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Caribbean Chicken Curry


  • 1 tbsp oil
  • 2 onions chopped
  • 4 garlic cloves chopped
  • Thumb size piece of ginger grated
  • 1 tbsp thyme
  • 2 tbsp curry powder
  • 0.5 tsp hot ground chilli or to taste
  • 2 sweet potatoes peeled and cut in small chunks
  • 6 skinless boneless chicken breasts chopped into chunks
  • 400 g can coconut milk
  • 150 g cherry tomatoes
  • A few sprigs of corriander sprigs for garnishing optional


  1. Fry onion in oil for 5 minutes on low heat.

  2. Add garlic and ginger and cook for 1 minute.
  3. Add curry powder and thyme and cook for a further 2 minutes, stirring frequently.
  4. Stir in the coconut milk, chicken and sweet potato and simmer for 10-12 minutes.
  5. Add tomatoes and simmer a further 2 mins.
  6. Serve the curry with plain rice, wedges of lime and sprinkled with coriander. Or try it with rice and peas.

  7. Don't forget to season with salt and pepper!