Mild Coconut Chicken Curry with Sweet Potatoes and Peas

A mild coconut curry with juicy chicken, tender sweet potato and sweet peas that you get on the table in about half an hour in a single pan. Simply serve with rice, and dinner after work is done.

By Charly · 2 servings · 35 minutes

Ingredients

• 300 g Chicken breast
• 300 g Sweet potato
• 1 Stück Onion
• 2 Stück Garlic cloves
• 10 g Ginger, fresh
• 1 Stück Bell pepper
• 150 g Peas, frozen
• 400 ml Coconut milk
• 2 TL Mild curry powder
• 150 g Basmati rice
• 200 ml Water
• 1 Stück Lime
• 1 EL Cooking oil
• Salt
• Pepper

Method

1. Cut the chicken into bite-sized cubes and season it with salt and pepper.
2. Peel the sweet potato and cut it into rough cubes, finely chop the onion and bell pepper, and finely mince the garlic and ginger.
3. Heat the oil in a large pan and sear the chicken on all sides over high heat for about 4 minutes, then remove it.
4. Add the onion, garlic and ginger to the pan and sauté everything briefly until it smells really good.
5. Sprinkle in the curry powder and stir for a few seconds so that it blooms nicely.
6. Pour in the coconut milk and water, add the sweet potato cubes and let everything simmer for about 12 minutes until they are soft.
7. Add the bell pepper and peas, return the chicken to the pan and let everything gently simmer for another 8 minutes.
8. Meanwhile, cook the rice according to the package instructions, usually about 12 minutes, and drain it.
9. Season the curry with salt, pepper and the juice of the lime, half of it is usually enough.
10. Serve the curry with the rice and add the remaining lime as a wedge if you like it extra fresh.