- -2 medium sweet potatoes, peeled and cut into 1 inch cubes -2 tablespoons butter -1 large onion, diced -1 green capsicum, diced -4 cloves garlic, crushed/ minced -500g chicken breast (cut into bite sized pieces) -1/2 teaspoon turmeric -1/2 teaspoon cumin -1/2 teaspoon mustard powder -1/2 teaspoon salt -1/2 teaspoon black pepper -1 x 400mL can coconut milk -1/3 cup chicken stock-2 tablespoons tomato paste -1 tablespoon brown sugar -1 teaspoon corn starch mixed with 1 tablespoon of water-2 cups spinach -2 teaspoons lime juice -white rice (to serve)
- 1. Into a large pot add sweet potatoes and put onto boil- once water is boiling, leave on for 5 minutes 2. While the sweet potato boils, in a seperate pan melt the butter3. Add the onion and capsicum in with the butter and sauté until tender (approx 5-8 minutes) 4. Add garlic to pan and cook for 30 seconds or until fragrant 5. Add chicken and cook until done (approx 5 minutes) 6. Drain sweet potato and add to the pan with the chicken7. Stir in chicken stock, coconut milk, turmeric, salt, pepper, tomato paste and mustard powder. Reduce heat to medium and let liquid boil for 3-4 minutes 8. Stir in cornstarch mixture and cook for 1-2 minutes or until mixture has thickened 9. Add spinach and lime juice and stir in, cooking for another 2 minutes or until spinach is tender and has wilted 10. Serve with freshly cooked white rice and enjoy!
Brands and product used
- TCC - Coconut Milk