Sweet Potato and Chicken Curry

Freestyling again today so nothing much to say with this dish, basically like most of my freestyle dishes ingredients are made with what I randomly see in our fridge and pantry from leftovers I had from past dishes I prepared. So what we are preparing today is a chicken curry cooked in coconut milk together with two types of sweet potatoes, curry spices and a small amount of lentils to thicken it up. This dish turned out really great, slightly sweet, creamy and mildly spicy perfect with a nice naan bread or rice.


Sweet Potato and Chicken Curry
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 750 g boneless chicken thighs, cubed
  • 1 medium sized purple sweet potato, cubed
  • 1 medium sized yellow sweet potato, cubed
  • 150 g green beans, sliced
  • ¼ cup red split lentils
  • 400 g can coconut milk
  • 1½ cup chicken stock
  • ½ cup coconut cream
  • 1 tbsp curry powder
  • 2 red chillies, finely chopped
  • 4 cloves garlic, minced
  • 3 pcs small shallots, minced
  • 1 tsp grated ginger
  • 1 tsp brown sugar
  • fish sauce
  • oil
Instructions
  1. In a large wok add oil then sauté garlic, shallots and ginger. Cook until fragrant and aromatic.
  2. Add chillies and curry powder fry for 30 seconds.
  3. Add chicken then lightly brown on all sides.
  4. Pour chicken stock, coconut milk and add the red split lentils, bring to a boil then simmer in medium low heat for 20 minutes.
  5. Add the sweet potatoes, cook for 5 minutes.
  6. Add sugar, green beans and coconut cream, bring heat to medium then cook for 5 more minutes.
  7. Season with fish sauce then serve.

 

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2 Responses

  1. mjskitchen says:

    I’ve been making a lot of coconut curries lately so I’m thrilled to see your recipe. It’s next!

  2. Rachel says:

    Making this for my man! He’ll love it.

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