I can’t promise you that it will be made quicker than your local India restaurant, but I can promise that it will be just as flavoursome, if not more. Try my Chicken & Sweet Potato Curry recipe and turn Friday nights dinner into Saturday afternoon’s lunch.
I made my first curry around four years ago when I started to experiment with cooking. In this case, I probably wanted to order a curry and my mum said no. It’s literally as simple as that, she’s from Belize and is very old school about food, kind of like that meme with the loaf of bread that can be made into multiple cuisines. You name it, my mum will cook it; she even went as far as to cook crisps – I kid you not. I’m hoping you’re getting my drift, if not, watch this video – it should help.
Moving on, My recipe is made up into two stages. First I cook the base, which is the sauce, the gravy… We can come up with the term at a later date. I make that first, then the second stage is adding the chicken and the vegetables to the base along with the seasonings and allowing it to cook for as long (or as short) as you like, ensuring all the ingredients are cooked.
Prep Time: 10 minutes
Cooking time: 1hr 30 minutes (approx.)
Ingredients to serve 4:
For the base (all roughly chopped):
- 1 onion
- 3 garlic cloves
- 1/2 a pepper
- a teaspoon on ginger paste
- 2 large chillies
- 3 large tomatoes
- 2 carrots
- a large pinch of coriander
For the curry:
- 3 chicken breasts
- 2 sweet potatoes
- 2 handfuls of spinach
- 1/2 aubergine
- 2 tablespoons of tandoori seasoning
- 1 tablespoon of coconut flour
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 2 pinches of salt and pepper
- tablespoon of chilli powder
- 1 teaspoon of gram masala
Step 1. In a medium sized pot, add all of the ingredients from the “for the base” section and fill it up with water, enough to cover the ingredients. Boil on a medium heat for 30 minutes. Whilst the base is cooking, put the washed and cubed chicken into a mixing bowl and add a pinch of salt, pepper and a tablespoon of tandoori seasoning. Put aside and leave to marinate till the base is ready.
Step 2. When the 30 minutes are up, add the base to a blender and blend for a minute or so. Add 1/2 a cup of water to the base for a better consistency, don’t worry if it it looks too runny, it will all cook through.
Step 3. Add all of the base to a large pot and put back on a medium to low heat. When the sauce begins to bubble, add the all of the seasonings and stir, followed by the chicken, sweet potato, spinach and aubergine. Leave to cook for around 30 minutes – 1hr, stirring often.
Step 4: Once cooked, serve with rice, naan breads and salad.
Garnish with coriander and tuck in, my friends!
*Top tip* if you make a salad with your curry, add a tablespoon of mint sauce and some coriander to it, it compliments the curry perfectly. You’re welcome 🙂
See, so simple to make and it’ll have you forgetting about your favourite Indian takeaway… Well almost.