Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Spicy Chicken and Sweet Potato Curry

Chris Bavin's family favourite recipe for chicken and sweet potato curry is quick to prepare and packed with delicious, comforting flavours. Swap this for your usual Friday night takeaway and you won't be sorry.

From the book

Chris Bavin


You have to love a curry, especially at the end of a long working week – maybe with a cheeky beer and a movie. This is one of my favourites because the potatoes give a natural sweetness and it’s so simple to make, especially if you have a jar of my Indian Spice Mix at the ready!

Read more Read less


1 large onion, finely chopped
30g (1oz) butter
2 tbsp oil
3 garlic cloves, crushed
5cm (2in) piece ginger, peeled and grated
1 red chilli, deseeded and chopped
2 tbsp Indian Spice Mix (see below)
2 x 400g cans coconut milk
400g can chopped tomatoes
1 large sweet potato, peeled and cut into 1cm (1⁄2in) cubes
8 chicken thighs, skinned and boned, each piece cut into 4 pieces
Rice, to serve
Coriander leaves and toasted flaked almonds, to serve (optional)
For the Indian Spice Mix:
2 tbsp ground coriander
2 tbsp ground cumin
1 tsp turmeric
2 tsp mustard seeds
1 tsp ground cinnamon
1 tsp chilli powder or flakes

Don't miss our spring eBook sale!


To make the Indian spice mix:

Mix together all the spices and store in an airtight jar for up to 1 year. This mix of classic Indian spices combines warm, peppery, and spicy flavours with sweet and nutty notes. Combine with ginger, garlic, and chilli to create a flavour base for dishes.

To make the curry:

1. Fry the onion in the butter and oil on a low heat for a few minutes, until the onion starts to turn golden brown.

2. Add the garlic, ginger, and chilli and cook for a minute before adding the spice mix. Cook for another 2 minutes, or until the spices are fragrant, then stir in the coconut milk and tomato sauce or tomatoes. Add the sweet potato and chicken and simmer gently for 40 minutes, or until the chicken is tender.

3. Serve the curry on a bed of rice, topped with the coriander and the flaked almonds, if using.

Cook’s Note: To get ahead, make the sauce without any of the meat or vegetables and then freeze it in batches. When you want a quick curry, simply thaw the sauce in a pan over a low heat, or in the fridge overnight, then add any vegetables, meat, or fish you have to hand and simmer everything gently until cooked through.

Comments are closed.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Good Food, Sorted: Save Time, Cook Smart, Eat Well

Close menu