Sweet Potato and Chicken Curry

with Coconut Milk and Cauliflower
Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!
Cals 728 · Prot 47 · Carbs 64 · Fat 35
Low-Carb
Try Hello Chef Now
30 min
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Enjoy this easy-to-make curry, packed with a load of wholesome ingredients!
Cals 728 · Prot 47 · Carbs 64 · Fat 35
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
1 Piece
To serve
Large red chilli
1 Piece
Peeled pistachios
20 Grams

Tips for fussy eaters

Keep the spices mild and serve with jasmine rice.

Pro tip

Add a pinch of sugar to your curry to enhance the tomatoes' natural sweetness.

Before you start

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

Instructions

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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.
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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. Rinse and chop the spinach.
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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 gingercurry powder, chilli powder (spicy!), coriander cumin powder, and fry for 1 min further. 
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4 Simmer

Add the sweet potatoes, cauliflowertomato 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.
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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 (see pro tip). 
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6 Serve

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

Tips for fussy eaters

Keep the spices mild and serve with jasmine rice.

Pro tip

Add a pinch of sugar to your curry to enhance the tomatoes' natural sweetness.

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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