Chicken Curry with Coconut Cream and Sweet Potatoes

Preparation info

  • Difficulty


  • Serves


Appears in

Far Flung Floyd

Far Flung Floyd

By Keith Floyd

Published 1994

  • About

I had great fun cooking this mild and slightly sweet curry on the roof of a boat, drifting up and down the river in Saigon. It seems completely mad to cook things on the roof of a boat when you can do it in a perfectly good kitchen, but that’s what filming is all about.


  • 2 tablespoons groundnut oil
  • 1 onion, minced or grated
  • 1 teaspoon minced garlic
  • 1 blade of lemon grass, finely chopped
  • 2 teaspoons mild curry powder
  • 1 teaspoon ground turmeric
  • 2 teaspoons crushed dried red chilli peppers
  • 450 g (1lb) skinned free-range chicken breast fillets, cubed
  • About 150 ml (¼ pint) chicken stock
  • 225 ml (8fl oz) coconut cream
  • 450 g (1lb) sweet potato (or pumpkin), cubed and deep-fried
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon sugar
  • Red chilli peppers, seeded and sliced, to garnish


Heat the oil in a large pan or wok and cook the onion and garlic until softened. Add the lemon grass, curry powder, turmeric and dried red chillies. Cook for 2-3 minutes. Add the chicken pieces and coat well with the spices. Pour in enough chicken stock to cover, then simmer until the stock has well reduced. Add the coconut cream and cook for about 20 minutes, until the chicken is tender. If you are using a wok, cook over a low heat and keep an eye on it, stirring from time to time. Add the cubes of potato (or pumpkin) approximately 10 minutes before the end of the cooking time. Season with salt, pepper and sugar.

Garnish with slices of fresh red chillies and serve with warm crispy bread or a side dish of stir-fried matchstick courgettes sprinkled with sesame seeds.