Free From Recipes

Chicken, Coconut and Sweet Potato Curry

I have been cooking this recipe for years and it is still one of my all time favourites. Super simple to make yet incredibly flavoursome. What’s more, all the ingredients are naturally dairy and gluten free.

I don’t know about you but I often find that the chicken in curry can be a bit dry and overcooked but, because the chicken is browned before being simmered in coconut milk in this recipe, you will find that it retains its moisture and is perfectly cooked through.

The combination of lentils and chicken in this dish means it is packed full of protein making it a perfect post workout meal. Serve it with a healthy side such as coconut quinoa or cauliflower couscous to give you a complete, balanced meal.

Enjoy!

Print Recipe
Chicken, Coconut and Sweet Potato Curry
Chicken, coconut and sweet potato curry
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil
  • 2 Chicken breasts diced
  • 2 tsp Tikka paste (or your favourite curry base)
  • 400 ml Coconut milk
  • 2 tbsp Red lentils
  • 2 Sweet potatoes chopped into chunks
  • 200 ml Chicken stock gluten free
  • 1 Red pepper sliced
  • Large handful Spinach leaves
Course Main Dish
Prep Time 10 minutes
Cook Time 40 minutes
Servings
people
Ingredients
  • 1 tbsp Coconut oil
  • 2 Chicken breasts diced
  • 2 tsp Tikka paste (or your favourite curry base)
  • 400 ml Coconut milk
  • 2 tbsp Red lentils
  • 2 Sweet potatoes chopped into chunks
  • 200 ml Chicken stock gluten free
  • 1 Red pepper sliced
  • Large handful Spinach leaves
Chicken, coconut and sweet potato curry
Instructions
  1. In a large flat bottomed pan, melt the coconut oil before adding the tikka paste. Cook for 2 - 3 minutes before adding the chicken.
    Chicken, coconut and sweet potato curry
  2. Cook the chicken for around 5 minutes before adding the lentils and sweet potatoes. Give it a good stir to make sure everything is covered by the tikka paste.
  3. Pour in the coconut milk and half of the chicken stock. Add the red pepper. Bring to the boil and then reduce to simmer. If needed, pour in the remainder of the chicken stock. Simmer for 20 - 25 minutes or until the sweet potatoes are soft and the chicken is cooked through.
    Chicken, coconut and sweet potato curry
  4. Throw in a large handful of spinach and stir round. Take the pan off the heat and allow to cool slightly before serving.
    Chicken, coconut and sweet potato curry
  5. I served mine with coconut quinoa but it works just as well with brown rice or cauliflower couscous. Enjoy!
    Chicken, coconut and sweet potato curry
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