Keith Floyd's Recipes

Chicken Curry

  March 26th, 2010
vietnamese chicken curry

On a gentle river cruse there is nothing like slow cooking, rich, hearty chicken and sweet potato curry


  • Filet of leg of chicken
  • Sweet potatoes, quickly deep fried in oil
  • Coconut milk
  • Finely chopped oinions
  • Garlic
  • Yellow curry powder
  • Ground turmeric
  • Crushed dried chillies
  • Fresh chilies
  • Very finely chopped lemongrass
  • Couple of bruised stocks of lemongrass

In a pot with hot oil, add the onions and let brown a little bit then add the garlic add the chicken in and let it take color. Add the curry powder to the pot and stir around, then the chillies goes in, the lemon grass little bit of suger, salt and white paper.

Moist with simple chicken stock and simmer gently for about 20 minutes.

Add the sweet potatoes and the the coconut milk. Let it thicken for about 10-15 minutes.

2 Responses to “Chicken Curry”

  1. James Stirling Says:

    Keith Floyd was a fabulous cook and the ‘Godfather’ of TV cooks!
    He said it like it was, and his version here of East Coast Malay coconut based chicken curry tastes absolutely the best ever, and as the Malays will say ‘Makan Bagus!’ meaning excellent food.
    God bless him, if only he had not loved alcohol so much he could still be cooking for us on TV perhaps.

  2. Joan Evans-Barrow Says:

    Just watched this curry being made by the master for someone who
    Loves curry but not onion this is brill and quick he’s a genius

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