Chicken and Sweet Potato Curry Recipe

Chicken and Sweet Potato Curry Recipes

Ingredients :

500g (1 lb) sweet potato, peeled and cut into 2.5 cm (1 inch) chunks

4 tbsp groundnut oil

1 tbsp hot curry powder

1 tsp turmeric

1 tsp dried chili flakes

500g (1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces

300ml (1/2 pint) chicken stock

150ml (1/4 pint) coconut milk

1/2 tsp salt pepper


Spice paste -

1 large onion, roughly chopped

3 garlic cloves, chopped

1 lemon grass stalk, finely chopped


To garnish -

3 spring onions, cut into julienne slices

Method :

Place the spice paste ingredients in a blender or food processor and blend to a thick pate. Set aside.

Cook the potato in a pan of boiling, salted water for 8-10 minutes until tender. Drain and set aside.

Heat the oil in a wok. Add the spice paste and fry over a gently heat, stirring for about 5 minutes, until softened but not colored. Stir in the curry powder, turmeric and chili flakes and fry for a further 2 minutes.

Add the chicken to the wok, stir to coat it evenly in the spice mixture and fry, stirring, for 2 minutes. Add the stock, bring it to the boil, then reduce the heat and simmer gently for 10 minutes or until most of the stock has evaporated.

Stir in the coconut milk, salt and pepper and cook the curry gently, stirring occasionally, for a further 10 minutes. Stir the cooked sweet potato into the curry and heat through for 3-4 minutes. Taste and adjust the seasoning if necessary. Garnish the curry with spring onion slices and serve.

Serves 4-6

This is a delicious Vietnamese curry with a sweet flavor due to the addition of the sweet potato.

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