Sweet potato and chicken curry
This creamy curry is a great example of British style Indian curries and quick and easy to cook at home.
Not too spicy (unless you add extra chillies!) this will suit most palates with the fusion of flavours making the taste buds pop.
Experiment with different cuts of chicken, swapping thighs for breast or wings to create a different version of this dish.
Or if this all sounds too daunting, BritiShop have a delicious range of Indian Ready Meals available to order in.
- 8 chicken thighs, skinned
- 750g of sweet potato, peeled and cut into chunks
- 8 cardamom pods
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of root ginger, peeled and grated
- 2 green chillies, de-seeded and chopped
- 1/2 tsp ground turmeric
- 1 tsp paprika
- 2 tsp ground coriander
- 400ml of coconut milk
- 1 lemon, juiced
- sunflower oil
1 handful of coriander leaves, chopped
- Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes
- Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes
- Stir in the turmeric, ground coriander, paprika and coconut milk. Season to taste with salt and bring to the boil
- Add the chicken thighs, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes
- Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes
- Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning
- Stir in lemon juice to taste. Divide the curry across bowls or plates and sprinkle with coriander leaves. Serve immediately.