Fast chicken sweet potato curry

Name: Fast chicken sweet potato curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 500 g Sweet potatoes; 2 Onions; 1 Garlic clove; 400 g Chicken filet; 2 TABLESPOONS flaked almonds; 3 TABLESPOONS Oil; 2 TEASPOONS red curry paste; 2 can(s) (400 ml each) unsweetened coconut milk; 3 TABLESPOONS Lime juice; 7-10 Tbsp Salt; 75 g Baby Spinach; 8 Stem(s) Coriander

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

Quickly done and the washing up is also kept within limits: For the 30-minute curry, all the ingredients go in the same pan.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
500 g Sweet potatoes
2 Onions
1 Garlic clove
400 g Chicken filet
2 TABLESPOONS flaked almonds
3 TABLESPOONS Oil
2 TEASPOONS red curry paste
2 can(s) (400 ml each) unsweetened coconut milk
3 TABLESPOONS Lime juice
7-10 Tbsp Salt
75 g Baby Spinach
8 Stem(s) Coriander

Directions

1
Drain the chickpeas. Peel, wash and chop the sweet potatoes. Peel onions and garlic, dice finely. Wash meat, dab dry, cut into strips.
2
Roast the almonds in a pan and take them out. Heat the oil in the pan. Brown the meat and sweet potatoes in it. Fry curry paste, onions and garlic briefly. Add coconut milk, lime juice and 1⁄2 TL salt, bring to the boil.
3
Cover and simmer for about 10 minutes. Wash spinach and coriander, chop coarsely and fold in. Sprinkle with almonds. Serve with couscous.