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.

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Ingredients

  • 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

Method

  • 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 

Indian Chicken Curry Recipe With Garlic and Black Pepper
Indian Chicken Curry Recipe With Garlic and Black Pepper

Nutritional Information

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