Slow Cooker Chicken & Sweet Potato Curry

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Chicken and kumara curry

It’s full on into winter here in New Zealand, and the slow cooker’s getting some good use.

This Chicken & Sweet Potato Curry is one of my all-time favourite meals – a red curry with chicken, kumara (or sweet potato for you folks in the US) and tomato. And…. the surprise ingredient which adds real wow factor? Peanut butter! Oh yessssss…….

You don’t need to have a slow cooker of course – a large saucepan on a low stove setting would do fine. And just watch that red curry paste – 3 tablespoons is fairly full on, so if you prefer a milder taste, you’ll want to reduce the amount. Hope you enjoy it as much as I do!

Chicken and kumara curry


Enjoy this fragrant and flavorful Chicken & Sweet Potato Curry! Tender chicken, sweet potatoes, and a creamy coconut curry sauce simmer together in your slow cooker for ultimate comfort. Easily made vegetarian with chickpeas or tofu. Perfect for a cozy weeknight meal – adjust curry paste to your desired heat level.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Servings 4 Servings
Calories 561 kcal



  • 3 Tbsp red curry paste
  • 3 Tbsp peanut butter (smooth or crunchy)
  • ¾ cup coconut cream
  • 3 Tbsp brown sugar
  • 3 Tbsp fish sauce
  • ½ tsp turmeric (optional)
  • 600-800 g golden kumara (sweet potato)
  • 600-700 g 8 large chicken drumsticks or 4 large thighs (boned or deboned)
  • 4 firm (vine-ripened, red tomatoes, chopped)
  • 1-2 Tbsp cornflour (cornstarch, potato starch or arrowroot for thickening, optional)
  • Basil or flat-leaf parsley to garnish


  • Turn the slow cooker onto HIGH and coat with non-stick spray. Add the first five ingredients directly into the cooker, adding the turmeric for extra flavour and colour if you like, then stir everything together until blended.
  • Take your chicken pieces and coat them briefly in the sauce and place temporarily on a plate.
  • Peel the kumara (sweet potato) and cut into 1cm thick slices, cutting large slices in half again crosswise. Place these in the sauce.
  • Lay the chicken pieces on top of the kumara. Cover and cook on HIGH for 4 hours, or until the chicken has cooked through. From time to time, turn the chicken pieces over to ensure they are cooked evenly. After 3 hours of cooking, add the chopped tomatoes and give the whole mixture a stir – this will break up the kumara and start thickening the curry.
  • 15 minutes before serving, check that you are happy with the consistency. If you prefer a thicker sauce, mix the cornflour, potato starch or arrowroot into a thin paste with a little water and stir in. If it needs thinning down, just add a little water.
  • Serve over brown or white rice with basil or flat-leaf parsley as garnish.


Calories: 561kcalCarbohydrates: 46gProtein: 25gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 92mgSodium: 1303mgPotassium: 994mgFiber: 6gSugar: 18gVitamin A: 23100IUVitamin C: 6mgCalcium: 95mgIron: 3mg
Keyword Chicken sweet potato curry, Curry
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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