Chicken & Sweet Potato Curry
Making a good curry sauce from scratch can be easier than you think and that’s exactly the case for my Chicken & Sweet Potato Curry recipe.
High in antioxidants vitamin E & Selenium!
Curry is easily a take away favourite and making a version at home makes for a really healthy alternative. If you are vegan or vegetarian the chicken can easily be switched to tofu.
Key Nutrients - Chicken & Sweet Potato Curry
B Vitamins – Used in multiple processes in the body, B vitamins are really important to support the conversion of energy from macronutrients from the food we eat.
Selenium – Selenium is a rich-antioxidant and is primarily used in phase 2 liver detoxification, in a pathway that is required for the detoxification of alcohol and in addition is important for thyroid hormone health.
Vitamin E – Like selenium is also a rich antioxidant. Antioxidants are essential to reduce cellular damage in the body.
Chicken & Sweet Potato Curry
Ingredients
Chicken & Sweet Potato Curry
- 400-500 g chicken breast (veggie version switch chicken to tofu)
- 400 g coconut milk
- 1 small piece of fresh ginger
- 200 ml vegetable stock
- ⅓ cup cashew nuts
- 1 tbsp turmeric
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 small sweet potato
- 2 handfuls baby spinach
- 1 tbsp extra virgin olive oil
- fresh coriander (optional)
Flat Breads
- 1 cup white flour (also can use GF flour, buckwheat or chickpea flour)
- 1 tbsp extra virgin olive oil
- ⅓ cup warm water
- ½ tsp baking soda
- 1 pinch salt
- 1 tbsp coconut or extra virgin olive oil (for cooking in)
Instructions
Chicken & Sweet Potato Curry
- Firstly, make the curry sauce using a blender, add the coconut milk, cashews, ginger and spices and blend until smooth.
- Chop the chicken into small chunks. Heat a saucepan and add extra virgin olive oil. When hot add the chicken and just very lightly seal the edges. Reduce the heat to a medium heat and add the curry sauce and stir.
- Peel the sweet potato and chop into small cubes and add to the chicken curry saucepan and again stir through.
- To thin the sauce slightly, add in up to 200mls vegetable stock to your desired sauce consistency and keep the saucepan heat on low to medium.
- Cook for approx 20-30 minutes ensuring the chicken is thoroughly cooked through and the sweet potato has softened.
- Just before serving add 2 big handfuls of baby spinach and stir through until wilted. NOTE: If cooking in batch to re-heat another day, add the spinach only when reheating to eat. I think the spinach tastes far nicer when its freshly wilted.
- Serve with fresh coriander and some cashews.
Flat Breads
- Add 1 cup flour, baking soda and salt to a bowl.
- Stir thoroughly.
- Add 1 tbsp extra virgin olive oil and stir through.
- Slowly add up to ⅓ cup of warm water. Add a small bit and stir, add a small bit again and stir etc. Sometimes ⅓ can be slightly too much, you want a nice dough like consistency and if too much water is added, just add more flour.
- Allow dough mix to sit covered in the bowl for one hour.
- Lighty flour a chopping board or surface and break mixture into 4-6 small balls, depending on the size you would like.
- Heat 1 tbsp of coconut oil or extra virgin olive in a frying pan. Using a rolling pin (or improvise with a can or hands) and roll into flat breads.
- Once the oil is hot, add the flat bread. Look for bubbles rising and then flip. These only take approx 5 mins to cook.
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Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email amy@amysavagenutrition.com for further details.