Q1: Can I substitute regular potatoes or another vegetable for the sweet potatoes in this curry?

Yes, you can substitute regular white or Yukon gold potatoes for the sweet potatoes, though they'll provide a less sweet flavor profile. If using regular potatoes, follow the same preparation in Step 2, cutting them into 3/4-inch cubes for even cooking. Other good alternatives include butternut squash, cauliflower florets, or a combination of carrots and parsnips. Keep in mind that different vegetables may have slightly different cooking times, so check for tenderness before finishing the dish. The sweet potatoes' natural sweetness does balance nicely with the curry spices, so if using a less sweet vegetable, you might want to add a small pinch of sugar or a touch more coconut milk.

Q2: I don't have a Dutch oven or large deep skillet. What other cookware can I use for this recipe?

According to the Equipment list, you need a large deep skillet or Dutch oven, but you have several alternatives. A large sauté pan with high sides (at least 2-3 inches deep) will work well, as will a wide soup pot or stockpot. The key is having enough surface area to brown the chicken in Step 5 without crowding, and enough depth to hold all the ingredients once the coconut milk is added later. If you only have a shallow pan, you may need to brown the chicken in two batches to ensure proper browning. Avoid using a regular saucepan as it won't have enough width to properly sauté the ingredients and may cause steaming rather than browning.

Q3: How do I know when the chicken is fully cooked, and what if it's not done after the initial browning in Step 5?

Step 5 specifically notes that the chicken doesn't need to be fully cooked through during the initial browning phase—you're just looking for light browning on all sides after 3-4 minutes. The chicken will finish cooking later when it simmers with the sauce and sweet potatoes. Chicken is fully cooked when it reaches an internal temperature of 165°F (use a meat thermometer to check) and the juices run clear when pierced. Since the chicken is cut into 1-inch cubes as instructed in Step 1, the pieces are small enough that they'll cook through completely during the simmering phase. If you're concerned, you can check one of the larger cubes near the end of cooking by cutting it in half to ensure there's no pink remaining in the center.

Q4: What can I use instead of coconut oil, and will it affect the gluten-free status or flavor of the curry?

While the recipe calls for 2 tablespoons of coconut oil in Step 4, you can substitute other cooking oils without affecting the gluten-free status of the dish. Avocado oil, grapeseed oil, or vegetable oil are all gluten-free alternatives with high smoke points suitable for the medium-high heat browning. Ghee (clarified butter) is another excellent gluten-free option that adds rich flavor, though avoid it if you're also dairy-free. Regular olive oil can work but may smoke at the higher temperature. Coconut oil does contribute a subtle coconut flavor that complements the curry nicely, especially when combined with the coconut milk added in later steps, so if using a neutral oil, you might notice a slightly less tropical flavor profile overall.

Gluten-Free Chicken and Sweet Potato Curry

This Gluten-Free Chicken and Sweet Potato Curry brings together the warming spices of traditional curry with the natural sweetness of tender sweet potatoes and succulent chicken pieces. Inspired by both Indian and Thai curry traditions, this dish creates a perfect balance of savory, sweet, and aromatic flavors that will transport your taste buds while keeping your dinner completely gluten-free.

The curry sauce is built on a foundation of coconut milk, which provides a rich, creamy base that's naturally dairy-free as well. Aromatic spices like curry powder, cumin, and turmeric combine with fresh ginger and garlic to create layers of complex flavor. The sweet potatoes not only add nutritional value with their high vitamin A and fiber content, but they also help thicken the sauce naturally as they cook down, creating a luxuriously thick curry without any flour or cornstarch.

What makes this recipe truly special is its accessibility and versatility. It comes together in under an hour, making it perfect for busy weeknight dinners, yet it's impressive enough to serve to guests. The dish is naturally gluten-free without any substitutions or modifications, so everyone at the table can enjoy it worry-free. Served over fluffy jasmine or basmati rice, this curry is comfort food at its finest.

