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West African chicken and sweet potato curry

• Janine Ratcliffe

Published: February 5, 2015 at 5:15 PM

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Serves 4

Easy

Total time: 1 hr and 30 mins

A star rating of 5 out of 5.2 ratingsRate

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Inspired by the peanut-based curries of West African cooking, this recipe is a simplified version, using peanut butter as a quick shortcut. It also freezes really well if you fancy making a double batch.

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Try this West African-style chicken and sweet potato curry, then check our our panang curry, Thai red chicken curry, Caribbean chicken curry, peanut butter chicken curry and more chicken curry recipes.

Ingredients

Nutrition

• 150g smooth peanut butter

• 2 onions

  1 diced

• 50g after peeling ginger

• 1 tbsp ground cumin

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 1 tsp cayenne pepper

• 1 scotch bonnet chilli

  halved lengthways and seeded

• 1 tsp vegetable oil

• 400g can coconut milk

• 1 chicken stock cube

  crumbled

• 8 chicken thighs

  skinned

• 500g sweet potatoes

  halved lengthways and cut into chunks

TO SERVE

• a good handful coriander

  most chopped

• 1 red chilli

  seeded and finely sliced

• 2 tbsp roasted peanuts

  chopped just a few times

• cooked rice

• a few wedges lime

Nutrition: per serving

• kcal770
• fat44.6g
• saturates21.6g
• carbs39.5g
• fibre5.8g
• protein49.7g
• salt1.6g

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Method

• step 1

  Put the peanut butter into a bowl, add 400ml boiling water and mix until smooth.

• step 2

  Put the roughly chopped onion, ginger, spices and scotch bonnet chilli into a food processor or blender, and whizz to a smooth paste – if it’s too dry, add some of the peanut water. Heat a large pan, add the diced onion and oil, and fry until soft. Stir in the paste with ½ tsp white or black pepper and fry for a few minutes more until fragrant.

• step 3

  Add the coconut milk and peanut water, followed by the chicken stock cube and chicken thighs. Put the lid on and simmer for 45 minutes, stirring occasionally so nothing sticks to the bottom.

• step 4

  Add the sweet potato and, leaving the lid off the pan, cook for 15 minutes if freezing or 20 minutes if eating straight away. If the sauce is too thick, add a splash of water. Season well.

• step 5

  To serve, scatter the rest of the coriander, fresh chilli and chopped peanuts over the top. Serve with rice and lime wedges.

Want to know how to make chicken curry? Check out our best chicken curry recipes

Indian Chicken Curry Recipe With Garlic and Black Pepper

Authors

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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