- 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.