Chicken curry, sweet potato, coconut & black rice by Mindful Chef | Mealz

Chicken curry, sweet potato, coconut & black rice

2 Servings

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.

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Cooking Stages

    • 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.

Nutrition Facts

Serving Size 593.5 g

Amount Per Serving
Calories 858 cals43%
% Daily Value*
Kilojoules 3857.5 kJ43%
Fat 26.9 g41%
Sodium 1537.5 mg67%
Carbohydrate 73.8 g25%
Protein 64.3 g129%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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