This rich chicken and sweet potato curry from @niallkirkland is just the thing for a super-satisfying evening meal, and if you’re not feeding anyone else then you can keep the leftovers for your lunch the next day. Win win.
Bursting with flavor, this curry is mildly spiced, but if you like things hot then it can always be made spicier — just adjust the amount of cayenne pepper you add, or include the chopped chilies in the sauce as well as the garnish.
For the curry:
- 1 tbsp. MCT oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 2cm cube fresh ginger (finely chopped)
- 1 tbsp. cumin
- 1 tbsp. turmeric
- 1 tbsp. garam masala
- 1 tsp. ground coriander
- Pinch of cayenne pepper
- 2 tbsp. tomato puree
- 2 small sweet potatoes (peeled and chopped)
- 400g chicken breast (diced)
- 400ml light coconut milk
- 400ml chicken stock
- Handful of frozen peas
- Handful of chopped coriander
- Basmati rice
- Chopped chilies
- Chopped coriander
- Heat the coconut oil in a large frying pan and then add the onion.
- Sauté for 2-3 minutes, then add your garlic and ginger.
- Fry for another minute and then add all your spices and tomato puree.
- Stir everything together while adding splashes of water until you’re left with a thick paste.
- Now add your sweet potato and chicken, making sure to mix them thoroughly with the spice paste before adding coconut milk and chicken stock.
- Give your curry a good stir and then leave it to simmer for 20-25 minutes.
- Once done, mix in your frozen peas and chopped coriander, simmer for another 2-3 minutes more and then serve it up!