This is my ideal curry. I could eat it every day. Until forever. I have adapted it from a recipe by Lorraine Pascal called ‘Sri Lankan Curry’ which I tried last summer. It needed a little ‘clean’ up but even then, Clean Eating to me is not just about eating something that’s just made from natural ingredients. Clean Eating is about getting as many healthy vitamins, minerals and goodness into my body as possible.
I’ve added onion, sweet potato, kale and mushrooms to this dish to give it an extra bit of loving from the vegetable department, but you could use any vegetables you like. A handful of raisins would probably work well in it too.
This Clean Eating Chicken and Sweet Potato Curry is minimal work and seems to just cook itself. Its perfect alongside some wholegrain rice or homemade Clean Eating Indian Chapattis. Did I mention it’s the best curry ever?
Clean Eating Chicken and Sweet Potato Curry
- Yield: 6 Servings
- Ready In:
This Clean Eating Chicken and Sweet Potato Curry is minimal work and seems to just cook itself. Its perfect alongside some wholegrain rice
- 1 teaspoon Oil of choice
- 1 Onion diced
- 300 - 400 grams Sweet Potatoes chunky diced
- 1 large handful Kale finely chopped
- 150 grams Mushrooms sliced
- 2 large cloves Garlic minced
- 2 Tablespoons Mild Curry Powder
- 3 tespoons Garam Masala
- 1 teaspoon Garlic Powder/Granuals
- 1 teaspoon Onion Powder/Granuals
- 1/2 teaspoon Fine Sea Salt a scant 1/2 teaspoon, just under
- 1/4 teaspoon Mild Chilli Powder (or more to taste)
- 1/4 teaspoon Ground Ginger
- 400 ml Coconut Milk
- 300 ml Water
- 425 grams Chicken Mini Fillets
- 1 handful Fresh Parsley or Fresh Coriander to serve - optional
- Make sure all of your ingredients are ready to go, including all of the spices and salt measured out and placed together in a bowl.
- Pour the oil into a large saucepan and add the onion, sweet potato, mushrooms and kale and cook on a low heat for 4-5 minutes. Stirring occasionally.
- Add the garlic and spice mix and stir for 20 - 30 seconds.
- Add the coconut milk and water and turn the heat to high.
- Bring to the boil.
- Once bubbling, turn the heat to low and add the chicken mini fillets whole to the curry.
- Put the lid on the saucepan and simmer for 20 minutes, stirring occasionally.
- After 20 minutes, remove the lid and using a slotted spoon, take out the chicken and place into a bowl or plate.
- Shred the chicken up with two forks and then put it back into the curry.
- Cook the curry for a further 10 - 15 minutes uncovered until reduced and thickened.
- Sprinkle with chopped parsley or coriander and serve with wholegrain rice or some homemade chapattis.