Sweet Potato and Chicken Curry

with Coconut Milk and Cauliflower
Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!
1,575 Reviews
Cals 698 · Prot 47 · Carbs 68 · Fat 26
Low-Carb
Try Hello Chef Now
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!
1,575 Reviews
Cals 698 · Prot 47 · Carbs 68 · Fat 26
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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.

Before you start

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

Instructions

Fry chicken

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.
Prep

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.
Fry onions

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.
Simmer

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.
Finish

5 Finish

Return the chicken to the pan. Add the spinach and simmer (don't boil) for a final 5 min or until the chicken is cooked through. Check the seasoning.
Tip! Add a pinch of sugar to your curry to enhance the tomatoes' natural sweetness.
Serve

6 Serve

Slice the red chillis. Divide the curry among bowls and top with the pistachios and red chilli slices (spicy!).
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