Creamy coconut chicken and sweet potato curry
Soft chicken thigh and sweet potato in a mild, creamy coconut sauce scented with ginger and lime.
- Time45 min
- LevelEasy
- Costabout £2.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the coconut oil in a large pan. Cook the onion for 6 minutes until soft.
6 min - 2
Add the garlic, ginger, cumin, ground coriander, turmeric and chilli. Stir for 1 minute until fragrant.
- 3
Add the chicken and stir for 4 minutes, until it turns white on the outside.
4 min - 4
Pour in the coconut milk and water. Add the sweet potato and salt. Simmer gently for 20 minutes, until the potato is soft and the chicken is cooked through.
20 min - 5
Meanwhile cook the rice in boiling water for 10 minutes and drain.
10 min - 6
Stir the spinach and lime juice into the curry for 2 minutes, until the spinach wilts.
2 min - 7
Serve over rice, scattered with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.