- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- 28th July 2016
- 300 grams
- Chicken breasts - cubed
- 1 medium
- Sweet potato - peeled and cut into chunks
- 2 tbsp
- Rapeseed oil
- 1 large
- White onion - peeled and finely chopped
- 2 large
- Garlic clove - peeled and finely chopped
- 1 thumbsize
- Ginger - peeled and grated
- 1 1/2 tsp
- Chilli powder
- 1 tsp
- Turmeric
- 1 tsp
- Ground coriander
- 1 tsp
- Ground cumin
- 4 tbsp
- Tomato Puree
- 2 large
- Tomatoes - roughly chopped
- 300 ml
- Low fat natural yoghurt
- 1/2 tsp
- Salt
- 1/2 whole
- Lime - Juice
- 1 Splash
- Water
- 1 .
- To serve
- 2 Portions
- Brown rice - cooked to pack instructions
- 1 handful
- Fresh coriander - roughly chopped
The chicken that I used for this recipe was leftover from a roast dinner and it worked really well just being pulled apart, but if you don’t have this option then just slice up some chicken breasts instead.
- Boil your sweet potato for 10-12 minutes in salty water until softened. Drain and the return to potato to the heat to sweat out any excess water.
- Heat the oil in a large frying pan to a high temperature (if you put a piece of onion in and it vigorously sizzles then it’s hot enough). Add the onions and garlic and fry for one minute before adding the chicken. Fry for a further 3 minutes until the chicken is no longer pink and the onions are browning. Immediately add the ginger, chilli powder, turmeric, coriander and cumin and fry for a further minute (it would be worth pre-mixing these so you can just chuck them in.).
- Stir in the tomato purée, sweet potato and the chopped tomatoes and boil rapidly for around 4-5 minutes. Allow to cool slightly before adding the yoghurt and bring to a simmer on a low heat. If the curry is too thick at this stage you can add a little water or more yoghurt to get the correct consistency.
- Season with the lime juice and salt and pepper. Serve the curry with rice and freshly chopped coriander.
No comments yet, be the first to leave one!