Wide dish of Caribbean chicken and sweet potato chicken

Caribbean chicken curry

  • serves 4
  • Easy

Make this West Indian-style curry in half an hour. With coconut, cinnamon, cherry tomatoes and sweet potato, this quick chicken curry is a tasty and filling midweek dish for four.


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



  • 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

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