Sweet Potato and Chicken Curry

Name: Sweet Potato and Chicken Curry with Coconut Milk and Cauliflower
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 2 Tbsp of Vegetable oil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 30 Grams of Ginger; 400 Grams of Sweet potatoes; 200 Grams of Cauliflower; 100 Grams of Spinach; 1 Tsp of Salt; 2 Grams of Curry powder; 2 Grams of Chilli powder; 4 Grams of Coriander cumin powder; 200 Grams of Tomato passata; 150 ML of Water; 200 ML of Coconut milk; 1 Piece of Chicken stock cube; 1 Piece of Large red chilli; 20 Grams of Peeled pistachios

with Coconut Milk and Cauliflower

Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!

259 Reviews

Cals 696 · Prot 48 · Carbs 68 · Fat 26

Low Carb

30 min

Sweet Potato and Chicken Curry with Coconut Milk and Cauliflower

Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!

259 Reviews

Cals 696 · Prot 48 · Carbs 68 · Fat 26

Low Carb

Ingredients

Curry

Chicken breast

300 Grams

Vegetable oil

2 Tbsp

Red onion

1 Piece

Garlic cloves

2 Piece

Ginger

30 Grams

Sweet potatoes

400 Grams

Cauliflower

200 Grams

Spinach

100 Grams

Salt

0.5 Tsp

Curry powder

2 Grams

Chilli powder

2 Grams

Coriander cumin powder

4 Grams

Tomato passata

200 Grams

Water

150 ML

Coconut milk

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

To serve

Large red chilli

1 Piece

Peeled pistachios 2*

20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *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)	2914 / 696
Fats (g)	26.4
of which saturated (g)	12.4
Carbohydrates (g)	68
of which sugars (g)	19.4
Fibers (g)	16.1
Proteins (g)	48.3
Salt (g)	46.7

*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 Fry chicken

Chop the chicken into bite-size pieces. Heat a drizzle of oil in a large pan and fry the chicken for 3-4 min. Transfer the chicken to a plate. Reserve the pan.

2 Prep

Peel and chop the onion and garlic. Grate the ginger. Peel and chop the sweet potatoes into small bite-size pieces. Separate the cauliflower into small florets. Trim and chop the spinach.

3 Fry onions

Return the pan to a medium heat with a drizzle of oil. Add the onion and garlic. Fry with a pinch of salt for 5 min or until softened. Add the ginger, curry powder, chilli powder (spicy!), coriander cumin powder, and fry for 1 min further.

4 Simmer

Add the sweet potatoes, cauliflower, tomato passata, measured water, coconut milk and chicken stock cube. Cover with a lid and simmer for 10 min until the sweet potatoes start to soften.