Chicken & Sweet Potato Coconut Curry

I was utterly impressed with this dish - so simple, non-pretentious and heartwarming, yet so elegant and heavenly tasting! The sweet and savoury components complement each other in such joyful harmony. Such a great discovery - it became one of my staples, and all the guests served were impressed too. It's great as an appetizer, just halve the portion. I also made the vegetarian version with tofu instead of chicken, and it did not lose one bit of its charm. The video doesn't say much about the quantities, so I eyeballed them and adjusted with time to my liking. For example, I make it a bit soupier than in the video because I can't get enough of its yummy golden goodness. =)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add all the seasonings to the chicken and mix well.

Step 2

Preheat the bigger, deep pan with some cooking oil and add the chicken.

Step 3

Cook the chicken until it get a nice colour.

Step 4

Add sweet potato, frozen beans and parsley and mix all together.

Step 5

Add a chicken cube and coconut milk, and stir well. NOTE: Make sure not to use very fatty coconut milk since it will make the dish too heavy. I use the one from the Alpro brand - it has around 3g of sugar and 2g of fat per 100 ml, so try to find something similar. I also suggest not to go 100% sugar-free since we want some coconut sweetness in the dish.

Step 6

Cook for about 15-20 minutes on low-medium heat, partially covered with a lid. NOTE: Don't worry if the milk separates a little, it will all come back together after you steer it at the end, just make sure not to cook it on lower heat.

Step 7

Extra: I learned it tastes even better if I leave it for additional 10-15 minutes with the closed lid after cooking, so if you are not in a hurry you can do this step too.

Step 8

Best served lukewarm! Enjoy the comforting charming coconutty flavour.

↑Support creators by visiting their site 😊