An appetising combination of chicken and sweet potato give this curry a smooth, rich taste. Andy Waters' chicken curry recipe suggests using chicken thighs which are noted for their strong, wholesome flavour.
Browse through our collection of sweet potato recipes for more ways to use this vegetable.
Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes
Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes
Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil
Add the chicken thighs, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes
Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes
Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning
Stir in lemon juice to taste. Divide the curry across bowls or plates and sprinkle with coriander leaves. Serve immediately
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