Coconut chicken curry
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
Method
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
- 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.
- Add sweet potato, 500ml Campbell’s Real Stock and coconut milk, simmer, uncovered on low for 25 to 30 mins until sweet potato softens.
- 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!