Chicken Curry With Roasted Sweet Potatoes

Prepare the ingredients. This is what will be on your plate – prepare the ingredients in advance so the work goes smoothly 🙂 Preheat the oven to 200 °C.

Roast the sweet potatoes. Peel the sweet potatoes, cut them into evenly sized cubes, salt and toss with vegetable oil. Place them on a baking sheet or in a roasting pan and put into the preheated oven. Roast at 200 °C for approximately 15 minutes, depending on the size of the cubes and the quantity, until tender.

Slice the onion. Peel the onion and slice it into thin slices.

Slice the garlic. Peel the garlic and slice it.

Sear the chicken. Salt the chicken thighs. In a pan over medium heat heat a tablespoon of oil and sear the thighs for about 3 minutes on each side to seal the meat. Then remove them from the pan and set aside.

Sauté the base. Add the onion to the same pan used for the meat and sauté it for about 2 minutes. Then add the garlic and sauté together for approximately another 3 minutes. Add curry powder, optionally chili, season lightly with salt and stir briefly to release the spices' aroma.

Cook the curry. Return the chicken thighs to the pan and pour in the coconut milk. Cook over low heat until the chicken is cooked through, at least 10 minutes depending on the quantity. Check the thighs' doneness periodically.

Slice the spring onions. Meanwhile clean the spring onions (scallions) and slice them into thin rounds.

Check the sweet potatoes. Check that the sweet potatoes are soft and cooked through, then remove them from the oven.

Serve. Serve the curry mixture with the sweet potatoes and sprinkle with spring onions to taste 🙂