Healthy Chicken, Sweet Potato and Watercress Curry

A January health kick normally means loads of salads but with all the chilly weather we’ve been having I was looking for something a little more warming. I absolutely love a curry on a rainy Saturday but rather than get an unhealthy takeaway I decided to make my own. I adapted my curry from this Waitrose recipe. It was already pretty healthy with all that sweet potato included, but I made it healthier by leaving out the sugar (I prefer my curries to be spicy and not too sweet and the sweet potato already adds a natural sweetness) and adding lots of vitamin rich watercress. It’s actually really easy  to make and taking only 35 minutes it’s actually quicker than ordering a takeaway.

Healthy Chicken, Sweet Potato and Watercress Curry

Prep time: 5 minutes

Cooking time: 30 minutes

serves: 4

Ingredients:

1 tbsp rapeseed oil (I used Fussels)

2 onions, peeled halved and diced

1 red chilli, chopped

1 tbsp ground coriander

1 tbsp chilli flakes (optional I like my curry spicey but if you like a mild curry leave this out)

½ tbsp ground turmeric

400ml coconut milk

600g sweet potato, peeled and chopped into chunks

3 skinless chicken breasts

2 handfuls of watercress, chopped

Heat the oil in a pan over a medium heat, add the onions and cook until they turn translucent and start to colour. Add the chilli, ground coriander, chilli flakes and turmeric and cook for minute stirring to prevent the spices burning. Pour in the tin of coconut milk and add the sweet potato then give it a good stir. Bring the curry to the boil and then turn cover with a lid and turn the heat right down. Cook for between 10 – 15 minutes stirring occasionally until the sweet potato is just becoming soft.

Cut the chicken breasts into chunks and stir into the curry. Cover and cook for a further 15 minutes or until the chicken is cooked through and the sweet potato is completely soft. At this point turn off the heat and stir through the chopped watercress.

After the curry is cooked give it a good stir, it will start to thicken as some of the pieces of sweet potato start  to break down.

Serve with some boiled rice and a couple of crunchy poppadoms.

Tip: I cooked my poppadoms in the microwave. doing them this way means that you don’t need to add any oil making them loads less calorific.

Chicken, sweet potato and watercress curry

I have shares this post with:

Hijacked by twins: Cook blog share

89a4db0a-41ce-42a9-bc64-4bdffaf66b5f_zpsf6754mec

Searching for Spice: Cook Once Eat Twice

cookonceeattwice-2

Honest Mum: Tasty Tuesday

9VwhltV

Free from Farm House 

wpid-linky.jpg

 

10 thoughts on “Healthy Chicken, Sweet Potato and Watercress Curry

  1. Oooh yes, this is my kind of meal. Sounds easy, quick and delicious! Definitely think it was a good idea to leave out the sugar…with all that sweet potato and coconut, you’d think it would be plenty sweet enough, already!?! And I love your addition of watercress – delicious and so very good for you! 🙂 Eb x

    Liked by 1 person

  2. Oh wow this looks so good! We love a good curry and I am cooking a lot more meat free meals so this will definitely be pinned on my to try board! Thank you for sharing with #CookBlogShare x

    Liked by 2 people

  3. This looks really good – great colour! I love sweet potato and using it to thicken the curry is a good idea. I need some now as I’ve got a bad cold and something like this would be perfect! Thank you so much for joining in with #CookOnceEatTwice as well.

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s