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skinnymixer's Chicken and Sweet Potato Curry
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4.34 from 3 votes

skinnymixer's Chicken and Sweet Potato Curry

Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Curry
Servings: 6
Calories: 325kcal
Author: Skinnymixers

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
Metric - Imperial

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.

Nutrition

Serving: 200g | Calories: 325kcal | Carbohydrates: 16.3g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 10.4g | Sodium: 926mg | Sugar: 7.7g