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.

Equipment

• Sharp knife
• Chopping board
• Spatula
• Large pan with lid

Ingredients

Method

1. Crush the garlic cloves. Chop the onions, sweet potato and chicken breasts into bite-sized chunks. Finely chop the red and green chilis.
2. 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.
3. Add the chicken breast pieces and water, cook on a medium heat for 5 mins.
4. 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.
5. 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.
6. Stir in the spinach, simmer until this is wilted, then serve.

Hints, Tips and Pictures

1. 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.
2. 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.