Chicken Pot Pie
55 min
Comfort food at its finest — creamy chicken and vegetables under a golden puff pastry lid. Makes the whole house smell incredible.
chickenbakedcomfort food
Warming, coconut-based curry with roots in the Caribbean — no curry powder in sight. The chicken thighs stay juicy no matter how long they simmer.
Instructions
- 1
Roughly chop the onion, garlic, ginger, and chili, then throw them into a food processor along with the tomato paste, ground coriander, ground cumin, and olive oil. Blitz everything into a smooth paste.
- 2
Cut the chicken thigh fillets into bite-sized pieces.
- 3
Heat a deep-sided frying pan over medium-high heat and add the spice paste. Fry it for 3 minutes, stirring constantly — you want it fragrant and slightly darkened. Add the chicken pieces and keep frying for another 3 minutes until the chicken has changed colour all over.
- 4
Pour in the coconut milk and chicken stock. Bring it to a boil, then turn the heat down and let it simmer gently for 5 minutes.
- 5
Peel and cut the sweet potato into pieces roughly the same size as the chicken. Add them to the pot and cook for about 10 minutes, stirring occasionally, until the sweet potato is tender. Season with salt and pepper.
- 6
Trim the green beans and stir them into the pot a few minutes before serving. Finish with a generous scatter of roughly chopped mint and fresh coriander.
Per average serving
900
Calories
kcal
37.3
Protein
g
60.3
Carbs
g
60.8
Fat
g
13.2g
Fiber
16.8g
Sugar
886mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
900
Calories
kcal
37.3
Protein
g
60.3
Carbs
g
60.8
Fat
g
13.2g
Fiber
16.8g
Sugar
886mg
Sodium
Tips from the kitchen
- Fry the spice paste properly in step 3 before the chicken goes in. Three minutes of stirring over medium-high heat takes the raw bite off the garlic and ginger and darkens the paste. If it smells sharp and tomatoey it isn't ready yet.
- Cut the sweet potato the same size as the chicken pieces, like the recipe says. Too small and they collapse into mush, too big and they're still hard when the chicken is done.
- Thigh fillets are forgiving here, so don't stress about the simmer times. Even if it bubbles a few minutes longer than 5 or 10, the chicken stays juicy.
- Stir the green beans in near the end so they keep some snap. A few minutes is enough, they don't need to go soft.
- Save the mint and coriander for the very end, off the heat. Stir them through after you've turned off the burner so they stay fresh and green.
Ways to vary it
- Swap the green beans for spinach or sugar snap peas if that's what you've got. Both work fine stirred in at the end.
- Want it milder for kids? Leave the seeds out of the red chili, or use half. The curry still tastes like itself.
- A squeeze of lime over the bowls at the table brightens everything up if you like a bit of sharpness against the coconut.
Storage & leftovers
Keeps in the fridge for about 3 days in a sealed container, and the flavour deepens by day two. It freezes well too, up to 3 months, though the sweet potato softens a little when thawed. Reheat gently on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much.
What to serve with it
Steamed rice is the natural partner here, soaking up all that coconut sauce. Some warm flatbread or roti on the side is good too if you want to mop the bowl clean.
UC
By Untrained ChefPublished 20 May 2026 · Updated 11 July 2026
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