Creamy Chicken Curry Loaded Baked Sweet Potato

Updated at: Wed, 16 Aug 2023 20:36:51 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Pierce the sweet potatoes with a fork, then cook in the microwave for 5-7 min or until slightly softened Transfer the softened sweet potatoes to a baking tray with a drizzle of vegetable oil and a generous pinch of salt Put the tray in the oven and cook for 12-15 min or until the skin is crispy

Step 2

Meanwhile, boil half a kettle Peel and finely chop the brown onion[s] Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger Peel and finely chop (or grate) the garlic Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Step 3

Once the oil is heated add the chicken pieces and cook for 5-6 minutes until lightly browned. Transfer the cooked chicken pieces to a plate and set them aside.

Step 4

In the same pan, add the chopped onion with a pinch of salt and cook for 4-6 min or until softened Once softened, add the chopped ginger, chopped garlic and curry powder and cook for 1-2 min While the onion is softening, chop the creamed coconut roughly (if required!)

Step 5

Dissolve the vegetable stock mix and the chopped creamed coconut in 200ml [350ml] boiled water Add the tomato paste and stir it all together – this is your coconut stock Add the coconut stock and reserved chicken and cook for 4-5 min or until the sauce has thickened.

Step 6

Meanwhile, add the spinach to a colander and pour boiled water all over it so that it starts to wilt Rinse the wilted spinach under cold running water until it's cool Once cool, squeeze the water out of the spinach Once the curry has thickened, add the wilted spinach and the juice of 1/2 [1] lime – this is your creamy chicken curry

Step 7

Once the potatoes are cooked, add the cashew nuts to the tray and return it to the oven for a further 2-3 min or until the cashews are golden and toasted Tip: Watch them like a hawk to make sure they don't burn!

Step 8

Slice the red chilli[es] into rounds Cut the remaining lime into wedges Cut the baked sweet potatoes in half, lengthways, and fill with the creamy curry Garnish with the chilli rounds (can't handle the heat? Go easy!), toasted cashew nuts and a lime wedge Enjoy!

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