Chicken & sweet potato curry recipe

Ingredients (nutrition)

• 1 coarsely chopped onion
• 3 chopped garlic cloves
• 1 finely chopped lemon grass stalk (with outer layer removed)
• 1 lb sweet potato, cut into bite size chunks
• 5 tablespoons groundnut oil
• 1 teaspoon dried red chili flakes
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 lb skinless chicken breast fillets, cut into bite size cubes
• 10 fl oz chicken stock
• 5 fl oz coconut milk
• salt and ground black pepper to taste

Preparation (instructions)

1. To make the paste, add onion, garlic and lemon grass in a food processor or an electric blender.
2. Process to form a thick puree. Set aside.
3. Cook potato in a saucepan of boiling salted water for 10 minutes until tender. Drain and set aside.
4. Heat oil in a wok.
5. Add paste and fry for about 5 minutes until softened.
6. Stir in chili flakes, curry powder and turmeric.
7. Fry for 30 seconds until aromatic.
8. Add chicken and stir well for 2 minutes.
9. Add stock and bring to boil.
10. Reduce heat and simmer until most of the stock has evaporated.
11. Add coconut milk and season well with salt and pepper.
12. Cook curry for a further 10 minutes.
13. Stir in cooked sweet potato and heat through for 4 minutes.
14. Serve with aromatic rice.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes