Chicken, Sweet Potato and Coconut Curry Recipe
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
- 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.
- Add the peas, bring back to the boil and simmer until heated through.
- Season to taste before serving. I use cayenne pepper for added zip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 343 | |
| Calories from Fat 211 | 62% |
| Total Fat 24.97g | 31% |
| Saturated Fat 18.73g | 75% |
| Trans Fat 0.02g | |
| Cholesterol 43mg | 14% |
| Sodium 269mg | 11% |
| Potassium 580mg | 17% |
| Total Carbs 9.98g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.85g | 2% |
| Protein 22.22g | 36% |
