• Coconut Chicken And Sweet Potato Curry

    chicken and sweet potato curry


    • 8 boneless, skinless chicken thighs cut into chunks
    • 8 cups sweet potato, cut into 1 inch cubes
    • 3 tablespoon coconut butter
    • 4 cloves garlic, crushed
    • 1 and 1/2 teaspoons mustard seeds
    • 2 cans full fat coconut milk
    • 1 teaspoon coriander
    • 2 teaspoons cumin
    • 1 teaspoon turmeric
    • 1 and 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 2 teaspoons green chili paste
    • 1 and 1/2 tablespoons lemon juice


    1. Heat a large wok or fry pan over a medium heat. Melt coconut butter and add chicken pieces. Cook until almost done but not quite. Remove and set aside
    2. In the same pan, saute garlic and mustard seeds for 2-3 minutes. Add a little more coconut butter if required
    3. Add coconut milk, coriander, cumin, turmeric, chili paste, salt, lemon juice and sweet potato
    4. Bring to a simmer for about 15 minutes or until the sweet potato just begins to soften
    5. Add chicken back to the dish to finish cooking while the sweet potato softens completely
    6. Serve as is or on a bed of cauliflower mash or brown rice