Chicken and Sweet Potato Korma

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This is a quick and simple to cook curry dish that has lots of creamy, curry flavour and very little chilli heat.


  • 2 banana shallots, peeled and sliced
  • 2 cloves of garlic, peeled and finely sliced
  • 2 tbsp of our  Korma paste or use a shop bought Korma curry paste
  • 2 large boneless, skinless chicken breasts, cut into 2cm pieces
  • 2 medium sweet potatoes, peeled and cut into 1cm cubes
  • 4 tbsp red lentils.
  • 300ml chicken stock
  • 400ml coconut milk
  • 150g frozen peas
  • 1 tbsp groundnut oil
  • sea salt and black pepper for seasoning.



  1. Heat the oil in a non-stick sauté pan over a medium heat, and cook the chicken pieces for 2-3 minutes until they take on a little colour.
  2. Now add the shallots and garlic, stir,  and cook for a further 1 minute.
  3. Add the curry paste, sweet potatoes, and lentils, and stir until everything is coated, and cook for 2 minutes.
  4. Pour the stock and coconut milk into the pan, mix well and bring to a simmer. Cover and cook for 20 minutes, stirring occasionally.
  5. After 20 minutes the sauce should have thickened; now add the peas and cook for 3 more minutes.
  6. Check the seasoning and add salt and pepper as necessary.
  7. Serve with steamed green beans and  basmati rice or  Indian bread.

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