This could have been called “store cupboard” random curry, as it was concocted from stuff found in the pantry that needed eating. Throw in a bit of this and that, and hey presto, a delicious cheap-eats style chicken and sweet potato curry.
Chicken and Sweet Potato Curry
- Sharp knife
- Chopping board
- Large pan with lid
- 1 green chili
- 1 red chili
- 1 sweet potato
- 3 chicken breast
- 2 white onion
- 4 garlic cloves
- 1 tbsp tandoori masala
- 1 tbsp + 1 tsp ground turmeric
- 1 tsp black pepper
- 2 x 400g tinned chopped tomatoes
- 400ml coconut milk
- 320ml coconut cream
- 200ml water
- Olive or rapeseed oil (frying)
- Crush the garlic cloves. Chop the onions, sweet potato and chicken breasts into bite-sized chunks. Finely chop the red and green chilis.
- Heat a small amount of oil in a large pan. Fry the onion, garlic and chili pieces for 2 mins, then add the spices and black pepper, fry for another 1-2 mins until the onion pieces are soft.
- Add the chicken breast pieces and water, cook on a medium heat for 5 mins.
- Add the tinned tomatoes, bring to boil and then reduce the heat to simmer. Add the sweet potato pieces, place the lid on the pan and simmer for 20 mins.
- Remove the lid and add the coconut milk and cream. Stir these in, then simmer uncovered for 40-45 mins until the sweet potato pieces are soft.
- Stir in the spinach, simmer until this is wilted, then serve.
Hints, Tips and Pictures
- Wash out the tins of tomatoes with water and use that water to hydrate the mixture. This gets the most out of the contents of the tomato tins.
- The uncovered simmering part can be done in a Big Green Egg (indirect setup) at a low heat, 125°C/250°F. I do this and add an apple smoking chunk to give the curry some extra flavour. It takes longer to cook through, an extra 30-35 mins. If you try this, seal the cooled leftovers and put them in the fridge for the next day or two, the smokey flavours will be slightly more intense.