Sweet potato chicken curry
- 1 tablespoon peanut oil
- 1 red onion, diced
- 1 red chilli, finely chopped
- 2 chicken breasts, skin removed, cut into bite-size pieces
- ½ cup red curry paste
- 1 cup light coconut milk
- 1 teaspoon fish sauce
- 2 sweet potatoes, peeled, cut into 1cm cubes
- 1 courgette, diced
- ½ cup snow peas, halved
- 400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 60g baby spinach leaves
- 1 tablespoon chopped fresh coriandercilantroX leaves
- 4 poppadums, to serve
1 Heat oil in a wok over high heat. Add onion and chilli and cook for 1 minute or until fragrant. Add chicken and cook for 1 minute or until browned. Add curry paste and cook for 1 minute or until fragrant. Add coconut milk, fish sauce and ¾ cup water, stirring to combine.
2 Add sweet potato, courgette and snow peas, stirring to combine. Bring mixture to the boil, then reduce heat to low and simmer for 15 minutes.
3 Add chickpeas, spinach and coriander, stirring through to combine. Divide curry among four serving bowls and serve with poppadums.
To make this dish less spicy, remove the seeds of the chilli and only add the skin, or remove the chilli altogether.
Nutrition Info (per serve)
Total fat 16.4g
–Saturated fat 6.6g
Dietary fibre 12.5g
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