Spicy Sri Lankan Chicken

and Sweet Potato One-Pot
An authentic blend of Sri Lankan spices make this one-pot amazingly tasty.
Cals 780 · Prot 54 · Carbs 57 · Fat 39
Low-Carb
Try Hello Chef Now
30 min
photo
An authentic blend of Sri Lankan spices make this one-pot amazingly tasty.
Cals 780 · Prot 54 · Carbs 57 · Fat 39
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
2 Grams
Curry leaves
6 Grams
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
0.5 Pieces
Coconut milk
200 ML
To serve
Cashew nuts
40 Grams
Lime
1 Piece
Fresh coriander
15 Grams

Tips for fussy eaters

Reserve some of the chicken, sweet potatoes and vegetables and prepare a mild curry for them. Serve over rice.

Pro tip

Prep ahead and reheat with a splash of water just before dinnertime.

Before you start

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

Instructions

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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.
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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.
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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.
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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.
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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.
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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.

Tips for fussy eaters

Reserve some of the chicken, sweet potatoes and vegetables and prepare a mild curry for them. Serve over rice.

Pro tip

Prep ahead and reheat with a splash of water just before dinnertime.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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