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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

Print Recipe
Chicken & Sweet Potato Curry
Chicken & Sweet Potato Curry
Course Main Dish
Servings
people
Ingredients
Chicken & Sweet Potato Curry
Flat Breads
Course Main Dish
Servings
people
Ingredients
Chicken & Sweet Potato Curry
Flat Breads
Chicken & Sweet Potato Curry
Instructions
Chicken & Sweet Potato Curry
  1. Firstly, make the curry sauce using a blender, add the coconut milk, cashews, ginger and spices and blend until smooth.
  2. 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.
  3. Peel the sweet potato and chop into small cubes and add to the chicken curry saucepan and again stir through.
  4. 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.
  5. Cook for approx 20-30 minutes ensuring the chicken is thoroughly cooked through and the sweet potato has softened.
  6. 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.
  7. Serve with fresh coriander and some cashews.
Flat Breads
  1. Add 1 cup flour, baking soda and salt to a bowl.
  2. Stir thoroughly.
  3. Add 1 tbsp extra virgin olive oil and stir through.
  4. 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.
  5. Allow dough mix to sit covered in the bowl for one hour.
  6. Lighty flour a chopping board or surface and break mixture into 4-6 small balls, depending on the size you would like.
  7. 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.
  8. Once the oil is hot, add the flat bread. Look for bubbles rising and then flip. These only take approx 5 mins to cook.

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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