- Serves 6
- Preparation Time 05MINS
- Cook Time 35MINS
1 tbsp oil
3 cloves garlic, crushed
1 large onion, finely chopped
1kg chicken thigh fillets, quartered
600gm sweet potato, peeled and cubed
1 1/2 tbsp mild curry powder
270ml can coconut milk
500ml (2 cups) Campbell’s Real Stock Chicken
Coriander and steamed rice, to serve
STEP 1 Heat oil in a large frying pan on high. Cook chicken for 3-4 mins or until starting to brown. Add onion and cook for 2-3 mins. Add garlic and cook for 1 min. Stir in curry powder and cook for 1 min.
STEP 2 Add sweet potato, Campbell’s Real Stock and coconut milk, simmer, uncovered on low for 25-30 mins until sweet potato softens.
STEP 3 Serve garnished with coriander and serve with rice.