Chicken curry in a hurry has never tasted this good!
I love a really good curry. Who doesn’t? But who has the time to make a chicken curry that has to sit for hours and hours cooking away until the meat is tender and all the flavours come through just right? I’d like to, it sounds nice, but I don’t have the time for that. Or the patience, shhhh!
I stumbled across this little combo one evening back in Zim when we had no power, (a common problem in Zimbabwe) I was hungry, there was chicken in the fridge and sweet potatoes in the veggie rack…And I had two options – cook on gas ring atop a gas canister or… nothing, no other options. I went with the gas ring, threw everything into a big pot and was amazed at the results.
40 minutes later I knew I had discovered something that I would be making for years and years to come. It’s so quick and easy to prepare – you will have the tastiest, most satisfying, healthiest chicken curry on your table and ready to go in under 45 minutes. That’s a win WIN in my books!
You can use ordinary potatoes for this curry if you’d like, but the sweet potatoes give it something extra. They seem to soak up all the flavours of the sauce and become even more scrumptious than they already are. I leave the skins on for extra fibre. For another great recipe using sweet potatoes see my lentil, sweet potato & tomato stew recipe.
As good as this dish is immediately after making it, and believe me it doesn’t disappoint, it’s even more flavoursome the next day. If you are looking for something you can make ahead of time and keep overnight, this is a great option!
The recipe doubles up easily, just double or triple all ingredients for more servings. Keep an eye on the liquid ratios and be sure to keep them the same so as not to end up with a curry that is too liquid or too dry.
If you make this, let me know what you think! Do you have any quick curry recipes that you make?
- 4 chicken breasts cut into 2cm cubes
- 1 large oinion chopped
- 2 cloves garlic chopped
- 1 400 g tin good quality tomato
- 1 165 ml tin coconut milk
- 6 baby sweet potatoes washed & diced in 2cm cubes (skins on)
- 3 heaped teaspoons good curry powder
- 1 1/2 tbsp olive oil
Fry diced onion and garlic in olive oil until the onions are clear and garlic is fragrant.
Add curry powder and cook for 1 min, stirring.
Slice chicken breasts into 2cm cubes and fry for about 1 min, then pour in the tin of tomato and half the tin of coconut milk.
Wash sweet potatoes well and dice into cubes. Add a dash of water and cook on a low heat, just simmering, until the sauce is thick and the chicken is cooked through. About 30 mins. Check on it occasionally and top up with a little hot water if it is looking too thick.
Once the curry is cooked, add the rest of the coconut milk, the curry should be saucy but thick, cook down a bit if it is too thin.
Serve with your choice of rice.