Coconut Chicken and Sweet Potato Curry (Instant Pot and Stove Top

• Gluten free

• Meat

  • 8 Chicken thighs

• Produce

  • 2 Carrots chopped fined
  • 1 Chilli, red
  • 2 tsp Coriander
  • 1 Coriander, fresh
  • 4 cloves Garlic
  • 1 tsp Ginger, ground
  • 1 Onion
  • 1 Sweet potato (approx 250g/9oz, small

• Canned Goods

  • 200 ml Chicken stock
  • 200 ml Coconut milk - 6 syns, light

• Baking & Spices

  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 Spray oil

• Nuts & Seeds

  • 2 tsp Cumin

Found on slimmingeats.com

Description

Ingredients

• 8 Chicken Thighs (all visible fat removed)
• 1 small sweet potato (approx 250g/9oz)
• 1 onion, finely chopped
• 2 carrots chopped fined
• 4 cloves of garlic crushed and chopped
• 1 tsp of ground ginger
• 1-2 red chilli, chopped
• 1 tsp of turmeric
• 2 tsps of cumin
• 2 tsps of coriander
• 200ml/7fl oz of light coconut milk - 6 syns
• 200ml/7fl oz of chicken stock
• Spray oil
• Fresh Chopped Coriander

Directions

• Pierce sweet potato with a fork, place in microwave and cook for 5 mins (should feel soft to touch)
• Set aside to cool slightly
• Set instant pot to saute mode
• Spray pan with spray oil
• Add onion, garlic, carrot and ginger and fry till softened
• Cut sweet potato in half and scoop out all flesh, add to instant pot, along with all the spices
• Mix well, roughly mashing sweet potato.
• Add chicken thighs,chilis, coconut milk and chicken stock
• Set to poultry (high pressure 15 mins)
• Then allow a natural pressure release
• Shred chicken slightly into sauce
• Sprinkle with fresh chopped coriander
• Serve with choice of sides

Nutrition