Spicy Chicken and Sweet Potato Curry
Chris Bavin's family favourite recipe for chicken and sweet potato curry is quick to prepare and packed with delicious, comforting flavours. Swap this for your usual Friday night takeaway and you won't be sorry.
From the book
Good Food, Sorted: Save Time, Cook Smart, Eat Well
Over 100 recipes from the much-loved Chris Bavin
Budget-friendly and time-saving family favourites
Easy puddings and bakes to please a crowd
Introduction
You have to love a curry, especially at the end of a long working week – maybe with a cheeky beer and a movie. This is one of my favourites because the potatoes give a natural sweetness and it’s so simple to make, especially if you have a jar of my Indian Spice Mix at the ready!
Ingredients
| 1 | large onion, finely chopped |
| 30g (1oz) | butter |
| 2 tbsp | oil |
| 3 | garlic cloves, crushed |
| 5cm (2in) piece | ginger, peeled and grated |
| 1 | red chilli, deseeded and chopped |
| 2 tbsp | Indian Spice Mix (see below) |
| 2 x 400g cans | coconut milk |
| 400g can | chopped tomatoes |
| 1 | large sweet potato, peeled and cut into 1cm (1⁄2in) cubes |
| 8 | chicken thighs, skinned and boned, each piece cut into 4 pieces |
| Rice, to serve | |
| Coriander leaves and toasted flaked almonds, to serve (optional) | |
| For the Indian Spice Mix: | |
| 2 tbsp | ground coriander |
| 2 tbsp | ground cumin |
| 1 tsp | turmeric |
| 2 tsp | mustard seeds |
| 1 tsp | ground cinnamon |
| 1 tsp | chilli powder or flakes |
Method
To make the Indian spice mix:
Mix together all the spices and store in an airtight jar for up to 1 year. This mix of classic Indian spices combines warm, peppery, and spicy flavours with sweet and nutty notes. Combine with ginger, garlic, and chilli to create a flavour base for dishes.
To make the curry:
1. Fry the onion in the butter and oil on a low heat for a few minutes, until the onion starts to turn golden brown.
2. Add the garlic, ginger, and chilli and cook for a minute before adding the spice mix. Cook for another 2 minutes, or until the spices are fragrant, then stir in the coconut milk and tomato sauce or tomatoes. Add the sweet potato and chicken and simmer gently for 40 minutes, or until the chicken is tender.
3. Serve the curry on a bed of rice, topped with the coriander and the flaked almonds, if using.
Cook’s Note: To get ahead, make the sauce without any of the meat or vegetables and then freeze it in batches. When you want a quick curry, simply thaw the sauce in a pan over a low heat, or in the fridge overnight, then add any vegetables, meat, or fish you have to hand and simmer everything gently until cooked through.
