Mild curry of chicken, chickpeas and sweet potato

Name: mild curry of chicken, chickpeas and sweet potato
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g chicken noodle strips; 2 onions; 400 g sweet potato; 200 g sugar snaps; 400 g canned chickpeas; 200 g basmati rice; 1 el traditional olive oil; 1 el garam masala; 400 ml coconut milk

Quick curry with chicken breast, sweet potato, onion, sugarsnaps, chickpeas and basmati rice.

Ingredients

Directions

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.
Remove the dots and any threads from the sugar snaps. Rinse the chickpeas in a colander under cold running water and drain well.
Boil the rice according to the instructions on the package.
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.
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.