CHICKEN SWEET POTATO AND COCONUT CURRY If you’re anything like me, you love a curry! This is one of my faves and it comes in way less expensive than a takeout. The joys of making it at home is you know exactly what’s gone into it.
Serves 4
INGREDIENTS
METHOD
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4 chicken breasts cut into bite size chunks
Serve with basmati rice (75g per person)
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2 large onions finely sliced
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1 large sweet potato diced
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400ml coconut milk
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150ml chicken stock from a cube
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1 tbsp honey
For the marinade: •
4 cloves garlic grated
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4cm ginger grated
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1 red chilli finely chopped
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Juice of 1/2 lime (saving the other half to serve)
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Bunch coriander finely chopped (saving half to serve)
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1 tsp mild chilli powder
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1 tsp turmeric
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1 tbsp vegetable oil
1.
Place all the ingredients for the marinade into a large bowl with the veg oil, add the chicken and give it a good mix
2. Allow to marinade for 30 minutes at room temperature or 2 hours in the fridge 3. Heat the oil in a large non-stick frying pan over a medium high heat 4. Add the onions and sweet potato with a pinch of salt, cook for 5-7 minutes until lightly golden 5. Add the marinated chicken and cook for a further 2-3 minutes until the chicken is golden brown and sealed 6. Pour in the coconut milk and stock, bring to the boil 7.
Reduce the heat, cover loosely with a lid and simmer for 15 minutes
8. Stir in the remaining lime juice, coriander and honey. Adjust the seasoning to taste 9. Serve with the cooked basmati rice