ingredients
10
count
nutrition
278
calories
total time
30
mins
serves
4
servings
method ingredients
ingredients
Curry Ingredients
- 3 cloves garlic peeled and chopped
- 1 fresh chilli chopped finely
- 1 thumb sized piece of fresh root ginger, peeled and grated
- 1 large onion, chopped
- 1 tablespoon sunflower oil
- 1 heaped tablespoon madras, korma, or balti curry paste depending on heat preference
- 2 large chicken breasts, cubed
- 1 sweet potato peeled and cut into large chunks
- 1 tin chopped tomatoes
- ½ tin light coconut milk
- 1 tin cooked chickpeas, drained
- 1 tsp salt
Tomato Chilli Salsa Ingredients
- 2 large tomatoes chopped
- 1 fresh chilli chopped finely
- 1 bunch fresh coriander chopped
- 1 small shallot or red onion peeled and finely chopped
- 1 lime, zest and juice
- Pinch salt
Minted Cucumber Raita
- 500g Glenisk Organic Greek Style Natural Yogurt
- 1 cucumber peeled and grated
- Handful fresh mint chopped
- 1 clove garlic crushed
- Pinch salt and pepper
method
- Cook garlic, chilli, ginger and onion in sunflower oil for about 5 minutes on a gentle heat until softened.
- Add curry paste and cook for a couple of minutes until fragrant.
- Put chicken and sweet potato into pan and cook over high heat stirring until starting to colour on the outside.
- Add tomatoes, coconut milk, chickpeas and seasoning.
- Stir well and allow to simmer gently for 15-20 minutes until sweet potatoes are tender.
- Turn off heat and allow to sit.
- Mix salsa and raita ingredients in small bowls and set aside for flavours to develop.
- Serve the curry with steamed rice and accompaniments with poppadums and naan bread on the side.
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