Sweet potato and chicken curry with lemon rice

Quick • Easy • Affordable

5 min preparation

Enjoy this Indian-inspired curry with a taste of coconut and coriander. A good coriander paste as a starting point makes the dish easy to make, and extra tasty.


Lemon rice

  1. 300g of loose rice
  2. 0.5 pcs of peeled lemon

Sweet potato and chicken curry

  1. 500g sweet potato
  2. 3 large fresh garlic
  3. 600g of chicken thigh fillet
  4. 2 tbsp of oil
  5. 4 tbsp of coriander paste
  6. 4 dl of coconut milk
  7. 0.5 pcs of lemon , the juice
  8. 1 tsp of salt, sea salt


20 g of coriander, fresh , coarsely chopped


  1. Boil rice according to the instructions on the package.
  2. When the rice is done, place it in a suitably large bowl. Grate over lemon peel and mix with a fork so it mixes well.
  3. Peel a squash, grate it and cut it into 2 cm pieces. Clean the garlic clove.
  4. Divide the thigh fillet into 2cm pieces. V arm neutral oil in an appropriately sized saucepan over medium heat. Add the chicken pieces and brown lightly for approx. 2 minutes before you have in the  sweet potato, whole garlic clove and coriander paste. Simmer quickly for approx. 30 seconds.
  5. Add the coconut milk, boil  up  and lock lid. Let it simmer for approx. 5 minutes, remove the lid and continue to cook for approx. 5 minutes without lid.
  6. Season with lemon juice, salt and possibly more coriander paste.

    Serve sweet potato and chicken curry with lemon rice. Top with coarsely chopped coriander.

Tips from the chefs:

- By using a fork when you mix the lemon peel into the rice, you get a more airy rice.

Ksh 000
per serving

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