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Chicken & Sweet Potato Curry

May 13, 2020

Chicken & Sweet Potato Curry

Making a good curry sauce from scratch can be easier than you think and that’s exactly the case for my Chicken & Sweet Potato Curry recipe.

High in antioxidants vitamin E & Selenium!

Curry is easily a take away favourite and making a version at home makes for a really healthy alternative. If you are vegan or vegetarian the chicken can easily be switched to tofu.

Key Nutrients – Chicken & Sweet Potato Curry

B Vitamins – Used in multiple processes in the body, B vitamins are really important to support the conversion of energy from macronutrients from the food we eat.

Selenium – Selenium is a rich-antioxidant and is primarily used in phase 2 liver detoxification, in a pathway that is required for the detoxification of alcohol and in addition is important for thyroid hormone health.

Vitamin E – Like selenium is also a rich antioxidant. Antioxidants are essential to reduce cellular damage in the body.

Chicken & Sweet Potato Curry

Chicken & Sweet Potato Curry

Servings 4 people

Ingredients

Chicken & Sweet Potato Curry

  • 400-500 g chicken breast (veggie version switch chicken to tofu)
  • 400 g coconut milk
  • 1 small piece of fresh ginger
  • 200 ml vegetable stock
  • 1/3 cup cashew nuts
  • 1 tbsp turmeric
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 1 small sweet potato
  • 2 handfuls baby spinach
  • 1 tbsp extra virgin olive oil
  • fresh coriander (optional)

Flat Breads

  • 1 cup white flour (also can use GF flour, buckwheat or chickpea flour)
  • 1 tbsp extra virgin olive oil
  • 1/3 cup warm water
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 tbsp coconut or extra virgin olive oil (for cooking in)

Instructions

Chicken & Sweet Potato Curry

  • Firstly, make the curry sauce using a blender, add the coconut milk, cashews, ginger and spices and blend until smooth.
  • Chop the chicken into small chunks. Heat a saucepan and add extra virgin olive oil. When hot add the chicken and just very lightly seal the edges. Reduce the heat to a medium heat and add the curry sauce and stir.
  • Peel the sweet potato and chop into small cubes and add to the chicken curry saucepan and again stir through.
  • To thin the sauce slightly, add in up to 200mls vegetable stock to your desired sauce consistency and keep the saucepan heat on low to medium.
  • Cook for approx 20-30 minutes ensuring the chicken is thoroughly cooked through and the sweet potato has softened.
  • Just before serving add 2 big handfuls of baby spinach and stir through until wilted. NOTE: If cooking in batch to re-heat another day, add the spinach only when reheating to eat. I think the spinach tastes far nicer when its freshly wilted.
  • Serve with fresh coriander and some cashews.

Flat Breads

  • Add 1 cup flour, baking soda and salt to a bowl.
  • Stir thoroughly.
  • Add 1 tbsp extra virgin olive oil and stir through.
  • Slowly add up to 1/3 cup of warm water. Add a small bit and stir, add a small bit again and stir etc. Sometimes 1/3 can be slightly too much, you want a nice dough like consistency and if too much water is added, just add more flour.
  • Allow dough mix to sit covered in the bowl for one hour.
  • Lighty flour a chopping board or surface and break mixture into 4-6 small balls, depending on the size you would like.
  • Heat 1 tbsp of coconut oil or extra virgin olive in a frying pan. Using a rolling pin (or improvise with a can or hands) and roll into flat breads.
  • Once the oil is hot, add the flat bread. Look for bubbles rising and then flip. These only take approx 5 mins to cook.

Course Main Dish

Chicken & Sweet Potato Curry

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Chicken & Sweet Potato Curry

 

Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details. 

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