Chicken & Sweet Potato Curry (using Outback Blend)

6 May 2015

“This recipe should be suitable for diabetics as it is low in fat and has a low GI rating.”


  1. 1 large onion, chopped
  2. 2 garlic cloves, crushed
  3. 1 tablespoon vegetable oil
  4. 3 chicken thigh fillets, trimmed of excess fat & cut into bite sized pieces
  5. 2–3 teaspoons Screaming Seeds ‘Outback Blend’
  6. 1 sweet potato, peeled & cut into bite sized chunks
  7. 500 ml chicken stock
  8. ½ cup frozen peas (not minted)


  1. Take wok or large heavy based pan and add onion and garlic with the oil and sauté gently until the onion is transparent
  2. Add chicken and Screaming Seeds ‘Outback Blend’ and sauté gently for another 4–5 minutes
  3. Add sweet potato and mix well
  4. Pour in chicken stock, stir well and increase heat to bring to the boil. Once boiling turn down heat to bring to brisk simmer. Simmer until sweet potato is cooked through and some liquid has evaporated
  5. Add peas for the last couple of minutes cooking time for a little contrasting colour
  6. If required add a little flour and water paste to thicken (personal taste)
  7. Serve immediately with steamed basmati rice

Recipe kindly donated by - Howard Gibbon & Rae King, Jerra Bomberra, NSW

....  For this recipe, if I don't have  'Outback Blend' in my pantry, what other SCREAMING SEEDS spice blend could I use instead?

Why not try .....  

Moonlight Dreaming
Garam Masala
Virgin Island Mix
Bengal 5 Spice
Desert Cajun Rub
Kashmiri Krush

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