Kanacurry Bataatilla
recipe

A delicious chicken curry featuring sweet potatoes and rich coconut milk, perfect for serving with rice.
Preparation time: Over 60 minutes
Serving size: 4 servings
Ingredients:
- 500 g chicken fillet
- 1 large sweet potato
- 1 onion
- 3 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp Indian curry paste
- 400 ml coconut milk
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Peel and cube the sweet potato. Chop the onion, garlic, and ginger.
2. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft.
3. Add the garlic and ginger, and cook for one more minute.
4. Add the chicken pieces and cook until they are beautifully golden brown.
5. Stir in the curry paste and cook for a few more minutes to develop the flavors.
6. Add the cubed sweet potato and coconut milk. Mix well and bring to a boil.
7. Reduce the heat and simmer the curry covered for about 30-40 minutes, until the sweet potato is tender and the chicken is cooked through.
8. Season with salt and garnish with fresh coriander leaves before serving.
Nutritional Information (per serving):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 6 g

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