Creamy Sweet Potato and Green Bean Chicken Coconut Curry

Hi Everyone!

For the last two weeks I’ve managed to have caught a bit of nasty cold and flu unfortunately! It seems to be at the tail-end now (hopefully!)…so I’ve just started feeling better and being in the kitchen more!

One of my friend’s said her favourite remedy when she is sick is to have a curry. I thought I’d try this theory out and decided to create a curry. Now, I’m not actually a fan of things too spicy and, in general, I’m not really into hot currys! So this recipe is quite mild, but I found the taste to be a delicious, warming flavour that was perfect to have in this cold UK weather!vvxf

Because this recipe is mild, I think it would be a great recipe to use to introduce those who don’t like spicy dishes to a curry dish. It is also filled with delicious sweet potatoes, crunchy green beans, spinach, chicken and mixed with creamy coconut milk on a bed of brown rice – yum!

Better yet – this recipe uses little pots and pan! One frypan for the curry and one saucepan for the brown rice – that’s it for whole recipe. This recipe is also allergy friendly with no dairy, corn, gluten, wheat, eggs or fish!

If you like things a little spicier – I would suggest using a stronger curry powder or increasing the amount! Feel free to serve with Naan bread and yoghurt.

Hope you enjoy the recipe!

Elle 🙂

Creamy Sweet Potato and Green Bean Chicken Coconut Curry Recipe

Serves 4.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed and chopped
  • 2 tsp mild curry powder
  • 2 large boneless, skinless chicken breasts , cut into bite-size pieces
  • 2 sweet potatoes, peeled and cut into bite-size pieces
  • 300ml chicken stock
  • 400ml can organic coconut milk
  • 175g green beans
  • 75g of fresh spinach leaves, washed
  • 1 cup of brown rice

Method

  • In a saucepan, prepare your brown rice – place 1 cup of rice in boiling water and gently boil for 25 to 30 minutes, or as per packet instructions.
  • In a deep frying pan (or a wok), heat the oil up, stir in the onion and garlic and allow the onion to cook for a few minutes. Add in the curry powder and fry for 1 minute.
  • Add the chicken and sweet potatoes, stirring to coat in the curry powder.
  • Pour in the stock and coconut milk to the pan. Bring mixture to the boil, then simmer for 15-20 minutes.
  • Gently stir in the green beans, bring the mixture back to the boil and simmer for futher 5 minutes. Stir in the spinach leaves before serving.
  • Divide the brown rice rice among serving plates and top with the curry – enjoy!

 

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