Sweet potato and chicken curry
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Smooth and rich, this chicken curry recipe from Andy Waters is well balanced with a little heat from green chillies and creaminess from coconut milk. Sweet potatoes help add body and sweetness to the finished dish, while Waters prefers using chicken thighs over breasts for their meatier flavour.
First published in 2015
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Ingredients
Metric
Imperial
Sweet potato and chicken curry
- 8 chicken thighs, skinned
- 750g of sweet potato, peeled and cut into chunks
- 8 cardamom pods
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of root ginger, peeled and grated
- 2 green chillies, de-seeded and chopped
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 400ml of coconut milk
- 1 lemon, juiced
- salt
- sunflower oil
Garnish
- 1 handful of coriander leaves, chopped
SAVE RECIPE
Method
1
Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes
- sunflower oil
- 8 cardamom pods
2
Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes
- 1 onion
- 2 garlic cloves
- 2 green chillies
- 1 tbsp of root ginger, peeled and grated
3
Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil
- 1/2 tsp ground turmeric
- 2 tsp ground coriander
- 400ml of coconut milk
- salt
4
Add the chicken thighs, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes
5
Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes
- 750g of sweet potato
6
Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning
7
Stir in lemon juice to taste. Divide the curry across bowls or plates and sprinkle with coriander leaves. Serve immediately
- 1 lemon
- 1 handful of coriander leaves
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