Chicken Curry Easy Sweet Potato

Chicken & Sweet Potato Curry

A delicious, creamy and aromatic Chicken & Sweet Potato curry that takes 30 minutes to make. Episode 7 of EASY weeknight dinners.

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Cook: 30

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Prepare your chicken. In a large bowl, coat the chicken thighs in the cumin, coriander and salt. Make sure the rest of your veg is prepared and we’re ready to start cooking!
Heat the oil in a large, deep wok or pan, sear the chicken thighs over a high heat, skin-side down, for 5-10 minutes, until crispy and showing colour, then flip and cook for 3-4 minutes, once cooked through, remove from the pan and set aside.
Melt the butter in the same pan, reduce the heat to medium, sauté the shallot, garlic and ginger for 2 minutes, until fragrant, stir in the curry paste and cook for 1 minutes, then add the sweet potatoes and chicken stock. Cover and leave to simmer for 10 minutes, until the sweet potatoes are tender enough to poke a fork through, then stir in the coconut milk.
Slice the chicken thighs and add back to the pan, along with the cumin, chilli powder and sugar. Simmer for 5-10 minutes over a medium heat, stirring occasionally, once the curry has reached you desired consistency, season with salt to taste and you are ready to serve.
Garnish your jasmine rice with a sprinkling of chilli powder. Serve the curry over the jasmine rice. Add your garnishes and enjoy!

Nutritional Info

Per serving:

Cals – 505

Carbs – 44g

Protein – 31g

Fat – 23.5g

 

Ingredients

Serves 4

For the chicken:

  • 500g of boneless, skinless chicken thighs.
  • 2 tsp of ground cumin.
  • Tsp of ground coriander.
  • 1/2 tsp of salt.
  • 1/2 tbsp of neutral oil, I used groundnut oil.

For the curry:

  • Tsp of unsalted butter.
  • 1 shallot - finely chopped.
  • 3 cloves of garlic - grated.
  • 20g of ginger - grated.
  • 100g of Thai red curry paste.
  • 200g of sweet potatoes - peeled, chopped into bite-sized chunks.
  • 400ml of chicken stock.
  • 400ml of light coconut milk.
  • Tsp of cumin.
  • Tsp of chilli powder.
  • Tsp of granulated sugar.
  • Salt and pepper, to taste.

To serve:

  • 100g of jasmine rice (cooked), per serving.
  • Crispy chilli oil, to garnish.
  • Black sesame seeds, to garnish.
  • Fresh coriander, to serve.

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