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Photo of Caribbean-style sweet potato & chicken curry by WW

Caribbean-style sweet potato & chicken curry

11
Points® value
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion

1 large

Curry Powder

1 tablespoon(s)

Allspice

½ teaspoon(s)

Tinned Tomatoes

1 can(s), large

Sweetened coconut drink

700 ml

Sweet potato, raw

450 g

Chicken breast, skinless, raw

3 medium

Brown rice, microwaveable

2 pouch(es)

Kidney Beans, cooked

1 can(s), large, drained

Coriander, fresh

2½ tablespoon(s)

Instructions

  1. Mist a large nonstick pan with cooking spray and fry the onion over a medium heat for 6-8 minutes until softened. Add the curry powder and allspice and cook, stirring, for another 2 minutes.
  2. Stir in the tomatoes and coconut milk drink and bring to a simmer. Add the sweet potatoes and simmer for 15 minutes, then add the chicken and cook for another 5-7 minutes or until the sweet potato is tender and the chicken is cooked through.
  3. Meanwhile, mist a large nonstick frying pan with cooking spray and stir-fry the rice until piping hot, then season to taste and stir in the kidney beans. Cook, stirring, for 1-2 minutes or until the beans are hot, then stir in the coriander.
  4. Divide the rice and curry between bowls and serve garnished with the extra coriander.

Notes

Leave the chicken out and increase the sweet potato quantity by 200g. The SmartPoints will remain the same.

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