Coconut Chicken Curry

 

A delicious mild creamy coconut curry with succulent chunks of chicken breast, tender sweet potato and mushrooms. Chicken thighs would also work great.

Add more chilli powder if you prefer a spicier curry or omit it altogether for an even milder flavour.

Ingredients

2 chicken breasts, cut into chunks

2 1/2 tbsp mild curry powder

1 tsp Kashmiri chilli powder (optional)

1 tbsp olive oil

1 onion

3 cloves garlic, crushed

1 sweet potato, peeled, cubed

150g mushrooms, sliced

270 ml can coconut milk

1 3/4 cups chicken stock

Method

1.  Place chicken in a bowl, season with salt & pepper, add curry powder and chilli powder, stir to coat chicken evenly. Cover and store in the fridge to marinate for at least 1 hour.

2.  Heat oil in a large pan over a high heat. Cook chicken for 3-4 minutes or until starting to brown. Add onion, cook for 2-3 minutes. Add garlic, cook for 1 minute.

3.  Add sweet potato, mushrooms, stock and coconut milk, Bring to the boil. Reduce heat to low, simmer uncovered for for 25-30 minutes until sweet potato softens.

4.  Serve with rice or naan bread.

Enjoy.