About recipe

Chicken and sweet potato curry is a comfort food favorite. Thanks to the spices, it’s gorgeously fragrant, and the addition of coconut milk makes it creamy. I’ve served this with naan bread, but you could pair it with brown rice or make your own pilau rice.

Ingredients (serves 4)

• 1 large sweet potato, peeled and cut into cubes
• 1 medium red onion
• 2 oz mushroom
• 2 oz broccoli
• 1 medium red pepper
• 1 Tbsp Red Thai curry paste
• 1/2 cup coconut milk
• 1/2 cup water
• 2 tsp olive oil
• 1 large chicken breast

Preparation

1. Heat up the olive oil in a large frying pan and cook the red onion for 2-3 minutes.
2. Add the sweet potato and cook for 2 minutes.
3. Cook the chicken on all sides until golden brown then add the curry paste and cook for an additional 2 minutes.
4. Add the red peppers, mushrooms and broccoli to the pan and cook for 2 minutes, stirring regularly then pour in the coconut milk and water.
5. Bring to a simmer and cook for 5 minutes, or until the chicken and vegetables are cooked.
6. Serve with naan bread.