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Receta Chicken, Sweet Potato and Coconut Curry

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Mild chicken curry with sweet potatoes and coconut milk

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 4
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Ingredientes

Cost per serving $1.91 view details
  • 1 tbsp sunflower oil, EVOO or canola
  • 4 tsp mild curry paste (I use Patak’s brand)
  • 1 pound boneless, skinless chicken breasts or thighs cut into bite-size pieces (I use thigh)
  • 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces (or an equal amount of banana or butternut squash)
  • 1 medium-sized onion cut in eights (cut in half and quarter each half)
  • 300ml chicken stock (1.5 cups)
  • 400ml can coconut milk (14 oz can)
  • 175g frozen peas (3/4 cup)

Direcciones

  1. Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes, onions and lentils and stir to coat in the paste, and then pour in the stock and coconut milk. Bring to a boil, and then simmer for 15 minutes.
  2. Add the peas, bring back to the boil and simmer until heated through.
  3. Season to taste before serving. I use cayenne pepper for added zip.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 296g
Recipe makes 4 servings
Calories 343  
Calories from Fat 211 62%
Total Fat 24.97g 31%
Saturated Fat 18.73g 75%
Trans Fat 0.02g  
Cholesterol 43mg 14%
Sodium 269mg 11%
Potassium 580mg 17%
Total Carbs 9.98g 3%
Dietary Fiber 2.5g 8%
Sugars 2.85g 2%
Protein 22.22g 36%
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