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Coconut Chicken Curry Recipe

  • Serves 6
  • Preparation Time 05MINS
  • Cook Time 35MINS

2 tbsp oil

1kg chicken thigh fillets, sliced

1 large onion, finely chopped

3 cloves garlic, crushed

1½ tbsp mild curry powder

600 gm sweet potato, peeled and cubed

500ml Campbell’s Real Stock Chicken

270ml can coconut milk

1 tbsp cornflour

Coriander and steamed rice, to serve

STEP 1 Heat oil in a large frying pan on high. Cook chicken for 5-6 mins or until starting to brown. Add onion cook for 1-2 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 Combine cornflour with water and add to the curry, bring to the boil and simmer until sauce has thickened. Serve garnished with coriander and serve with rice.

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