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Coconut Chicken Curry Recipe

  • 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.

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