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