Chicken, Sweet Potato & Coconut Curry | TMix+
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Chicken, Sweet Potato & Coconut Curry

Time: 28 minutes in the Thermomix
Yield: 4-6 Serves

Making curry from scratch used to be an arduous undertaking. The Thermomix makes short work of this creamy, coconut curry, with deep flavours from Indian-accented spices and aromatics. It’s light enough to serve on a hot night, and made with sweet potatoes, which lend their sunny colour to the dish, and, being full of antioxidants, and high in beta-carotene and vitamins, quietly give our bodies what they need to heal.

Serve it with beautifully perfumed jasmine rice and steamed green beans, and you have an inspiring, health-giving meal, made in about half an hour. 

 

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Chicken, Sweet Potato & Coconut Curry
Ingredients
30 grams coconut oil
500 grams chicken thigh fillets, boneless and skinless, cut into large chunks (2 per fillet)
sea salt and cracked pepper
2 garlic cloves
10 grams fresh ginger, peeled
1 or 2 long red chilli(es), halved
1 kaffir lime leaf
3 shallots, peeled
1 teaspoon mustard seeds
1 teaspoon ground turmeric, or, 10 grams fresh turmeric, peeled 1 teaspoon garam masala (store bought or see recipe, TMix+Spring/Summer 2015 issue)
350 grams sweet potatoes, cut into 2-centimetre cubes
300 grams chicken stock
100 grams coconut cream
1 tablespoon fish sauce (wheat-free if requiring gluten-free)
1 lime, juice only
a handful of fresh coriander leaves, roughly chopped
20 grams shaved coconut, toasted
Method
  1. Heat 20 grams of coconut oil 2 minutes/100 degrees/speed 1. Add chicken, season with salt and pepper and saute 5 minutes/100 degrees/Reverse/speed 1. Set aside.
  2. Without cleaning the bowl, place garlic, ginger, chilli, kaffir lime leaf and turmeric if using fresh into the bowl and blitz 3 seconds/speed 7. Scrape and repeat this step. Add the shallots and chop 3 seconds/speed 5. Scrape again and add 10 grams of coconut oil, the mustard seeds, ground turmeric (if using) and garam masala and cook for 3 minutes/
  3. 100 degrees/speed 1.
  4. Add sweet potatoes and stock and cook for 7 minutes/ 100 degrees/Reverse/speed soft. Return the chicken and its resting juices, add the coconut cream and season with the fish sauce. Stir the bottom of the bowl to loosen the potatoes and mix the chicken through,
  5. then simmer 10 minutes/98 degrees/Reverse/speed soft.
  6. Transfer to a serving bowl and garnish with lime juice, fresh coriander and toasted shaved coconut. Serve with fragrant jasmine rice and steamed green beans.

For flavoursome jasmine rice, weigh 350 grams of jasmine rice in the simmering basket, add 1000 grams of water, 1 teaspoon of salt and mix 15 seconds/speed 4 to rinse the rice. Place a kaffir lime leaf in the middle of the rice and steam 20 minutes/100 degrees/speed 2. Voila, perfect rice every time! 

", "totalTime": " 28 minutes in the Thermomix", "recipeYield": "4-6 Serves", "recipeIngredient": [ "30 grams coconut oil","500 grams chicken thigh fillets, boneless and skinless, cut into large chunks (2 per fillet)"," sea salt and cracked pepper","2 garlic cloves","10 grams fresh ginger, peeled"," 1 or 2 long red chilli(es), halved","1 kaffir lime leaf","3 shallots, peeled","1 teaspoon mustard seeds","1 teaspoon ground turmeric, or, 10 grams fresh turmeric, peeled 1 teaspoon garam masala (store bought or see recipe, TMix+Spring/Summer 2015 issue)","350 grams sweet potatoes, cut into 2-centimetre cubes","300 grams chicken stock","100 grams coconut cream","1 tablespoon fish sauce (wheat-free if requiring gluten-free)","1 lime, juice only"," a handful of fresh coriander leaves, roughly chopped","20 grams shaved coconut, toasted" ], "recipeInstructions": [ " Heat 20 grams of coconut oil 2 minutes/100 degrees/speed 1. Add chicken, season with salt and pepper and saute 5 minutes/100 degrees/Reverse/speed 1. Set aside. Without cleaning the bowl, place garlic, ginger, chilli, kaffir lime leaf and turmeric if using fresh into the bowl and blitz 3 seconds/speed 7. Scrape and repeat this step. Add the shallots and chop 3 seconds/speed 5. Scrape again and add 10 grams of coconut oil, the mustard seeds, ground turmeric (if using) and garam masala and cook for 3 minutes/ 100 degrees/speed 1. Add sweet potatoes and stock and cook for 7 minutes/ 100 degrees/Reverse/speed soft. Return the chicken and its resting juices, add the coconut cream and season with the fish sauce. Stir the bottom of the bowl to loosen the potatoes and mix the chicken through, then simmer 10 minutes/98 degrees/Reverse/speed soft. Transfer to a serving bowl and garnish with lime juice, fresh coriander and toasted shaved coconut. Serve with fragrant jasmine rice and steamed green beans. " ] }

4 Comments

CherylA's picture
CherylA 3 years 6 months ago

This was a really nice recipe, the spice was spot on.

TMixPlus Team's picture
TMixPlus Team 3 years 6 months ago

Thanks for the message CherylA. We're so glad you enjoyed the curry. It's one of our favourite recipes too.

lelarter's picture
lelarter 3 years 6 months ago

Delicious! Seriously tasty. A real keeper. Sometimes with curries you can do a huge amount of faffing around, and while the outcome is usually worth it, some days you just don't have the time. This recipe delivers maximum flavour in return for only moderate faffing around - which are two of my very favourite things. Thank you, Tmix+, for this terrific addition to our weeknight menu!

TMixPlus Team's picture
TMixPlus Team 3 years 6 months ago

lelarter thanks for your wonderful comments. It's a TMix+ team favourite for all the reasons you've mentioned. We're honoured to have made it as a regular recipe in your household.

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