This is a super quick and easy mid-week meal, so I won’t rabbit on as usual. I’ll just give it to you straight. Here’s my simple sweet potato and chicken curry recipe, which serves 3 or 4 people…
You’ll need:
3 chicken breast
1 cup natural yogurt
2 large sweet potato, chopped
2 large onions, diced
6 garlic cloves, diced
1 teaspoon flour
1 tablespoon Lazy Ginger
1 tablespoon crushed cardamom seeds
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon chilli powder
A couple of pinches of saffron
1 teaspoon sugar
Firstly, chop the chicken into chunks and mix in a bowl with the yogurt and a little salt and pepper. Cover and pop in the fridge while you make the rest of the curry (although if you have time to leave it overnight it’ll be even better).
Fry the onion for 10 minutes and once golden, add the garlic and ginger and fry for another 5 minutes. Then start adding the spices; cardamom, cumin, coriander, turmeric and chilli powder. Stir and leave for a few minutes, before adding the flour and sugar, and then the chicken and yoghurt.
Keep stirring and then add a cup of hot water. Turn the temperature up a little and when it starts to bubble, add the saffron. Simmer for 20-30 minutes while you boil the sweet potato. Once a fork slides easily into a chunk of sweet potato, add it to the curry, mix well and serve.
I served mine with couscous and topped with some leftover olives, a mango chutney I’d made and a splodge of yoghurt and fresh coriander for colour. Easy eh?
