CHICKEN & SWEET POTATO CURRY (serves 3-4)
3 tbsp groundnut oil
1 onion, thickly sliced and 1 onion, chopped finely
2 cinnamon sticks 3" long
pinch of sea salt & freshly ground black pepper
3 cloves garlic, finely chopped
1 hot red chilli, chopped (including seeds)
1 tbsp tomato puree
2 heaped tsp ground cumin
2 heaped tsp ground coriander
half a dessertspoon of Madras curry powder
half a dessertspoon of Garam Masala
1 tsp paprika
2 heaped tsp ground turmeric
2 small sweet potatoes, cubed small
3 chicken breasts, sliced and chunked
500ml chicken stock (I used Essential Cuisine chicken stock powder)
1 dessertspoonful of Kasuri Methi (fenugreek) leaves
2 tsp sugar
3 tbsp full fat plain yoghurt
1. Add the groundnut oil to a large wok or deep frying pan. Heat until a slice of onion causes the fat to pop and spit, then add all the onion and stir fry until lightly golden brown. Part way through, stir in a pinch of salt and freshly ground black pepper plus the two cinnamon sticks.
2. Reduce the heat, and add the garlic and chilli, continuing to stir fry for another minute.
3. Add the tomato puree, ground cumin, ground coriander, curry powder, Garam Masala and paprika. Stir through and continue to cook until the moisture has all left the tomato puree mixture and the oil is visible around the edges.
4. Add the ground turmeric and stir through, then increase the heat and add the sweet potatoes and chicken pieces. Continue to cook until the chicken has turned opaque but isn't cooked through.
5. Add the chicken stock and gently stir until completely combined. Add the fenugreek and stir through, then leave to reduce and develop the curry sauce. Stir every five minutes or so, to ensure nothing is sticking to the bottom of the pan.
You should see the sauce turn from a fairly watery mixture, to a thickened and proper curry looking sauce, albeit still slightly thin. The content will have reduced by just over half and the sauce should be coating the sweet potatoes and chicken nicely.
6. Taste for sweetness and salt - the sweet potato will be pretty much cooked by now and releasing its sweetness into the sauce. Add sugar if necessary until you achieve the kind of sweetness you like and if necessary add a pinch more salt.
7. Stir in the plain yoghurt and mix in quickly. Don't panic if it appears to split, as it will melt into the sauce in the last few minutes of cooking. Add the butter and allow to melt. Continue stirring and simmering - and reducing - the sauce (as the addition of the yoghurt will have liquified it a little) until you are happy with its consistency.
Serve with some steamed white rice.