Peanut Sweet Potato Chicken Curry
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 20mins
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- Serves
- 4
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- Calories
- 638
This Curry is made in under 20 mins and all in the microwave. Serve over brown rice, with crushed peanuts, and a lime wedge for the perfect warming dinner or lunch
Inspired by: https://www.chloefoodie.com/chloefoodie/peanutsweetpotatochickencurryrecipe updated Dec 17, 2021
Ingredients
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- Garlic clove
- 2
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- Ginger
- 20 g
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- Lime
- 1
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- Peanuts
- as needed
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- Lime
- as needed
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- Sweet potato
- 1
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- Sriracha sauce
- 2 teaspoons
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- Peanut butter
- 120 g
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- Maple syrup
- 2 teaspoons
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- Soy sauce
- 2 tablespoons
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- Curry powder
- 1 tablespoon
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- Sesame oil
- 1 teaspoon
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- Coconut milk
- 400 ml
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- Water
- 60 ml
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- Chicken breast
- 360 g
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- Spinach
- as needed
-
- Cilantro
- as needed
Tools
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Panasonic 4-in-1 Microwave Oven
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Medium bowl
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Blender jug
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Plate
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Cutting board
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Heatproof bowl
Step preview
- Pierce skin of sweet potato with a fork
- Microwave in Panasonic 4-in-1 oven
- While sweet potato is cooking ,in a blender add, garlic, ginger, sriracha, peanut butter, maple syrup, lime juice, soy sauce, curry powder, coconut milk, sesame oil, water and blend until smooth
- Remove sweet potato, and cut into cubes
- Cut chicken breasts into 1 inch pieces
- In a large microwave safe bowl add the blended liquid, sweet potato and cut chicken making sure chicken is submerged under peanut liquid
- Place a microwave safe lid or plate on the bowl and microwave
- When timer is up, remove lid and mix well, the sauce will now be very thick, return to Panasonic 4-in-1 with lid to cook for a further 6 mins
- Remove from microwave and test 1 piece of chicken to make sure its cooked through, and stir in 1 handful of spinach to wilt
- Enjoy over cooked brown rice with crushed peanuts, a wedge of lime and fresh cilantro