roast yellow curry of chicken & sweet potato

roast yellow curry of chicken & sweet potato

This is one of my all time favourite curries. And the good news is the turmeric which is used to make the wonderful yellow colour is good for you too!

serves 3-4:
1 quantity yellow curry paste
400mL (1 1/2 cups) coconut milk
2 tablespoons fish sauce
4-8 chicken drumsticks
750g (3/4lb) sweet potato, scrubbed and sliced into 1cm (1/2in) rounds
large bunch coriander (cilantro), to serve

1. Preheat your oven to 200C (400F).

2. Place curry paste, coconut milk, and fish sauce in an oven proof casserole. Stir. Add chicken and sweet potato.

3. Bake uncovered for 30 minutes.

4. Turn chicken and bake for another 30 minutes or until chicken and sweet potato is cooked. Serve in bowls topped with coriander leaves.

leftover potential?

Brilliant! Improves with age. Will keep in the fridge for a week or so. And freezes well.

variations for fun

vegetarian / vegan – season with salt instead of the fish sauce and replace chicken with 1-2 drained cans of chickpeas added at the half way mark.

different chicken – feel free to use chicken breasts or thigh fillets. Decrease the cooking time to about 40 minutes. Thighs on the bone can also be used.

fish-free – just season with salt instead of the fish sauce.

different veg – the sweet potato is pretty special but pumpkin, parsnip, turnip, carrots, cauliflower or jerusalem artichokes will all be lovely.

commercial curry paste – use 3-4 tablespoons commercial red or yellow curry paste and add an extra 1/2 cup water.

short on time? – use a commercial curry paste and simmer on the stove until the chicken and sweet potato are tender, around 30 minutes.

no coconut milk? – replace with 1 cup water and stir in 1/2 cup cream just before serving.

problem solving guide

sweet potato falling apart – this means it’s overcooked. Leaving the skin on can help keep it together. Or next time chop into larger pieces so it takes longer to cook.

bland – season with a little more fish sauce and possibly a little palm sugar or brown sugar. And add more chilli!

too sweet – the sweet potato can be intense. Add more fish sauce or some salt to balance it.

too watery – remove the chicken and sweet potato and simmer until thickened.

too thick – add in a little more water.

chicken tough – a sign of over cooked chicken. Next time check after 45 minutes.

serving suggestions

Lovely in big bowls as a meal on its own. Or serve with steamed rice or finely grated raw cauliflower (aka cauliflower rice).

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