Chicken curry, sweet potato, coconut & black rice
5 min Prep, 25 min Cook
Contains 2 tsp desiccated coconut (sulphites)
This Goan inspired chicken curry is made with creamy coconut milk, spinach and cherry tomatoes. We serve this alongside antioxidant rich black rice.
Boil a kettle. Rinse the black rice and add to a saucepan with 400ml boiling water, season with a pinch of sea salt and simmer for 25-30 mins.
Peel and finely chop the ginger and finely chop the garlic. Slice the cherry tomatoes into quarters. Peel and cut the sweet potato into 1cm cubes. Thinly slice the chicken.
Dissolve the creamed coconut in a jug of 100ml boiling water.
Heat a medium-sized pan with 1/2 tbsp oil on a medium heat, add the garlic, ginger and garam masala for 1 min, then add the chicken slices for 2 mins until browned, followed by the sweet potato for a further 5 mins. Season with a pinch of sea salt.
Pour in the creamed coconut and simmer for 10 mins, then add the spinach and cherry tomatoes and cook for 5 mins until the chicken in cooked through.
Drain the black rice.
Serve the Goan chicken curry in a warm bowl, sprinkle over the desiccated coconut and serve alongside the black rice.
Serving Size 593.5 g
|Amount Per Serving|
|Calories 858 cals||43%|
|% Daily Value*|
|Kilojoules 3857.5 kJ||43%|
|Fat 26.9 g||41%|
|Sodium 1537.5 mg||67%|
|Carbohydrate 73.8 g||25%|
|Protein 64.3 g||129%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|