Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.

Chicken & Sweet Potato Curry

This Vietnamese curry originates from an ancient old cookbook of mine, Far Flung Floyd. Quick and easy I’ve played with the original recipe over the years. Floyd deep fried the sweet potatoes. I’ve just added them diced to the sauce (far simpler) and healthier too!

Serves: 4

Prep: 10 minutes
Cooking: 30 minutes
Total: 40 minutes

Difficulty: easy



1 onion chopped
3 garlic cloves crushed
2 chopped chillis
1 tsp salt
1 tsp turmeric
1 lemongrass stick chopped
2 tbsp oil
2 tsp curry powder
4-6 chicken breasts cut into strips
3 tsp honey
150ml chicken stock
400ml coconut milk
1 large or 2 small sweet potatoes peeled and cubed

Soften the onion in the oil then add the spices, garlic, chillis, salt and lemongrass. Toast for 5 minutes.

Add the chicken. Colour for a couple of minutes then add the honey and stock. Bring to a simmer.

Add the sweet potatoes and coconut milk and simmer for 15 minutes then serve with rice.

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