Coconut Chicken Curry

Servings:6
Dish Type:Curries
Cooking Time:35min
Preparation Time:5min

Campbells Product used

Chicken - 500ml

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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

Preparation

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.