Sweet Potato Chicken Curry Stew
Prep time
Cook time
Total time
Serves: 4-6
  • Olive oil for the pan
  • 2 large cloves of garlic, minced
  • 1 small onion, finely diced
  • 1 rounded TBSP curry powder
  • 2 boneless skinless chicken breasts, cut into chunks
  • 6 boneless skinless chicken thighs, cut into chunks
  • 2 large sweet potatoes, cut into chunks
  • 2 - 14 oz tins coconut milk
  • 4 cups chicken broth
  • 1 cup fresh or frozen peas
  • S&P to taste
  1. Heat oil in a large heavy bottomed pot over high heat.
  2. Lower temperature to medium high and add onions and cook for 3 or 4 minutes until beginning to sweat.
  3. Add garlic stirring to combine for about 30 seconds.
  4. Add curry powder and stir to combine, allowing spice to meld with the onions and garlic.
  5. Add chicken pieces in stages being careful not to over crowd the pan and cook until golden, about 7 mins or so.
  6. ***If you are choosing shrimp for this recipe instead, I strongly recommend removing the shrimp once it has cooked mostly through to a separate dish to add back later... if using chick peas, add them at this point but you can leave them in for duration***
  7. Add sweet potato chunks tossing with other ingredients to combine flavours and cook out for a few minutes.
  8. Add coconut milk and chicken broth, reducing heat to medium low and covering.
  9. Check and stir the soup every 10 minutes or so until sweet potatoes are just fork tender, about 15 or 20 minutes.
  10. Add peas and adjust seasoning.
  11. Cook for another 5 minutes or so.
  12. Wait for people to be drawn to your kitchen by the scent!
Recipe by Be Still & Eat at http://bestillandeat.com/sweet-potato-chicken-curry-stew/