A clean eating enjoyable Asian chicken curry brought home

Serves 4


1 tablespoon extra-virgin olive or coconut oil

2 garlic cloves, chopped

1 medium onion, diced

1/2 tablespoon ground turmeric

1/2 tablespoon ground cumin

1 tablespoon ground coriander

1/2 teaspoon onion powder

1 sweet potato, peeled and chopped into 1 cm cubes

2 celery stalks, chopped

1/2 cup chopped scallions or spring onions

1 cup water

1 teaspoon sea salt

1 chicken breast, cooked and cut into bite-size pieces

1 x 400g can full-fat coconut milk


Heat a large skillet over medium heat. Coat the pan with oil. When the pan is hot, sauté the garlic until it is slightly browned. Add the onion, and more oil if needed, then cover the pan and let the mixture simmer until the onions are translucent. Stir in the turmeric, cumin, coriander, and onion powder, coating the onions, then add the sweet potato, celery, scallions, water, and salt. Simmer the vegetables until the sweet potatoes are soft. Add the cooked chicken and coconut milk and continue to simmer to mix the flavours.

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