Chicken Curry with Coconut Cream and Sweet Potatoes

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Best of Floyd

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