Curry Madras

A delicious curry with sweet potato and chicken

India

Main course
4 persons
40
Medium

Conjuring up a tasty, healthy curry on the table in no time? You can do that with this recipe! The curry is gluten and lactose free, but can even be made completely vegetarian or vegan with some modifications by replacing the chicken with Tofu, for example! You can also adjust the spiciness level yourself, by deciding how much curry paste to use from the jar. The ginger, coconut milk and paste really let you know you're eating an Asian dish. Topped off with cilantro and cashews, serve this dish as either dinner or lunch! "

Ingredients

- 300 ml Coconut Milk Tetra Pak (18% Fat)

- 1/2 jar Indian Chicken Curry Spice Paste

250 g sweet potato

200 g sugarsnaps

200 g cauliflower

small piece of ginger

200 g (veggie) chicken

handful of cashew nuts

cilantro

half a lime

Preparation method for Curry Madras

Heat oil in a large casserole dish.
Season the chicken with salt and pepper and sauté with the ginger just until tender.
Add the curry paste and fry again for 2 minutes.
Add the sweet potato, cauliflower, sugarsnaps.
"Deglaze" with the coconut milk and lime juice. Optionally, add the cilantro as well.
Make this come to a boil, then let the dish simmer for 20-30 minutes with the lid on the pan.
Top with cilantro, cashews and serve with rice or naan bread.