West Indian Chicken Curry With Cinnamon and Tomatoes

West Indian chicken curry with cinnamon and tomatoes

  • serves 4
  • Easy

Make a curry in half an hour. With coconut and sweet potato, this quick chicken curry is a tasty and filling midweek dish for four.



  • onion 1 large, chopped
  • garlic 2 cloves, chopped
  • curry powder 2 tbsp
  • cinnamon 1/2 tsp
  • sweet potato 1 large, peeled and cut in small chunks
  • skinless chicken breasts 4, chopped into chunks
  • coconut milk 400g tin
  • cherry tomatoes 100g, whole
  • fresh coriander to serve


  • Step 1

    Cook the onion and garlic in a tsp of oil for 5 minutes. Season, then stir in the curry powder and cinnamon. Cook for another minute, then add the potatoes and chicken.

  • Step 2

    Pour in the coconut milk. Simmer for 10-12 minutes, then add the tomatoes and simmer for 2 minutes.

  • Step 3

    Serve sprinkled with fresh coriander.

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

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Nutritional Information

  • Kcals 417
  • Fat 19g
  • Carbs 25.6g
  • Fibre 4.6g
  • Protein 37.6g
  • Salt 0.67g