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Indian Chicken Sweet Potato Curry With Basmati Rice
Indian Chicken Sweet Potato Curry With Basmati Rice
Ingredients for One Person
- 150 Chicken Breast Fillet
- 150 Sweet Potato
- 100 Coconut Milk
- 30 Spinach
- 8 Coriander
- 1 Basmati Rice
- 1 Lime
- Brown Onion
- Spice-Mix
- Salt & Pepper*
*Pantry items not included in your Pepper Leaf box.
Ingredients for Two People
- 300 Chicken Breast Fillet
- 300 Sweet Potato
- 200 Coconut Milk
- 60 Spinach
- 15 Coriander
- 1 Basmati Rice
- 1 Lime
- Brown Onion
- Spice-Mix
- Salt & Pepper*
*Pantry items not included in your Pepper Leaf box.
Ingredients for Three People
- 450 Chicken Breast Fillet
- 450 Sweet Potato
- 300 Coconut Milk
- 90 Spinach
- 23 Coriander
- 2 Basmati Rice
- 2 Lime
- Brown Onion
- Spice-Mix
- Salt & Pepper*
*Pantry items not included in your Pepper Leaf box.
Ingredients for Four People
- 600 Chicken Breast Fillet
- 600 Sweet Potato
- 400 Coconut Milk
- 120 Spinach
- 30 Coriander
- 2 Basmati Rice
- 2 Lime
- Brown Onion
- Spice-Mix
- Salt & Pepper*
*Pantry items not included in your Pepper Leaf box.
Ingredients for Six People
- 900 Chicken Breast Fillet
- 900 Sweet Potato
- 600 Coconut Milk
- 180 Spinach
- 45 Coriander
- 3 Basmati Rice
- 3 Lime
- Brown Onion
- Spice-Mix
- Salt & Pepper*
*Pantry items not included in your Pepper Leaf box.
Prep:
- Pat dry and cut chicken into bite-sized pieces.
- Peel and chop sweet potatoes into cubess.
- Peel and thinly slice onion.
- Wash and chop coriander roughly.
- Wash spinach.
- Cut lime into wedges.
Method:
- Use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to the lowest setting and cook for 13 minutes. Stand covered for 5 minutes, fluff up with a fork.
- In a large dutch oven or pot, add chicken, onion, spice-mix, half the butter, salt, and pepper. Toss everything to coat.
- Cook over medium-high heat for 3-5 minutes until butter browns and spices are fragrant. Add the remaining butter and the sweet potato cubes. Toss for 1-2 minutes to coat well.
- Pour in the coconut milk and (0.5 cup/p) water. Stir in half the coriander. Reduce heat to low, partially cover, and simmer for 15-20 minutes or until the chicken is fully cooked and the sweet potatoes are tender.
- Stir in spinach and cook just until wilted, 1-2 minutes. If the sauce is too thick, add a splash of water. Taste and adjust seasoning with salt and pepper.
- Serve the curry over steamed basmati rice. Spoon extra sauce on top and finish with the remaining coriander and a squeeze of lime.
