About chicken curry
This creamy, sweet curry introduces different flavours and mild spices to tiny taste buds without confusing or alarming new palates. You can add or reduce the amount of curry powder if you're making the dish for young children or adults.
Recipe rating: 5.0 stars
Olive oil: 2 tbsp
Small onion: chopped
Garlic cloves: 2, crushed
Chicken breasts: 2, cut into bite-sized pieces
Fresh ginger: 2cm piece, grated
Mild curry powder: 1 tsp
Sweet potato: 1 small potato, diced
Carrots: 250g, sliced
Coconut milk: 250 ml
Vegetable stock: 100ml
Mango: 1, small, cut into chunks
Green beans: 125g
Flat-leaf parsley: 2 tablespoons, finely chopped
- 1. Heat the oil in a large pan, and add the onion and garlic. Fry for one minute, stirring, then add the chicken pieces and cook for 3-4 minutes, over a medium heat, stirring every now and then until the chicken pieces are golden-brown all over.
- 2. Add the grated ginger and the curry powder and cook for a further one minute, stirring all the time. Add the sweet potato and carrots, then pour in the coconut milk and stock, and add the mango.
- 3. Mix everything together well and bring the liquid to the boil. Cover, reduce the heat to low and simmer, stirring occasionally, for 20 minutes until the sweet potato is soft.
- 4. Add the beans and cook for a further three minutes until the beans are just soft. Finally, stir in the parsley. Serve immediately on a bed of rice or with a naan bread.
Recipe from Ella's Kitchen - the cook book, out now.