Chicken Curry

Creamy Chicken & Chickpea Coconut Curry

How about a chicken coconut curry? Full of sweet potato and chickpeas it will fill up the whole family. An easy curry recipe, it can be prepared in 20 mins!
  • 20 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 4 People


  • 2 teaspoons vegetable oil
  • 500 g chicken thigh fillets, skinless, cut into chunks
  • 1 medium sweet potato (kumera), peeled and cut into chunks (400 g)
  • 1 sachet Continental Recipe Base Mild Mince Curry
  • 1 cup water
  • 1 x 270 mL can reduced-fat coconut milk
  • 1 x 400 g canned chickpeas, drained
  • 2 teaspoon fish sauce
  • 2 teaspoons brown sugar
  • 1 cup frozen peas
  • 2 tablespoons chopped coriander
  • 1 tablespoon finely shredded basil

  1. Heat oil in wok or large frying pan over medium high heat. Stir-fry chicken for 5 minutes or until browned.

  2. Stir in recipe base, water, coconut milk, chickpeas, fish sauce and sugar.

  3. Bring to the boil, reduce heat to medium low. Add sweet potato and simmer, uncovered, for 10 minutes stirring occasionally, or until chicken and sweet potato is cooked.

  4. Stir in peas and cook for a further minute. Stir in coriander and basil, before serving.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 422.41 kcal
Protein (g) 27.83 g
Sugar (g) 13.14 g
Fat (g) 15.32 g
Fibre (g) 8.27 g

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