Caribbean-style sweet potato & chicken curry
8
Points®
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.
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