Sweet potato and chicken curry

    40 min

    A great fruity curry which is a firm family favourite, and can be spiced up or down according to taste. Serve with rice or naan bread.


    Oxfordshire, England, UK
    12 people made this

    Serves: 2 

    • butter or oil, for frying
    • 1 onion, chopped
    • 2 teaspoon curry powder
    • 200g chicken pieces
    • 1 tablespoon tomato puree
    • 2 dried apricots, chopped into small pieces
    • 125g sweet potato, peeled and diced
    • 100ml coconut milk (optional) OR 100ml stock
    • 50ml water
    • 75g peas
    • 1/2 tablespoon cornflour
    • 2 tablespoons Greek style yoghurt

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Fry onion gently in a little butter or oil until soft, avoid browning. Stir in curry powder for another minute.
    2. Add the chicken pieces, and once colour on the chicken changes, add the tomato puree, apricots, sweet potato, coconut milk (or stock), plus 50ml water. Cover and simmer for 20 minutes.
    3. Bring back to the boil, add the peas and reduce to a simmer for another 5 minutes. Mix the cornflour with 1 tablespoon cold water, then stir into the curry. Stir in the yoghurt.


    If you like a sweet curry, add a diced apple at the same time as the sweet potato, or stir in a tablespoon of mango chutney at the end.

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    Reviews in English (1)


    Just loved it. The yoghurt makes the difference. Awesome, thank you.  -  27 Sep 2015