Dinner

Caribbean Chicken Curry with Sweet Potato

Name: Caribbean Chicken Curry with Sweet Potato
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Ingredients: 350 g Chicken thigh, skinless and boneless; About 4 tsp (8 g) Curry powder; 300 g Sweet potato; 100 g Onion; 3 cloves, about 9 g Garlic; A thumb, grated Fresh ginger; One scotch bonnet, left whole Fresh red chilli; A few sprigs Fresh thyme; 200 ml Reduced-fat coconut milk, tinned; 300 ml Chicken stock; 6 g Rapeseed oil; 30 g Spring onion

Thighs stewed with curry powder, thyme, scotch bonnet and chunks of sweet potato in reduced-fat coconut milk. 40 g of protein for 491 kcal a serving.

Calories: 491kcal
Protein: 40g
Fat: 18g
Carbs: 39g

Per serving, makes 2. 20 minutes of work, then thirty-five minutes on the hob. Published 8 September 2026.

Allergens

Celery

Some blends include mustard seed. Check the jar.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Chicken thigh, skinless and boneless350 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Curry powderAbout 4 tsp (8 g)
A Caribbean or Madras blend. It is a lot, and it is the whole flavour.
Sweet potato300 g
Raw, peeled weight.
Onion100 g
Garlic3 cloves, about 9 g
Fresh gingerA thumb, grated
Fresh red chilliOne scotch bonnet, left whole
Fresh thymeA few sprigs
Reduced-fat coconut milk, tinned200 ml
Chicken stock300 ml
Made up from a cube or a pot.
Rapeseed oil6 g
Spring onion30 g

Method

Toss the chicken in chunks with half the curry powder and a teaspoon of salt.
Fry the chopped onion in the oil for six minutes, add the garlic, ginger, thyme and the rest of the curry powder and stir for a minute until it smells toasted.
Add the chicken and brown it for five minutes, then the sweet potato in 3 cm chunks, the coconut milk, stock and the whole scotch bonnet. Simmer with the lid half on for twenty-five minutes.
Lift out the chilli before it bursts, check the sweet potato is soft, and serve with the spring onion over.

Worth knowing

The whole scotch bonnet gives the fruit and the perfume without much of the heat. Pierce it or let it split and the dish becomes very hot.
No gluten and no dairy. The sweet potato is the carbohydrate at 150 g a serving, about 130 kcal.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.