Creamy Mild Chicken & Sweet Potato Curry
A fragrant and gentle introduction to spices. This creamy curry uses coconut milk and sweet potato to create a naturally sweet sauce that complements tender chicken pieces, providing a rich source of iron and Vitamin A.
Ingredients
- 100 grams Chicken Breast
- 1 medium Sweet Potato
- 150 ml Coconut Milk
- 1 small Carrot
- 1 small Onion
- 0.5 clove Garlic
- 0.5 teaspoon Fresh Ginger
- 1 teaspoon Olive Oil
- 1 pinch Ground Turmeric
- 1 pinch Cumin
- 1 teaspoon Fresh Cilantro
Instructions
- Finely dice the onion and mince the garlic and ginger.
- Peel the sweet potato and carrot and cut them into small 1cm cubes.
- Cut the chicken breast into small, bite-sized pieces (approx. 1cm).
- Heat olive oil in a pot over medium heat. Sauté the onion, garlic, and ginger for 3 minutes until soft but not browned.
- Add the ground coriander, cumin, and turmeric. Stir for 30 seconds to release the aromas.
- Add the chicken pieces to the pot and cook until the outside is no longer pink.
- Add the sweet potato, carrot, and coconut milk. If the liquid doesn't cover the ingredients, add a splash of water or low-sodium vegetable broth.
- Bring to a gentle simmer, then cover and cook for 15-20 minutes until the vegetables are fork-tender and the chicken is fully cooked.
- Stir in the finely chopped fresh cilantro at the very end.
- For 9-month-olds: Mash the sweet potato and chicken slightly with a fork to ensure a safe, soft texture before serving.
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