Name: Chicken Curry with Coconut Cream and Sweet Potatoes
Yield: Serves 4
Ingredients: 450g/1lb sweet potato or pumpkin, cubed and deep-fried; salt and freshly ground black pepper; 2 teaspoons mild curry powder; 1 teaspoon ground turmeric; red chilli peppers, deseeded and sliced, to garnish; 450g/1lb skinned free-range chicken breast fillets, cubed; about 150ml/5fl oz chicken stock; 1 teaspoon minced garlic; 1 blade of lemon grass, finely chopped; 1 onion, minced or grated; 2 teaspoons crushed dried red chilli peppers; 2 tablespoons groundnut oil; 1 teaspoon sugar; 225ml/8fl oz coconut cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Best of Floyd

By Keith Floyd

Published 1995

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 and that's what I do for a living – and I'm not complaining!

Ingredients

2 tablespoons groundnut oil
1 onion, minced or grated
1 teaspoon m

Method

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 chilli peppers. Cook for 2–3 minutes. Add the chicken pieces and coat well with the spices. Pour in enough stock to cover, then simmer until well-reduced. Add the coconut cream and cook for about 20 minutes until the chicken is tender. If you are using a wok

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