Chicken & sweet potato curry
This South East Asian curry is great if you’ve got a party of people over and you want to cook to impress. The only real time is prepping the sweet potato and chicken, the rest just falls together. There is a lot going on in this dish with hints of sweet & sour and a temperance of heat coming through from the chillies. Dressed with sweet basil to serve it works great with white rice and has a vivid colour from the Turmeric.
Servings: people
Ingredients
- 2 whole Onion peeled & sliced (£0.26)
- 3 whole sweet potato peeled & cubed (£0.90)
- 1 whole Red Chilli chopped & de-seeded (£0.20)
- 13 grams Fresh Coriander 1 tablespoon (£0.26)
- 7 grams Turmeric 1.5 teaspoons (£0.13)
- 1 Tin Coconut milk (£0.79)
- 20 grams Brown sugar 1.5 tablespoons (£0.03)
- 600 grams Chicken thighs skinned & chopped (£1.60)
- 13 ml Ground nut oil tablespoon (£0.05)
- 10 grams basil leaves preferably Thai (£0.23)
- 1 whole Lime juice of (£0.30)
- 13 ml Fish sauce tablespoon (£0.11)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 20 minutes
Cook Time: 40 minutes
- Heat the nut oil then add the onions frying for about 2 minutes until they soften a little.
- Add the chopped sweet potato pieces, followed by the Turmeric, coriander and chilli, coating everything together. Cook for about 5 minutes, stirring continuously until the sweet potato softens, then add the coconut milk.
- Bring everything together before adding fish sauce & brown sugar before adding the chicken pieces. Cook for a further 20 minutes on a low heat or until the chicken is cooked.
- To thicken the sauce just mash the sweet potato and serve with some basil leaves -preferably Thai (stronger aniseed flavour and serve with white rice.
Follow Us!
