chicken and use veggie broth and this will make a fabulous vegetarian/vegan dish!

Recipe adapted from multiple sources and my love of all things sweet potato.



  1. I made this last week and it was SO yummy! Today is Thanksgiving…I’m thankful for your blog and wonderful recipes, Karista. 🙂

  2. LOL! Love this Alicia, we are definitely on the same page. Thanks for the kind words and I’m so glad you’re enjoying the recipes! 🙂

  3. You and I are so on the same page these days, Karista! I went to the store (PCC) this last weekend to get all the ingredients for your 5 Spice Delicata Squash and also ended up buying a whole bunch of sweet potatoes, as well! Lol!! I so love your cooking and recipes! Thank you for being my now psychic favorite chef. : )

  4. This soup looks great!! Can’t wait to try it!


  1. […] love it in apple pie, peach crisp, banana bread, curried chicken, soups, stews, and in mashed sweet potatoes prepared with coconut milk.  I’ve even sipped hot chocolate […]

I'd love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: