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Chop chicken and sweet potato into bite size chunks.
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Fry curry paste in a frying pan for a minute then add in the chicken and potato making sure to coat them in the paste. If you like you can also add in an onion at this stage but we prefer making it without onion. Fry for 1 minute.
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Add in stock and coconut milk and simmer for 15 mins until the sauce has reduced down by approx half.
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Add in the peas and cook until until potato is tender and chicken is cooked though.
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If the sauce is too thin then mix the cornflour with a little water and add into the curry to thicken the sauce, if the sauce is fairly thick then leave as it is. Serve with rice.
Gluten Free Chicken & Sweet Potato Curry
Back to all recipes.Sweet potato in a curry is just amazing, throw in some chicken to add a ton of protein. This curry is mild in flavour and uses Pataks curry paste (all of which are gluten free) so you don't have to faff around making your own. We've given it a creamier flavour by adding some coconut milk to the mix too.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 15 Mins
- This recipe makes 4 servings
Method
Nutritional Information (Per serving)
Cals
Calories
541
Carbs
33g
Fibre
5g
Fat
9g
Sugar
11g
Protein
8g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Were can I biy the curry paste pls
Lesley wtight21st September 2017
Alison @ Coeliac Sanctuary22nd September 2017
Tesco sell the mild one, Asda used to do it but not sure if they still do.
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