Chicken and Sweet Potato Coconut 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.
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)
Can (400g) chopped tomatoes
Coconut Cream (Half a carton - 125ml)
Chicken stock (200ml)
Sweet potato (200g)
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