Sweet Potato & Chicken Curry

Health Benefits of Sweet Potatoes and Two Delicious Recipes

© Corinne Lutton

May 16, 2008

Not only are sweet potatoes unrelated to the common white potato they are also much more nutritious. They are packed with antioxidants including beta-carotene, zinc and vitamins C and E making them excellent immune boosters and detoxifiers. They cleanse and soothe the digestive system which makes them good for any inflammation in the gut, including ulcers. Their high antioxidant content makes protective against the risk of cancer, heart disease and stroke. Try the following delicious recipes and get this nutrient - packed vegetable into your diet !

Sweet Potato and Chicken Curry Recipe

Serves 4

• 2 tablespoons rapseed oil / canola
• 8 green cardamom pods, split open
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1" piece root ginger, peeled and grated
• 2 green chillis, deseeded and chopped
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 400ml coconut milk
• salt
• 8 chicken thighs or 4 chicken breasts skinned
• 750g sweet potatoes, peeled and cut into large chunks
• juice of 1 lemon
• fresh coriander leaves
• rice or naan bread to serve

Method

1. Heat the oil in a pan and fry the cardamom pods over a medium heat for about 2 minutes.
2. Add the onion, garlic, ginger and chillis and fry gently, stirring for about 5 minutes.
3. Stir in the turmeric, ground coriander and coconut milk. Season to taste eith a little salt and bring to the boil.
4. If using chicken breasts, cut each one into 4 large pieces.
5. Put the chicken thighs or breasts into the sauce, reduce the heat and simmer for about 5 minutes.
6. Stir in the sweet poatoes, cover and continue to simmer for another 10 minutes.
7. Remove the cover from the pan, increase the heat slightly and cook for another 10 - 15 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potatoes are tender.
8. Stir a couple of times towards the end of cooking to prevent the sauce from sticking.
9. Stir in the lemon juice to taste. Sprinkle with the coriander leaves and serve with the rice or naan bread.

Sweet Potato, Carrot and Ginger Soup RecipeServes 6

• 1 kg sweet potatoes, peeled and cut into large chunks
• 1 kg carrots, peeled and cut into large chunks
• 1 large onion, peeled and quartered
• 2 cloves garlic, peeled and chopped
• 1 litre chicken or vegetable stock
• 1 stalk lemongrass, cut into 3 pieces
• 200ml coconut cream
• 200ml water
• 1 x 2cm piece fresh ginger, peeled and finely chopped
• salt and pepper
• fresh coriander leaves

Method

1. Place the sweet potatoes, carrots, oinion and garlic into a large saucepan
2. Add the stock and lemongrass and simmer until the vegetables are soft.
3. Remove the lemongrass, add the coconut cream, water and chopped ginger and cook for a further 5 minutes.
4. Puree the soup in a blender until smooth. Season to taste with salt and freshly ground black pepper and garnish with the coriander leaves.

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