Chicken and Sweet Potato Curry using a Magefesa
Magchef Plus 4540, Magchef Black
(4.9)
Preparation time
57 min
Total time
61 min
Servings
4
Calories / Serving
746 Cals
Difficulty
Easy
Dive into a tropical paradise with this Sweet Potato Chicken Curry, a dish that’s not just a feast for the palate but a warm hug for your soul! Originating from the vibrant kitchens of Southeast Asia, this curry marries sweet, creamy coconut milk with tender chicken and the earthy sweetness of sweet potatoes, making it a perfect comfort food for any day of the week. Fun fact: Sweet potatoes are not only delicious but also packed with vitamins! They were cultivated by the Incas over 5000 years ago, proving that good taste is truly timeless. So grab your apron, and let’s spice things up, one curry at a time!
Ingredients
- 200 g Thai rice
- 600 g Water
- 500 g Sweet potato
- 500 g Chicken
- 400 g Coconut milk
- 2 Tablespoon(s) Curry
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 20 g Fresh dill
Steps
Rice
- Add 200 g of thai rice, 600 g of water in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 4.
- Drain the content of the food processor bowl in a strainer.
- Setaside the preparation content beside a container.
Chicken and Sweet Potatoes
- Wash the food processor bowl.
- Cut into cubes, and add 500 g of sweet potato in the food processor bowl.
- Add 500 g of chicken, 400 g of coconut milk, 2 tablespoon(s) of curry, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 20:00min / 100°C / Speed 1 in inverse.
- Shred the Chicken with two forks directly into the robot bowl.
Final Step
- Transfer the content of the container in the food processor bowl.
- Chop, and add 20 g of fresh dill in the food processor bowl.
- Mix manual: 2:00min / 0°C / Speed 1 in inverse.
- Serve Hot.
