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Coconut chicken curry

  • Serves 7
  • Prep time: 5 mins | Cooking time: 35 mins

Packed with flavour, this super simple chicken curry is the perfect go-to recipe to whip up for dinner tonight. Serve with rice and fresh coriander for an easy family meal.

Ingredients

  • 1 tablespoon oil

  • 3 cloves garlic, crushed

  • 1 large onion, finely chopped

  • 1kg chicken tenderloins quartered

  • 600gm sweet potato, peeled and cubed

  • 1 ½ tablespoons mild curry powder

  • 279ml can coconut milk

  • 1L (4 cups) Campbell’s Real Stock Chicken

  • Coriander and steamed Basmati rice, to serve

Method

  1. Heat oil in a large frying pan on high. Cook chicken for 3 to 4 mins or until starting to brown. Add onion and cook for 2 to 3 mins. Add garlic and cook for 1 min. Stir in curry powder and cook for 1 min.

  2. Add sweet potato, 500ml Campbell’s Real Stock and coconut milk, simmer, uncovered on low for 25 to 30 mins until sweet potato softens.

  3. Serve garnished with coriander and serve with rice.

Tip

Add the remaining 500ml of Campbell’s Real Stock when cooking the rice for additional flavour!