Ingredients
Wet Paste:-
- 3 tbsp ground coriander
- 1 tsp ground cumin
- 1-7 small red dried chillis - adjust based on spice preference, I used 3
- 1.5 tsp dried turmeric
- 3 cloves garlic - peeled
- 3 tsp onion powder
- 2 tbsp Malaysian Meat Curry Powder - see Notes
Curry:-
- 40 g olive oil
- 1 star anise
- 1 cinnamon stick
- 400 ml coconut milk
- 50 g water
- 500 g chicken breast - *large* chunks
- 500 g sweet potato - peeled, medium dice
- 1 tbsp salt
- 1 tsp coconut sugar - or brown sugar/rapadura/white sugar
Instructions
- Blend the wet paste ingredients; work your way up to 1 min/speed 9/MC on.
- Scrape mixer bowl down.
- Add 80 g or 2.8 oz of coconut milk, olive oil, star anise and cinnamon stick.
- Cook 3 min/100°C or 212°F/speed soft/reverse/MC on.
- Add chicken pieces, sweet potato, remaining coconut milk, water, salt and sugar.
- Cook 18 min/100°C or 212°F/speed soft/reverse/MC off.
- Let curry stand for 5 min before serving with rice or use cauli rice for a paleo version!
Notes
The curry powder that I like to use is called ‘meat curry powder’ by Babas. You can find it in most good Asian/Indian grocers:-
Bellini Users
Use blunt blade for this recipe.
At step 4 use speed 1
At step 6 use speed 1 and increase cooking time if sweet potato isn't tender at the end of this step.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Serving: 200g | Calories: 325kcal | Carbohydrates: 16.3g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 10.4g | Sodium: 926mg | Sugar: 7.7g