Chris Baber’s Chicken, Sweet Potato and Coconut Curry

If you’re anything like me, you love a curry! This chicken, sweet potato and coconut curry is one of my faves and it comes in way less expensive than a take away. The joys of making it at home is you know exactly what’s gone into it.

Serves 4

Chicken, Sweet Potato and Coconut Curry Ingredients

  • 4 chicken breasts cut into bite size chunks
  • 2 large onions finely sliced
  • 1 large sweet potato diced
  • 400ml coconut milk
  • 150ml chicken stock from a cube
  • 1 tbsp honey

For the Marinade:

  • 4 cloves garlic grated
  • 4cm ginger grated
  • 1 red chilli finely chopped
  • Juice of 1/2 lime (saving the other half to serve)
  • Bunch coriander finely chopped (saving half to serve)
  • 1 tsp mild chilli powder
  • 1 tsp turmeric
  • 1 tbsp vegetable oil

Chicken, Sweet Potato and Coconut Curry Method

    • Place all the ingredients for the marinade into a large bowl with the veg oil, add the chicken and give it a good mix
    • Allow to marinade for 30 minutes at room temperature or 2 hours in the fridge
    • Heat the oil in a large non-stick frying pan over a medium high heat
    • Add the onions and sweet potato with a pinch of salt, cook for 5-7 minutes until lightly golden
    • Add the marinated chicken and cook for a further 2-3 minutes until the chicken is golden brown and sealed
    • Pour in the coconut milk and stock, bring to the boil
    • Reduce the heat, cover loosely with a lid and simmer for 15 minutes
    • Stir in the remaining lime juice, coriander and honey. Adjust the seasoning to taste
    • Serve with the cooked basmati rice

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