Xin Xim Chicken my way

This Brazilian chicken curry is one of my all time, favourite, comfort dishes. Recipes online vary greatly, so I decided to create my own version which has been a hit with friends.

It is free from: Gluten, Dairy and Soya

Xin Xim Chicken-Serves 4

4 chicken breast, diced
2 large sweet potatoes, peeled and cubed
1 can coconut milk
1 white onion, finely chopped
1 red pepper, diced
1 yellow pepper, diced
1/2 ripe mango, diced

1 red chilli, deseeded and finely chopped
2 garlic cloves crushed
1/2 tsp crushed ginger
2 tbsp organic crunchy peanut butter
1 tbsp tomato puree
1 tsp turmeric
1/2 tsp cayenne pepper
seasoning
2 tbsp gluten free soy sauce
Juice of 1 lime
chilli oil

300g White basmati rice, washed

To garnish: chopped dry roast peanuts, coriander leaves, 2 sliced spring onions

1. Pre heat the oven to 200 degrees C. Place the sweet potato chunks on a tray and cook for 25-30 minutes.
2. Heat a tsp of chilli oil in a large pan, fry the onions, garlic and ginger until soft.
3. Add the chopped peppers, chilli, soy sauce, tomato puree and turmeric and stir in. 
4. Add the peanut butter, stir until well mixed in to the vegetables and then pour in the coconut milk. Bring to a low simmer. 
5. In a separate non stick frying pan, brown off the chicken pieces. 
6. At this point, you can put your rice on to cook. Measure 700ml cold water, add to a pan with the rice. Bring to the boil and then simmer for 10-12 minutes. 
7. Once the chicken pieces are cooked, add to the curry, along with the mango chunks.
8. Add in the cooked sweet potato chunks, season and allow the whole dish to cook on a low heat for 5-10 minutes for all the flavours to infuse. Finish with the lime juice.
9. Once the rice is cooked, fluff up with a fork and serve between 4 dishes. 
10. Spoon generous helpings of the curry over the rice and allow your guests to garnish with toppings of their choosing.