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Punkchic_123
Mild curry of chicken, chickpeas and sweet potato
Quick curry with chicken breast, sweet potato, onion, sugarsnaps, chickpeas and basmati rice.
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Ingredients
Directions
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Cut the chicken into cubes of 1½ cm. Cut the onions into thin half rings. Peel the sweet potatoes and cut into 1 cm cubes.
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Remove the dots and any threads from the sugar snaps. Rinse the chickpeas in a colander under cold running water and drain well.
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Boil the rice according to the instructions on the package.
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Heat the oil in a wok or frying pan and stir fry the chicken in 2 min. Golden brown. Add the onion, sweet potato, garam masala and possibly salt and stir-fry 2 minutes.
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Add the sugarsnaps, chickpeas and coconut milk and bring to the boil. Turn down the heat and simmer for 15 minutes. Serve the curry with the rice.
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Nutrition
720Calories
Sodium10% DV240mg
Fat46% DV30g
Protein64% DV32g
Carbs25% DV76g
Fiber40% DV10g
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