When the week is expected to be difficult, cooking on Saturday or Sunday can be a great alternative. Cook different dishes the same day helps us to optimize resources and save time in the kitchen. It is what is known as Batch cooking, a technique that will allow you to have lunch and dinner ready in 10 minutes.
El chicken and sweet potato curry that we prepared for you today was one of the dishes we prepared. A dish that we can eat accompanied by rice or as an accompaniment to pasta a couple of days during the week. A strong preparation that is quick and easy to prepare.
Ingredients
- 2 chicken breasts, diced
- 1 sweet potato, diced (1cm.)
- 1 red onions, julienned
- 1/2 white onion
- 2 cloves of garlic
- 2 cayenne chillies
- 1/2 teaspoon ginger, grated
- 1 generous tablespoon curry, powdered
- 1/4 cup roasted red bell peppers
- 1/2 teaspoon chorizo pepper paste
- 6 tablespoons homemade tomato sauce
- 350 ml. coconut milk
- 1 cup of peas
- Salt and pepper
- Olive oil
Step by step
- Season the chicken and reserve.
- Put a drizzle of oil in a large saucepan and pocha the red onion for 8-10 minutes until translucent and soft.
- While it's done place in a mincer white onion, garlic, chilli, ginger, peppers, tomato sauce and curry. Blend until you get a paste.
- Incorporate the pasta to the casserole, stir and cook the whole for 2-4 minutes.
- Add the chicken and sauté it until it takes color.
- Then add the sweet potato and give it a couple of turns before add the milk coconut.
- Cook 15 minutes until both the meat and the sweet potato are done and the sauce has thickened.
- A couple of minutes before putting out the fire Stir in the peas.