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  • Aaron Wright

Chicken and Sweet Potato Coconut Curry


Coconut Chicken Curry

Try this fantastic twist on a chicken curry. A chicken curry is a classic meal that is loved by most. This variation of a chicken curry combines tomato, coconut and a variation of spices to give it a rich and deep flavour. This healthy chicken curry is a must-have.



Ingredients:

Cayenne Pepper (1 Teaspoon - 2 If you like spice)

Smoked Paprika (2 Heaped Teaspoons)

Cumin (2 Teaspoons)

Turmeric (2 Teaspoons)

Ground Coriander (2 Heaped Teaspoons)

3 Cloves Garlic

Ginger (Thumb sized piece)

1 Onion

400g Chicken

Can (400g) chopped tomatoes

Coconut Cream (Half a carton - 125ml)

Coconut Oil

Chicken stock (200ml)

Sweet potato (200g)




Method:

  • Heat coconut oil in a medium to hot pan

  • Chop the garlic, ginger and onion finely. Fry in the pan until golden brown

  • In a bowl, mix together all the spices (Turmeric, Ground Coriander, Cayenne Pepper, Cumin, Smoked Paprika)

  • Add spices to the pan, stirring frequently. for 1-2 minutes

  • Add tin of chopped tomatoes to the pan. Mix and let simmer for 5 minutes, stirring often.

  • Add coconut cream and mix well. After 2 minutes, add the 200ml chicken stock bit by bit. Let simmer while you cook the sweet potato

  • Chop sweet potato into small cubes, and place into a pot with boiling water. Cook until soft.

  • Once sweet potato is cooked, add to the pan with the curry. Stir until sweet potato is covered

  • In a separate pan, cook the chicken breast on a medium to high heat, until it is cooked through.

  • Once cooked, add to the pan with the curry. Mix well and let simmer for 5 minutes

  • Serve with spinach or a salad of choice




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