This striking curry offers a fresh taste and look with the flavour of sweet potatoes and the colour of curry.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2009
MethodCoriander Paste: In food processor, pulse together coriander, mint, green onion, chili pepper and salt until smooth. Pulse in coconut milk; set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Curried Chicken: In shallow Dutch oven, toast coriander and cumin seeds over
medium-low heat until aromatic, about 2 minutes.
Using mortar and pestle or spice grinder, grind toasted spices until fine.
In same pan, heat oil over medium heat. Stir in spice mix, garlic, ginger and salt, and cook while stirring, for 1 minute.
Stir in sweet potatoes; cook, stirring, for 3 minutes. Add coconut milk and chicken; cover and simmer for 10 minutes.
Stir in coriander paste; cook, uncovered, for 10 minutes. Stir in peas. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)
To serve, spoon into warm puff pastry shells.
Nutritional facts Per serving: about
- Sodium 641 mg
- Protein 29 g
- Calories 638.0
- Total fat 41 g
- Cholesterol 94 mg
- Saturated fat 14 g
- Total carbohydrate 40 g
- Iron 41.0
- Folate 26.0
- Calcium 7.0
- Vitamin A 114.0
- Vitamin C 28.0