Chicken, Coconut, and Sweet Potato Curry

Posted on February 23, 2012. Filed under: Food | Tags: , , , , |

Americans love our Mexican food. Mmmm… Burritos, tacos, fresh salsa with cilantro!  Combine these zesty dishes and friends and it’s a recipe for an instant party!  Upon moving to Northern Ireland, I have learned the Northern Irish have the same love, only towards Indian dishes served over a bed of basmati rice.   Take out menus consist of Curries and Kebabs.  A Northern Irish friend, Angela Boyd – from the good ol’ Ballymena area, gave me this recipe for Chicken, Coconut, and Sweet Potato curry.  She served it at her daughter’s 21st Birthday party for over 30 something hungry partiers.  My taste buds are not tempted by spicy delicacies, yet this curry is mild in spice, but not in flavor (Perfect for children & beginner curry tasters!)  If your taste buds are tickled by spices, use a spicy curry paste, or double the curry paste below.  Enjoy!

Chicken, Coconut, and Sweet Potato Curry


1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300 ml chicken stock
400 ml can coconut milk
175 grams frozen peas


Heat the oil in a deep frying pan or wok, 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. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving. Serve with basmati rice.

    Naan Bread


 For the dough
250g/9oz plain flour
2 tsp sugar
½ tsp salt
½ tsp baking powder
110-130ml/3½-4½fl oz milk
2 tbsp vegetable oil, plus extra for greasing
For the topping 
nigella seeds, poppy seeds or sesame seeds, or chopped garlic and fresh coriander
1 tbsp butter, melted, to serve


1. For the dough, sift the flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.

2. Make a well in the centre of the flour mixture and pour in the liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the ‘well’, to make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

3. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a warm place for 30-45 minutes. Form the dough into five balls.

4. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of the grill to heat.

5. Roll the dough balls out quite thinly, ideally in a teardrop shape. Sprinkle over your chosen topping and press into the surface of the dough. Place the nans onto the hot baking sheet and grill for just 1-2 minutes, or until lightly browned. Brush with butter and serve hot.  Yum!


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3 Responses to “Chicken, Coconut, and Sweet Potato Curry”

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grill? as in the outside grill or can I bake this, or pan fry it in a skillet?

Personally, I bake it at a very high temperatere. You can also fry it in a skillet. Enjoy!

Oh, great naan recipe! I’m going to try this.. Thanks for posting!

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