Coconut chicken and sweet potato curry with rice
A mild, creamy curry of chicken and soft sweet potato in coconut milk, spooned over fluffy rice.
- Time50 min
- LevelEasy
- Costabout £1.85 a head
Ingredients
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Method
- 1
Heat the oil in a large pan. Cook the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger and all the spices and cook for 1 minute until it smells wonderful.
- 3
Stir in the tomato purée, then the chicken. Cook for 5 minutes, turning, until the outside is no longer pink.
- 4
Pour in the coconut milk and add the sweet potato with 100 ml water. Simmer gently for 25 minutes until the sweet potato is soft and the sauce is thick.
25 min - 5
Meanwhile, cook the rice in plenty of boiling water for 10 minutes, then drain.
10 min - 6
Season the curry well, scatter over the coriander and serve on the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.