Tuck a little fresh coriander in the centre of each piece of chicken, then roll up and secure with a wooden cocktail stick. (Or, to save time, simply add the coriander to the sauce in step 3.)
Step 2
Heat the oil in a deep frying pan or a shallow heatproof casserole, then fry the onion and the sweet potato for about 10min until the onion is soft (this brings out the natural sweetness of the onion and adds to the flavour of the finished dish). Add the curry paste and cook, stirring, for 3–4min.
Step 3
Add the coconut milk, tomatoes and the chicken, then cover and simmer very gently for about 30min or until the chicken is tender. If the pieces aren’t completely covered in the sauce, turn the chicken over halfway through cooking. Adjust the seasoning. Serve garnished with coriander sprigs and lime halves.
Serve with: Naan bread warm from the grill or oven to mop up the sauce.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
