West Indian chicken curry

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• Natalie

  20 September 2011

  Natalie rated this recipe

  

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• bryan1987

  20 September 2011

  bryan1987 rated and commented on this recipe

  

  Really easy to make but had sting ring the next day. Only kidding was a nice simple dish

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• 2ndRateMind

  03 October 2011

  2ndRateMind commented on this recipe

  I honestly don't see much west-indian about this recipe at all, except maybe the sweet potato. But it's a good enough introduction to cooking curry, so I support the ethos. I'll cook it tonight, with no sweet potato, but with chick-peas, green beans, and curry paste to replace the powder, and shed-loads of Hot Hot Hot chilli powder. Oh yes, and I'll be using bone-in thighs, not (the vastly over-rated and over-priced) chicken breasts. I'll double the quantities, cook it long and slow, and with any luck it will last until the next giro flops onto the door-mat.

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• 2ndRateMind

  03 October 2011

  2ndRateMind commented on this recipe

  It's bubbling nicely. I found a parsnip, lurking at the back of the fridge, so that went in to replace the sweet potatoes, which I don't have to hand. I put some split yellow peas in, which will break down to thicken the sauce. Some cloves and cardomoms went in as well, because I like them. Now, it will all just simmer on a low heat, for an hour to an hour and a half. Then, the cherry tomatoes will go in, along with the green beans, and the chilli powder, for the last 20 minutes.

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• Amber65

  13 October 2011

  Amber65 rated and commented on this recipe

  

  Am a recent Newbie to Goid Food and have loved the recipes over the last month. This just did not work. Like another comment above all you could taste was the spice and not a lot else. I wonder if it just needs a longer time to cook the spices ?

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• Meeks

  30 October 2011

  Meeks rated and commented on this recipe

  

  Lovely meal and very easy! Great introduction into making curries.

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• madkat

  30 November 2011

  madkat commented on this recipe

  For a simple curry, with a few modifications, its tasty, quick and easy. Don't use Tesco curry powder as its minging. Boneless skinless thigh fillets are actually cheaper that breast fillets and have a lot more flavour and absorb more flavour. We never buy chicken breast fillets now. Ever!!!!! If anything they are underrated!!!!!

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• Dave Mc

  14 February 2012

  Dave Mc rated and commented on this recipe

  

  It was ok. Sweet potatoes were a disappointment, too bland. Having read other comments before I tried this, I too, added a tsp of hot chilli powder to give it extra zip. I'm glad I did, thanks for the heads up guys!

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• carl

  20 February 2012

  carl rated and commented on this recipe

  

  Loved this dish. following other reccomendations here I added one cinnamon stick while frying the onions and garlic; plus 1 tsp of crushed chilli with the curry powder. It tasted fantastic, especially the sweet patatoe. It's my new favorite curry and I'll be cooking it lots. My wife did not like the tomatos so I will probably skip those from now on, though they did not add much to the actual curry any way as the sweetness of those stood out a bit too much.

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• Tracey

  29 February 2012

  Tracey rated and commented on this recipe

  

  Really quick and easy. Did not have any sweet potato so used normal potatoes. Still an excellent dish.

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• Liz G

  13 March 2012

  Liz G rated and commented on this recipe

  

  I'm glad I read the comments before making this. I added an extra tbs of curry powder and the cumin and chilli powder as suggested, which made it very tasty. The tomatoes add nothing and don't really 'go' with the dish. I will make this again and probably add peppers for a contrast with the sweet potato - needs a bit of crunch.

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• Lizbeth

  20 April 2012

  Lizbeth commented on this recipe

  We really enjoyed this dish, and it was so quick and easy to make. Only comment is that the sweet potato didn't cook in the given time, so next time I will parboil it first. I'm not familiar with West Indian food, and would appreciate suggestions on what other dishes to serve with this curry. Any ideas?

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• Bodster

  04 May 2012

  Bodster rated and commented on this recipe

  

  everyone loved this. So easy to make and every one was wanting seconds. Excellent for people who are not massive curry lovers and people watching the waste line.... I will be making it again!

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• Eliot Ball

  31 May 2012

  Eliot Ball commented on this recipe

  Probaby best to start the garlic after a couple of minutes because I burnt it a bit by putting it in at the same time as the onion. Otherwise great!

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• Jessiejo

  07 July 2012

  Jessiejo rated and commented on this recipe

  

  Tried this one but added easy ginger, chilli flakes and used jailfrazie curry powder and it turned out very flavorble. Will defiantly be doing again

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• Myfanw

  10 September 2012

  Myfanw commented on this recipe

  Yum! So simple to cook and tested very nice! Spicy but smooth thanks to the coconut milk. Will definitely make again but might add some more veggies.

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• Julia

  Today

  Julia rated and commented on this recipe

  

  I add cumin & coriander and also Kaffa lime leaves but that did not make very much difference to this very bland dish.

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Ingredients

• 1 large onion , chopped
• 2 garlic cloves , chopped
• 2 tbsp curry powder
• 1 large sweet potato , peeled and cut into small chunks
• 4 skinless boneless chicken breast fillets , cut into chunks
• 400g tin coconut milk
• 100g whole cherry tomatoes
• fresh coriander , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Ingredients

• 1 large onion , chopped
• 2 garlic cloves , chopped
• 2 tbsp curry powder
• 1 large sweet potato , peeled and cut into small chunks
• 4 skinless boneless chicken breast fillets , cut into chunks
• 400g tin coconut milk
• 100g whole cherry tomatoes
• fresh coriander , to serve

PER SERVING

417 kcalories, protein 37.6g, carbohydrate 25.6g, fat 19.0 g, saturated fat 14.5g, fibre 4.6g, salt 0.67 g

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