Recipe of the week: Sweet potato and Chicken Curry

By • Jul 8, 2018 • Curry

This delicious curry is about sublime taste and all the magic words of the moment. It’s low paleo, keto, low carb… and just wonderful. Get the fresh ingredients and an easy-to-follow recipe delivered this Saturday, Sunday or Monday in the Family box or the Low carb box.

HC_SweetpotatoChickenCurry

Sweet potato and Chicken Curry

Serves 4

Cooking time 35 min

Ingredients:

800g chicken breast

2 red onions

5 garlic cloves

60g fresh ginger

600g cauliflower

600g sweet potato

200g spinach

2 Tbsp cooking oil

2 tsp cumin powder

1 tsp cayenne powder

2 tsp coriander powder

2 tsp curry powder

2 tsp salt

1 tsp black pepper

800g coconut milk

800g chopped tomatoes

40g pistachios

2 fresh red chillis

40g fresh coriander

Method:

1. Cut the chicken breasts to cubes. Peel and chop the onion, peel and mince the garlic cloves, peel and grate the ginger.

2. Peel and cut the sweet potato into small cubes. Separate the cauliflower to small florets.
Rinse and chop the spinach leaves.

3. In a large hot pan or pot, start by frying the chicken pieces for 3-4 minutes, or until nicely
browned. Then remove from the pan and keep aside.

4. Add a little oil on the pan and fry the onion and garlic for 5 minutes until softened.
Then add the ginger and all the spices: curry powder, cayenne, cumin, coriander, salt, and
pepper. Stir for 1-2 minutes.

5. Add the sweet potato cubes and chopped tomatoes. Cover with a lid and allow to simmer
for 6-8 minutes, until the sweet potato starts to soften.

6. Finally add the cauliflower florets, coconut milk, chicken cubes, and spinach. Bring to a boil and simmer lightly, covered, for another 15 minutes.

7. Serve with crushed pistachios, red chili slices and freshly chopped coriander.

Tips for fussy eaters: Keep the spices mild and serve with brown rice.
Pro tip: Choose a pot or pan with a lid.

Per serving:

Cal 914

Carb 56,3g

Prot 44,7g

Fat 62,1g