Sweet Chicken Curry

Sweet chicken curry

I love this sweet chicken curry, it is one that my mum and dad use to cook when I was little.

I have never been a fan of hot and spicy food (that’s the pommy coming out in me) but this sweet chicken curry is mild and sweet which ticks all the right boxes for my taste buds.

If you like to spice things up though, all you need to do is add more curry powder.

You can cook this curry in a wok or  non-stick frypan however, I used my slow cooker so that the chicken was extra tender and the flavours were well and truly mixed in.

Ingredients

 Meat

  • 500g chicken (can be breast or thigh)
  • 1 heaped tsp curry powder
  • 1 tbs coconut oil

Vegetables

  • 1 brown onion (finely diced)
  • ½ red capsicum (diced)
  • 130g sweet potato (diced)
  • 1 apple (your choice of apple – diced)
  • 2 celery stalks (finely chopped)
  • 1/3 cup sultanas
  • 1 tsp grated ginger
  • 1 heaped tsp curry powder
  • 1 tbs coconut oil

Sauce

  • 1 tbs mango chutney
  • ½ can organic diced tomatoes
  • 1 cup of chicken stock

Method

  1. Heat 1 tbs coconut oil in a non-stick frypan and add 1 tsp of curry powder to pan and stir until curry powder becomes aromatic. Add diced chicken and brown on all sides.
  2. Remove chicken from the pan and place in a slow cooker.
  3. Heat 1 tbs coconut oil in a non-stick fry pan and add 1-2 tsp of curry powder to pan and stir until curry powder becomes aromatic. Add all diced vegetables to the pan and stir fry for 3-5 minutes.
  4. Remove from the pan and add the vegetables to the chicken in the slow cooker
  5. Add the chicken stock, tomatoes and mango chutney to the chicken and vegetables in the slow cooker.
  6. Cook on high for 4 hours or on slow for 6 hours.

Serve with your choice of quinoa, rice or a mixture of both.

Garnish with a dollop of coconut yoghurt.

Click here to download a PDF of the recipe.

Be happy, colour the world

Claire

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