Vietnamese Chicken and Sweet Potato Curry

Save yourself some money and calories by making your own flavour packed curry at home. This creamy and mild Vietnamese Chicken and Sweet Potato Curry is comfort food at its best and so easy to make, you will never buy ready made curry sauce again. Tender chunks of chicken and soft bites of sweet potato smothered in a cream and flavour packed curry sauce.

You can't beat a classic chicken curry, and this one is bulked out with sweet potato and covered in the most incredible Vietnamese style curry sauce. With a well stocked spice rack, you can make this easy Vietnamese spice blend that will take a creamy chicken curry to the next level.

Jump to:

• Why should you try it?
• What you will need
• Step by step
• What vegetables to add
• What to serve this with
• FAQs
• Extra tips
• More curry recipes
• Recipe
• Feedback

Why should you try it?

What you will need

Step by step

One: Heat a dry frying pan over a medium heat. Add all the spice mix ingredients and roast for 2 minutes until they have darkened, shaking the pan constantly to prevent burning. Remove from the heat and allow to cool.

Two: Put the chicken in a bowl with half of the spice mix and the salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.

Three: Heat the oil in a large pan over a medium heat and brown the sweet potatoes for about 5 minutes so they are just browned, not cooked through. Remove the potatoes and set aside.

Four: Add the chicken to the pan and cook for 8-10 minutes, turning to brown all sides. Take the chicken out and put with the sweet potatoes.

Five: Add the shallots and garlic to the pan and stir fry for 5 minutes.

Six: Add the rest of the spice mix, coconut milk, lemongrass paste, kaffir lime leaves, carrots, fish sauce, chicken and sweet potatoes to the pan.

Seven: Stir well and simmer for 20 minutes.

What vegetables to add

The great thing about this a curry curry is that you can pretty much use any vegetables you want. It's a great fridge raid meal to reduce waste, as you can use vegetables that are starting to look a bit sorry for themselves.

We like chunky veg like bell peppers, courgette, aubergine and cauliflower. But you could also add carrot, mushrooms, broccoli or parsnip. 

We always like to add some greens to a dish if we can, so we why not try stirring in some spinach a few minutes before it is ready. You could use kale instead though or even some peas.

What to serve this with

If you are looking for a light meal, then just a big bowl of this chicken and sweet potato curry will hit the spot. However, if you want something more filling, then why not serve it with our Raita or our Turmeric Rice. Fluffy coconut rice also goes really well with this, as does our Homemade Flatbread.

FAQs

Extra tips

• Add a teaspoon of palm sugar at the end for a truly authentic taste.
• For this curry to have the best flavour, make sure you are using really good quality spices that haven't expired.
• Why not try making a plant based version of this and swapping the chicken for chickpeas.
• To make this curry spicier, add some extra dried chillies. You might want to wait until it is cooked to taste it and then sprinkle them on top to reach your desired heat level.

More curry recipes

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