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Quick chicken and sweet potato korma

recipe, chicken, sweet potato,dinner

Ingredients 14
Servings 6
Time 5 min


  • 10
    canola oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 5
    piece of fresh ginger, grated
  • 5
    each ground coriander, cumin, turmeric and garam masala
  • 125
    chicken stock
  • 1
    large sweet potato, peeled and cubed
  • 200
    low-fat evaporated milk
  • 5
  • 6
    chicken breast fillets, cubed
  • 25
    sesame seeds
  • fresh coriander
  • 50
    slivered almonds, lightly toasted
  • cooked brown rice or barley, to serve


25 min

Heat the oil in a saucepan, then add the onion, garlic and ginger and sauté until soft. add the spices and stir well, then add the stock. add the sweet potato and simmer for 20 minutes or until the potato is tender.

Stir a little of the evaporated milk into the cornflour, then stir into the remaining evaporated milk. Add to the saucepan and bring to the boil, then add the chicken and simmer for five minutes or until cooked through. Stir gently.

Add the sesame seeds and fresh coriander and season to taste. Serve sprinkled with the almonds and accompanied with brown rice or barley. 

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