Spicy Sri Lankan Chicken

Name: Spicy Sri Lankan Chicken and Sweet Potato One-Pot
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Chicken breast; 400 Grams of Sweet potatoes; 1 Piece of Tomatoes; 1 Piece of Red onion; 1 Piece of Large green chilli; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Mustard seeds; 6 Piece of Curry leaves; 2 Grams of Madras curry powder; 2 Grams of Turmeric powder; 10 Grams of Ginger garlic paste; 50 Grams of Tomato paste; 20 Grams of Sambal oelek; 250 ML of Water; 1 Piece of Chicken stock cube; 200 ML of Coconut milk; 40 Grams of Cashew nuts; 1 Piece of Lime; 15 Grams of Fresh coriander

and Sweet Potato One-Pot

An authentic blend of Sri Lankan spices make this one-pot amazingly tasty.

153 Reviews

Cals 766 · Prot 62 · Carbs 67 · Fat 30

Low Carb

Global Eats

30 min

Spicy Sri Lankan Chicken and Sweet Potato One-Pot

An authentic blend of Sri Lankan spices make this one-pot amazingly tasty.

153 Reviews

Cals 766 · Prot 62 · Carbs 67 · Fat 30

Low Carb

Global Eats

Ingredients

For one-pot

Chicken breast

400 Grams

Sweet potatoes

400 Grams

Tomatoes

1 Piece

Red onion

1 Piece

Large green chilli

1 Piece

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Mustard seeds 13*

2 Grams

Curry leaves

6 Piece

Madras curry powder

2 Grams

Turmeric powder

2 Grams

Ginger garlic paste

10 Grams

Tomato paste

50 Grams

Sambal oelek

20 Grams

Water

250 ML

Chicken stock cube 4*5*9*15*

0.5 Piece

Coconut milk

200 ML

To serve

Cashew nuts 1*2*

40 Grams

Lime

1 Piece

Fresh coriander

15 Grams

Allergens

*13 Mustard, *4 Milk, *5 Eggs, *9 Soya, *15 Celery, *1 Peanuts, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3205 / 766
Fats (g)	29.9
of which saturated (g)	12.9
Carbohydrates (g)	67
of which sugars (g)	17.1
Fibers (g)	13.9
Proteins (g)	61.9
Salt (g)	3.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep ingredients

Roughly chop the chicken breasts. Peel and chop the sweet potatoes. Chop the tomatoes. Peel and chop the onion. Slice the green chilli (discard the seeds if you prefer it milder). Reserve a few chilli slices for garnish.

2 Fry chicken

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 3 min until lightly browned. The chicken doesn't have to be cooked through at this point. Remove the chicken from the pan and set aside. Reserve the pan.

3 Fry vegetables

Return the pan to medium-high heat with a second drizzle of oil. Once hot, add the sweet potatoes and onion, and fry with a pinch of salt for 5 min. Add the tomatoes, green chilli (spicy!), mustard seeds and curry leaves, and fry for 2-3 min further.

4 Add and stew

Add the madras curry powder (spicy!), turmeric powder, ginger garlic paste, tomato paste and sambal oelek (spicy!) and stir for 1-2 min. Add the measured water, chicken stock cube and coconut milk. Simmer (don't boil) for 15-18 min with the lid on or until the sweet potatoes are tender.

5 Prep toppings

Toast the cashew nuts in a dry, hot pan for 2 min or until lightly browned. Set aside. Slice the lime into wedges. Chop the coriander.

6 Add chicken

Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min. Check the seasoning and season with a squeeze of lime juice. Divide among bowls and sprinkle with the toasted cashew nuts. Garnish with the fresh coriander and the remaining green chilli slices and lime wedges.

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