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🍽️ Peanut Chicken Curry with Sweet Potato on Rice

675 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 2 pcs
• Carrots 2 pcs
• Pepper, red 1 pcs
• Mint, fresh 20 g
• Parsley, fresh 20 g
• Oil 4 tbsp
• Curry powder 4 tsp
• Peanut butter 2 tbsp
• Coconut milk 500 ml
• Salt pinch
• Jasmine rice 300 g
• Chicken breast fillets 600 g
• Pepper, black ground pinch
• Lemons 1 pcs
• Peanuts 3 tbsp
• Sugar pinch

Instructions

1. 1. Peel the sweet potatoes and cut into cubes. Peel the carrots and cut into rings. Wash the pepper thoroughly, halve it, remove the stem and seeds, and also dice it. Wash the herbs, drain well, remove the thick stems, and chop finely.
2. 2. Heat 2 tbsp of oil in a pot over medium heat and sauté the sweet potatoes and carrots in it for about 2 minutes. Then add 2 tsp of curry powder, peanut butter, and coconut milk, and simmer covered, stirring occasionally, for about 10 minutes.
3. 3. In another pot, bring approx. 450 ml of salted water to a boil and add the rice. Cook covered over low heat for about 15 minutes. Rinse the chicken, pat dry with a kitchen towel, and cut into cubes.
4. 4. Heat 2 tbsp of oil strongly in a pan and fry the chicken and pepper cubes together with the remaining curry powder for about 3 minutes until golden brown on all sides. Add the mint and season with salt and pepper.
5. 5. Wash the lemon, halve it, and squeeze out the juice. Add 1 tbsp of the juice as well as the parsley to the sweet potato curry and season with salt and possibly a little sugar. Fluff the rice with a fork. Finely chop the peanuts.
6. 6. Plate the sweet potato curry, distribute the chicken-pepper mix on top, and sprinkle the chopped peanuts over it. Serve together with the rice. Enjoy your meal!

Nutrition per serving

• kcal: 675
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 71 g