Caribbean-style sweet potato & chicken curry
Calorie controlled cooking spray
1 can(s), large
Sweetened coconut drink
Sweet potato, raw
Chicken breast, skinless, raw
Brown rice, microwaveable
Kidney Beans, cooked
1 can(s), large, drained
- 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.
- 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.
- 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.
- Divide the rice and curry between bowls and serve garnished with the extra coriander.