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–+ servings
Chicken and kumara curry

CHICKEN & SWEET POTATO CURRY

Enjoy this fragrant and flavorful Chicken & Sweet Potato Curry! Tender chicken, sweet potatoes, and a creamy coconut curry sauce simmer together in your slow cooker for ultimate comfort. Easily made vegetarian with chickpeas or tofu. Perfect for a cozy weeknight meal – adjust curry paste to your desired heat level.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Servings 4 Servings
Calories 561 kcal

Equipment

Ingredients
  

  • 3 Tbsp red curry paste
  • 3 Tbsp peanut butter (smooth or crunchy)
  • ¾ cup coconut cream
  • 3 Tbsp brown sugar
  • 3 Tbsp fish sauce
  • ½ tsp turmeric (optional)
  • 600-800 g golden kumara (sweet potato)
  • 600-700 g 8 large chicken drumsticks or 4 large thighs (boned or deboned)
  • 4 firm (vine-ripened, red tomatoes, chopped)
  • 1-2 Tbsp cornflour (cornstarch, potato starch or arrowroot for thickening, optional)
  • Basil or flat-leaf parsley to garnish

Instructions
 

  • Turn the slow cooker onto HIGH and coat with non-stick spray. Add the first five ingredients directly into the cooker, adding the turmeric for extra flavour and colour if you like, then stir everything together until blended.
  • Take your chicken pieces and coat them briefly in the sauce and place temporarily on a plate.
  • Peel the kumara (sweet potato) and cut into 1cm thick slices, cutting large slices in half again crosswise. Place these in the sauce.
  • Lay the chicken pieces on top of the kumara. Cover and cook on HIGH for 4 hours, or until the chicken has cooked through. From time to time, turn the chicken pieces over to ensure they are cooked evenly. After 3 hours of cooking, add the chopped tomatoes and give the whole mixture a stir – this will break up the kumara and start thickening the curry.
  • 15 minutes before serving, check that you are happy with the consistency. If you prefer a thicker sauce, mix the cornflour, potato starch or arrowroot into a thin paste with a little water and stir in. If it needs thinning down, just add a little water.
  • Serve over brown or white rice with basil or flat-leaf parsley as garnish.

Nutrition

Calories: 561kcalCarbohydrates: 46gProtein: 25gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 92mgSodium: 1303mgPotassium: 994mgFiber: 6gSugar: 18gVitamin A: 23100IUVitamin C: 6mgCalcium: 95mgIron: 3mg
Keyword Chicken sweet potato curry, Curry
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