Sweet potato and vegetable curry with chicken This delicious, colourful stir-fry or one-pan dish contains all kinds of vegetables and juicy chicken stewed in a spicy coconut curry sauce.
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4 SERVINGS

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40 MIN.

 

INGREDIENTS

  • 1-2 sweet potatoes (approx. 300 g/10.5 oz in total)
  • 1 red pepper
  • 1 yellow pepper
  • 1 fennel bulb
  • 2 small red onions
  • 2 spring onions
  • 1 red chilli pepper
  • 2 chicken breast fillets (approx. 150 g/3.5 oz each)
  • 4 tbsp olive oil
  • salt, pepper
  • sweet paprika powder
  • cumin powder
  • curry powder
  • 125 ml/4 fl oz vegetable stock
  • 400 ml/13.5 fl oz coconut milk
  • cornflour, as desired
  • ½ bunch coriander (8 g)

HOW TO MAKE IT

  1. Peel the sweet potatoes and cut into equal-sized cubes. Wash the peppers, remove the seeds and white inner skins and cut into cubes. Clean and wash the fennel, remove the stalk and cut the bulb into strips. Peel the onions and cut into wedges. Clean and wash the spring onions, cut the white into rings and the green diagonally into longer pieces. Set the green aside. Wash and clean the chilli pepper and chop with or without the seeds, depending on the desired spiciness. Wash the chicken breast fillets, pat dry and cut into bite-sized pieces.
  2. Heat half of the olive oil in the ZWILLING Joy Plus fry pan 28 cm. Fry the chicken in it, turning several times, until golden brown. Season with salt, pepper, paprika powder, cumin and curry, remove and set aside.
  3. Heat the remaining olive oil in the pan. Sauté the sweet potatoes over a medium heat for approx. 5 minutes. Add the peppers and fennel and fry for approx. 3-4 minutes. Add the whites of the spring onions, onions and chilli and fry briefly. Season everything well with salt, pepper, paprika powder, cumin and curry.
  4. Pour in the vegetable stock and coconut milk and bring to the boil. Simmer over a low heat until the sweet potatoes are soft. Add the meat again, allow to heat through and mix in the spring onion greens and allow everything to heat through. If desired, thicken to the desired consistency with a little cornflour mixed with cold water.
  5. Wash the coriander, shake dry and roughly chop. Season to taste again and serve sprinkled with coriander.

Tip

Flat-leaf parsley can also be used instead of coriander.

Info

The size of the ZWILLING Joy Plus fry pan 28 cm is ideal for preparing stir-fry dishes.