This one-pot wonder also makes excellent leftovers, as the flavors continue to develop and deepen overnight. You can easily customize the spice level to your preference and add vegetables like bell peppers, spinach, or peas to increase the nutritional profile even further. It's a wholesome, satisfying meal that proves gluten-free eating can be both delicious and exciting.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

45 minutes

None servings

425 calories

Fat 18.00g

Carbs 35.00g

Protein 32.00g

Ingredients

1.5 lbs	boneless, skinless chicken breasts, cut into 1-inch cubes
2 medium	sweet potatoes, peeled and cut into 3/4-inch cubes
2 tbsp	coconut oil
1 large	yellow onion, diced
4 cloves	garlic, minced
1 tbsp	fresh ginger, minced
2 tbsp	gluten-free curry powder
1 tsp	ground cumin
1 tsp	ground turmeric
14 oz	full-fat coconut milk, 1 can
1 cup	gluten-free chicken broth
2 tbsp	tomato paste
1 tsp	salt
1/2 tsp	black pepper
2 tbsp	lime juice, freshly squeezed
1/4 cup	fresh cilantro, chopped (optional)
4 cups	cooked white or brown rice, for serving

Equipment

Slotted spoon

Cutting board

measuring spoons

measuring cups

wooden spoon or spatula

chef's knife

serving bowls

large deep skillet or Dutch oven

vegetable peeler

Anti-Inflammatory Diet

Packed with anti-inflammatory ingredients like turmeric, ginger, garlic, and coconut milk, this curry provides powerful antioxidants and supports reducing inflammation through whole food ingredients.

Clean Eating

This recipe uses only whole, minimally processed ingredients like fresh chicken, sweet potatoes, coconut milk, and whole spices, perfectly aligning with clean eating principles of consuming foods in their natural state.

Gluten-Free Diet

This recipe is naturally gluten-free, using whole food ingredients like chicken, sweet potatoes, coconut milk, and spices without any gluten-containing grains. The recipe explicitly highlights its gluten-free status and requires no substitutions.

Mindful Eating

With its vibrant colors, varied textures, and aromatic spices, this curry encourages slow, conscious consumption and sensory appreciation of whole, nutritious ingredients.

Instructions

Cut the chicken breasts into 1-inch cubes and season with half of the salt and pepper.

3 min

Peel the sweet potatoes and cut them into 3/4-inch cubes, keeping them roughly uniform in size for even cooking.

4 min

Dice the onion, mince the garlic cloves, and mince the fresh ginger. Keep them together as they'll be added at the same time.

3 min

2 min

Heat the coconut oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.

4 min

Add the chicken cubes to the hot pan in a single layer and cook for 3-4 minutes, stirring occasionally, until lightly browned on all sides. The chicken doesn't need to be fully cooked through at this stage.

Remove the chicken from the pan with a slotted spoon and set aside on a plate.

1 min

4 min

In the same pan, add the diced onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.

1 min

Add the minced garlic and ginger to the onions and cook for 1 minute, stirring constantly, until fragrant.

1 min

Add the curry powder, cumin, and turmeric to the pan and stir constantly for 30 seconds to toast the spices and release their aromas.

1 min

Stir in the tomato paste and cook for 1 minute, mixing it thoroughly with the spices and aromatics.

Pour in the coconut milk and chicken broth, stirring well to combine everything and scrape up any browned bits from the bottom of the pan.

1 min

2 min

Add the cubed sweet potatoes to the pan and stir to coat them in the curry sauce. Bring the mixture to a boil.

14 min

Once boiling, reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.

6 min

Return the browned chicken and any accumulated juices to the pan, stirring to combine. Simmer for an additional 5-7 minutes until the chicken is fully cooked through and the sauce has thickened.

Stir in the lime juice and season with salt and pepper to taste. Remove from heat.

Serve the curry hot over cooked rice, garnished with fresh cilantro if desired.

Gluten-Free Chicken and Sweet Potato Curry

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: Can I substitute regular potatoes or another vegetable for the sweet potatoes in this curry?

Q2: I don't have a Dutch oven or large deep skillet. What other cookware can I use for this recipe?

Q3: How do I know when the chicken is fully cooked, and what if it's not done after the initial browning in Step 5?

Q4: What can I use instead of coconut oil, and will it affect the gluten-free status or flavor of the curry?