This chicken and sweet potato curry is absolute comfort food goals.
Thanks to the spices, it's gorgeously fragrant, and the addition of coconut milk
makes it creamy. Normally I'm full-fat all the way, but I've used reduced fat
coconut milk this time to make the curry healthier, but this absolutely does not
compromise on flavour.
I've served this with brown rice, but you could make your own pilau rice, or
even try this super easy naan bread.
MAKES:
4
PREP TIME:
0 HOURS 20 MINS
TOTAL TIME:
1 HOUR 10 MINS
INGREDIENTS
8 Skinless and boneless chicken thighs
700 g sweet potato, cut into 2.5cm chunks
10 Curry leaves
5 Green cardamom pods
1 Onion, finely diced
3 Cloves garlic, finely diced
1 5cm piece ginger, peeled and finely diced
1 Green chilli, finely sliced and seeds removed
2 tsp. ground coriander
1 tsp. turmeric
1 tsp. ground cumin
1 Small bunch coriander
1 Lime
400 ml tin reduced fat coconut milk
100 ml Vegetable Oil
Salt
DIRECTIONS
Heat 50ml of vegetable oil in a heavy pan over a medium heat. Crush cardamom
pods with the back of a knife and remove the black seeds. Add to pan with curry
leaves and fry for 2mins. Add onion, garlic, chilli and ginger and fry gently
for 8-10 minutes, until soft and slightly golden.
Remove the onion mixture from pan and set aside in a bowl. Add rest of oil to
the pan. Over a medium heat fry your chicken thighs until browned on both sides.
Return onion mixture to the pan along with turmeric, cumin, coriander, sweet
potato, coconut milk and 200ml of water. Mix well to combine and cook at a
gentle simmer for 30 minutes or until the sweet potato is tender.
Before serving squeeze in the juice of one lime, chopped coriander and season
with salt.Serve with brown rice and steamed Bok Choi.