Coconut Chicken Curry Recipe

Name: Coconut Chicken Curry
Prep time: 5 min
Cook time: 35 min
Yield: 6
Ingredients: 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

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.