Sweet Potato & Chicken Satay Curry

SWEET POTATO & CHICKEN SATAY CURRY

SERVES: 4

INGREDIENTS

1 brown onion, finely chopped

2 cloves of garlic, crushed

1 tbl fresh ginger, grated

1 tsp garam masala

2 tbl curry powder

500g chicken thigh, cut into 2cm cubes

2 cups sweet potato, cut into small cubes

400g can diced or chopped tomatoes

270mL can coconut milk

4 tbl Alfie’s Dark Roasted Crunchy Peanut Butter

2 tbl tamari

5 kefir lime leaves

200ml water

2 cups kale, chopped

1 lime, juiced

Coriander, to garnish

Salt and pepper to taste

METHOD

Heat a large saucepan over medium heat and olive oil. 

Add the onion and garlic and sauté for 5 minutes.

Add in the ginger, garam masala and curry powder and cook for a few minutes until fragrant.

Add in the diced chicken and brown, then add in the sweet potato, tomatoes, coconut milk, peanut butter, tamari, kafir lime leaves and 200mL water.

Bring to the boil and simmer for 15-20 minutes until the chicken is cooked and sweet potato is tender.

Add in the kale and cook down until wilted. Season with salt and pepper to taste.

Serve into bowls with a squeeze of lime juice and coriander.