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  • Chicken, Sweet Potato and Coconut Curry

    1 vote
    Chicken, Sweet Potato and Coconut Curry
    Prep: 10 min Cook: 20 min Servings: 4
    by sf
    9 recipes
    >
    Mild chicken curry with sweet potatoes and coconut milk

    Ingredients

    • 1 tbsp sunflower oil, EVOO or canola
    • 4 tsp mild curry paste (I use Patak’s brand)
    • 1 pound boneless, skinless chicken breasts or thighs cut into bite-size pieces (I use thigh)
    • 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces (or an equal amount of banana or butternut squash)
    • 1 medium-sized onion cut in eights (cut in half and quarter each half)
    • 300ml chicken stock (1.5 cups)
    • 400ml can coconut milk (14 oz can)
    • 175g frozen peas (3/4 cup)

    Directions

    1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes, onions and lentils and stir to coat in the paste, and then pour in the stock and coconut milk. Bring to a boil, and then simmer for 15 minutes.
    2. Add the peas, bring back to the boil and simmer until heated through.
    3. Season to taste before serving. I use cayenne pepper for added zip.

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