Chicken and Sweet Potato Curry

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A hearty, medium-spiced curry that’s packed with tender chunks of chicken and sweet potato. Cilantro adds freshness to this rich coconut-scented curry.

recipe updated Jun 8, 2020


  • Onion icon
    1 (140g)
  • Fresh chili icon
    Fresh chili
    1 (20g)
  • Chicken breast icon
    Chicken breast
    1 (112g)
  • Sweet potato icon
    Sweet potato
    4 (740g)
  • Green beans icon
    Green beans
    2.5 cups (306g)
  • Long grain rice icon
    Long grain rice
    as needed
  • Cilantro icon
    2 tbsp (4g)
  • Vegetable oil icon
    Vegetable oil
    2 tbsp (30ml)
  • Korma paste icon
    Korma paste
    3 tbsp (about 44g)
  • Coconut milk icon
    Coconut milk
    700ml (700ml)
  • Canned chopped tomatoes icon
    Canned chopped tomatoes
    411g (about 1¾ cups)


  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add vegetable oil to a clean large saucepan
  2. Heat
  3. Add onion to the large saucepan
  4. Cook until softened - 3 min
  5. Add fresh chili, chicken breast and sweet potato to the curry
  6. Cook while stirring occasionally - 5 min
  7. Add korma paste to the curry
  8. Cook - 1 min
  9. Add coconut milk, canned chopped tomatoes and green beans to the curry
  10. Boil then reduce heat
  11. Cover
  12. Simmer until tender - 15 min
  13. Add long grain rice to a clean medium bowl
  14. Stir in cilantro to the medium bowl
  15. Serve curry
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