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
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.
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