Sweet Potato and Chicken Curry

Sweet-Potato-Chicken-Curry

Curry is something I was truly introduced to when I moved to London six years ago.  Curry is incredibly popular here – from takeaway to very posh restaurants there are styles and flavours for everyone.  I’m a bit of a “boring” curry person in that I like milder curry. A Madras, maybe.  Not a Jalfrezi. WAY too hot.

Of course this means I fell in love with a man who likes curry as hot as you can possibly make it 🙂  So when I make curry at home, it has to be a compromise.  For those of you that like a lot of extra kick add some more chilli powder or include half a  red chilli and taste until its hot enough for you.

I also just want to say how nice sweet potato is in curry! I am half tempted to play with a recipe for baked sweet potato stuffed with curried chicken. I think it would be really nice.  If you beat me too it, let me know in the comments!

Anyway, this is a nice summery curry, and I prefer to make the tomato sauce myself, so it is a lengthier process, but it means the flavours are really good.  If you don’t have the time (although it really only adds about 10 minutes) used tinned tomatoes and no extra stock.

Sweet Poatato Chicken Curry (Serves 2)

  • 2 medium chicken breasts (250g chicken)
  • 6 medium vine tomatoes
  • 6 oz coconut milk
  • 1 small yellow onion
  • 3 cloves garlic
  • 1 medium sweet potato
  • 4 oz chicken stock
  • 1 tbsp garam masala
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • handful of fresh cilantro (coriander)
  • 1 tsp tomato paste
  • 1 tbsp olive oil

In a saucepan half filled with water, bring the six whole tomatoes to a boil and leave until their skins crack (about 5 mins on boil)

Remove the tomatoes with a slotted spoon and let cool to room temperature

In the meantime, peel and chop your sweet potato into bite-size pieces

Then chop the onion and garlic and place in a large saucepan with 1 tbsp olive oil (don’t heat just yet)

Dice the chicken and put in the fridge.  Now everything will be ready to dump in, except the tomatoes.

Now the tomatoes are cooled to  manageable temperature, gently peel and place in a food processor/blender

Blend until a sauce consistency.

Add to the tomatoes the tomato paste and stir.

Place the large saucepan with garlic and onion on medium heat and cook until onion and garlic begin to brown

Add the cumin, garam masala, curry powder, and turmeric and mix together

Let cook for 1 minute until it smells really strong

Add the chicken and cook white mixing together for another 4-5 minutes until chicken is browned

Add tomato sauce, coconut milk and stock.

When it begins to simmer add sweet potato chunks.

Let simmer, stirring occasionally for 30-40 minutes uncovered.

Add salt to taste and serve with fresh cilantro on a bed of rice.

Enjoy!

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