Chicken and Sweet Potato Curry

Instructions

1. Step 1

   Heat half of the vegetable oil in the saucepan over medium heat. Add the chicken and cook, turning occasionally, until lightly browned; transfer it to the plate.

   Timer: 6 min (fixed)

   Ingredients used: 600.0 gr Chicken Thigh, 15.0 ml Vegetable Oil

   Cookware: plate, saucepan, wooden spoon

2. Step 2

   Add the remaining vegetable oil and the onion to the saucepan. Cook over medium heat until the onion softens.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Onion, 15.0 ml Vegetable Oil

   Cookware: saucepan, wooden spoon

3. Step 3

   Add the garlic, ginger, curry powder, cumin, and turmeric. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Curry Powder, 12.0 gr Garlic, 15.0 gr Ginger, 3.0 gr Ground Cumin, 2.0 gr Ground Turmeric

   Cookware: saucepan, wooden spoon

4. Step 4

   Stir in the tomatoes, coconut milk, chicken stock, sweet potato, salt, and black pepper. Bring to a gentle boil over medium heat, then cover and reduce to low heat.

   Ingredients used: 200.0 ml Chicken Stock, 400.0 ml Coconut Milk, 2.0 gr Ground Black Pepper, 6.0 gr Salt, 600.0 gr Sweet Potato, 400.0 gr Tomato

   Cookware: saucepan, wooden spoon

5. Step 5

   Simmer the covered curry over low heat until the sweet potato begins to soften. Return the chicken and its collected juices to the saucepan, then simmer uncovered until the sweet potato is tender and the chicken reaches 75°C internally.

   Timer: 20 min (fixed)

   Cookware: plate, saucepan, wooden spoon

6. Step 6

   Remove the saucepan from the heat. Stir in the lime juice and cilantro, then serve.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lime

   Cookware: Chef Knife, cutting board, saucepan, wooden spoon