Sweet Potato, Cabbage And Chicken In A Light Curry Sauce

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Average Rating: 5 | Rated By: 3 users

The beauty of this light chicken curry dish is its subtle taste and creamy texture. In this recipe, the chicken is cooked with sweet potato and savoy cabbage in a light curry sauce. If you like a more pronounced spicy flavour just add a pinch of cayenne pepper. Serve with Indian lemon rice with corn or simple basmati rice

 

Ingredients

  • 1 Tbsp. coconut oil
  • 1 medium size yellow onion, finely chopped
  • 4 garlic cloves, crushed + 2 Tbsp. GF curry powder
  • 1 large tomato, roughly chopped
  • 2 cups coconut milk
  • 2 cups peeled sweet potatoes cut into bite size pieces
  • 2 cups savoy cabbage cut into bite size pieces
  • 2 medium size carrots, diced
  • 8 boneless skinless chicken thighs, cut into bite size pieces
  • 1 tsp. sea salt or to taste
  • 1 cup chopped fresh cilantro
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. tapioca flour and ½ cup water, whisked together for thickening
  • Instructions

  • Heat coconut oil over medium heat in a large saucepan. Add onions and cook for 5 minutes
  • Stir in garlic, curry powder and tomato until well combined. Add coconut milk, sweet potatoes, savoy cabbage, carrots, chicken and salt.
  • Bring to boil, reduce heat to low and cover. Cook for 30 minutes
  • Add cilantro, lime juice and thickening mixture and cook until the sauce thickens about 5 minutes, stirring occasionally. If the sauce gets too thick add coconut milk or water as needed
  • Serve with lime wedges and fresh cilantro over basmati rice.


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