Spicy Sri Lankan Chicken

and Sweet Potato One-Pot

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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.

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

Cooking Time: 30 min

Cals 787 · Prot 54 · Carbs 59 · Fat 39

Gluten-Free

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

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

Cooking Time: 30 min

Cals 787 · Prot 54 · Carbs 59 · Fat 39

Gluten-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

photo

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.

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
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