Sweet potato coconut chicken curry

    1 hour 44 min

    Enjoy this tasty coconut chicken curry packed with plantain, sweet potato, chilli pepper, carrots and kale.

    1 person made this

    Serves: 8 

    • 3 tablespoons coconut oil
    • 675g skinless, boneless chicken breasts, cubed
    • 2 onions, sliced
    • 1 red pepper, sliced
    • 1 jalapeno chilli, seeded and minced
    • 4 small garlic cloves, minced
    • 1 (2cm) piece fresh ginger, peeled and minced
    • 1 large sweet potato, peeled and cubed
    • 1 green plantain, sliced into 1cm rounds and quartered
    • 3 small carrots, peeled and sliced into rounds
    • 2 (400ml) tins coconut milk, shaken
    • 675ml tomato passata
    • 120ml water
    • 75g kale
    • 3 tablespoons curry powder, or more to taste
    • 1 tablespoon sea salt
    • 1 tablespoon freshly ground black pepper
    • 1 1/2 teaspoons (0.9 g) dried coriander

    Prep:25min  ›  Cook:1hr19min  ›  Ready in:1hr44min 

    1. Heat coconut oil in a heavy-bottomed pan over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the centre, about 7 minutes. Transfer chicken to a bowl.
    2. Combine onions, red pepper, jalapeno pepper, garlic and ginger in the pan. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
    3. Pour coconut milk, tomatoes and water into the vegetable mixture; stir to combine. Cook, covered, until flavours meld, about 30 minutes. Add kale, curry powder, salt, black pepper and coriander. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

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