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The Best Super Quick Chicken Curry with Sweet Potatoes

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Level: Easy

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Description

A wonderfully flavoursome and aromatic, healthy Indian curry that is quick and simple to make in one pot.

Ingredients

  • 2 Tablespoons Olive Oil
  • 1  Brown Onion, Finely Chopped
  • 3 cloves Garlic, Minced
  • 3 teaspoons (heaping) Curry Powder, Medium Hot
  • 4  Chicken Breasts, Cut Into Small Cubes
  • ¾ pounds, 2-⅛ ounces, weight Diced Tomato
  • ⅔ pounds, 1 ounces, weight Coconut Milk
  • 4  Baby Sweet Potatoes Or 2 Large Sweet Potatoes, Skin On, Diced Into Small Cubes
  • Salt And Ground Black Pepper To Taste

Preparation

In a large saucepan, heat olive oil over medium heat. Fry onion for 2 minutes, then add garlic and fry until onions are translucent and garlic is fragrant, about 1 minute.

Add curry powder and cook for 30 seconds, stirring constantly. Add chicken and fry for about 2 minutes, stirring often. Pour in canned diced tomatoes and half the coconut milk.

Add the sweet potatoes and about 1/8 cup water and cook over low heat, uncovered and just simmering, until sauce is thick and chicken is cooked through, about 20 minutes. Check occasionally and top up with a little hot water if looks too thick.

Once chicken is cooked, stir in remaining coconut milk. The curry should be thick and saucy; cook it down a bit if it’s too thin. Season with salt and pepper to taste.

Serve with your choice of rice.

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