By Cudgen Fresh Produce
Coconut Chicken Curry
Measurements are a guide, but honestly I just eyeball and dump everything these days and it’s always perfect. The sweet potato cashew sauce makes it so creamy and delicious + adds a great boost of nutrients.
This recipe said 800g can tomatoes, but that may be too much
Updated at: Thu, 15 Feb 2024 21:05:52 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
24
High
Nutrition per serving
Calories817.3 kcal (41%)
Total Fat46.2 g (66%)
Carbs46.1 g (18%)
Sugars11.4 g (13%)
Protein60.3 g (121%)
Sodium690.8 mg (35%)
Fiber8.1 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Chop your onions and garlic and set aside.
Step 2
Cut the chicken into cubes and sear over medium high heat in a little olive oil until they are a little golden on some pieces. Season with a good pinch of salt and a crank of pepper. Add in onion and garlic and continue sautéing for 5 minutes or so.
Step 3
Add in curry and Garam masala or just curry powder if you only have that! Cook for another 2 minutes until spices have toasted a little.
Step 4
Dump in tomatoes and coconut milk and simmer over medium heat until chicken is cooked through and tender, about 20 minutes.
Step 5
In the meantime, poke a few fork marks in sweet potatoes and microwave those until they are fork tender, About 5 minutes turning them half way through.
Step 6
Scoop sweet potato into a blender, add in cashews, and a good pinch of salt and 2 cups or so of water. Blend on high until smooth and creamy, adding more water if needed to thin.
Step 7
Add sweet potato mixture into chicken curry, taste and add salt and pepper if needed. Serve with rice and cilantro.
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