I followed this chicken and sweet potato curry recipe down to the T! It was yumcious (yes I just made that up). Being half Indian and growing up with homemade curries on a weekly basis I’d never had one with sweet potato.
Inspired by Good Food
I wouldn’t exactly call it an ‘authentic’ Indian curry however it doesn’t need to be as it was packed with flavour. The only downside is that if your like your curry spicy, then this isn’t the recipe to go for.
I know I say this all the time but it’s one for the recipe book. Easy to make after work and enough to make leftovers for another night or for seconds!
If your new to cooking and terrified of making an Indian curry as you’re worried about all the spices that you’d need to have along with trying to balance them out then definitely try this as its easy to make without worrying about flavour as the stock and paste works its magic and does it all for you.
- 2 -3 boneless and skinless chicken breasts, diced
- 2 sweet potatoes, peeled & diced
- 2 tsp mild curry paste
- 4 tbsp red lentils
- 300ml chicken stock
- 400ml coconut milk
- Large handful of frozen peas (or add to taste)
- Heat the oil in a deep frying pan and stir in the curry paste and fry for 1 minute.
- Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Add the peas and bring back to the boil then simmer for a further 4-5 minutes. Season to taste just before serving.
- Serve with rice, naan or salad