Chicken Curry With Sweet Potato & Coconut

Chicken Curry With Sweet Potato & Coconut

















This wonderful Chicken Curry With Sweet Potato & Coconut is lush and extremely tasty, it is my families favourite curry and is fabulous when eaten with a hot naan bread and a ice cold Kingfisher.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves 4


  • 1 tbsp sunflower oil
  • 1/2 medium onion finely chopped
  • 1 red chilli chopped
  • 2 tsp madras curry powder
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 large boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
  • 4 tbsp red split lentils
  • 300ml chicken stock
  • 400ml can coconut milk
  • handful of frozen peas


  • Heat the oil in a deep frying pan, add onions and soften
  • Combine the curry powder with the ginger & garlic with a little water to make a paste
  • Add to pan with the chopped red chilli and fry for 1 minute. Add the chicken, sweet potatoes and lentils
  • Pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  • Throw in the peas, bring back to the boil and simmer until chicken and sweet potato are cooked
  • Season to taste before serving.


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One Response to Chicken Curry With Sweet Potato & Coconut

  1. Radha Nehorah April 26, 2011 at 00:27 #

    Hey this recipe is very much like our Trinidadian style of cooking. We usually eat with a type of roti known as SADA ROTI..we usually use curry a lot and its very spicy, also lots of fresh green herbs.

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