A good curry isn’t just packed with flavour—it’s also incredibly nourishing. The blend of warming spices in a quality curry paste brings not only depth of taste but also gut-loving and anti-inflammatory benefits.

What I love about this hearty recipe is how much it leans on pantry staples:

• A quality curry paste – look for one without seed oils. I personally love the Church Farm range, it’s unmatched.
• A clean coconut milk – ideally just one ingredient. I always reach for Ayam.
• A nourishing chicken stock – Urban Forager’s concentrate is my go-to.
• And of course, good-quality tinned tomatoes – Mutti is my favourite.

These four are fridge and pantry staples in my kitchen. Add some chicken, sweet potato, and a couple of simple extras, and you’ve got yourself a big, flavourful batch of goodness to enjoy through the week—or pop in the freezer for a future no-fuss meal.

I’ve listed the recipe as serving 4, but it could easily stretch to 6, especially if you’re serving it with rice. I personally enjoy mine as is—no extras needed.

I usually make this in a pressure cooker, which I find so efficient. There’s something incredibly satisfying about loading it all in, pressing start, tidying the kitchen, and then having a rich, warming curry ready in just 12 minutes (though keep in mind the machine takes about 10 minutes to come to pressure). For this method, keep your chicken and sweet potato in larger chunks—the pressure cooking naturally breaks them down to a perfect texture, and smaller pieces can end up overcooked.

That said, it works just as beautifully on the stovetop too. If you’re cooking it in a pot, go for smaller pieces of chicken and sweet potato to ensure even cooking. Both methods are included below—so pick what works best for you.