Sweet potato and chicken curry

Serves: 4

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Cook Time: 45

HEALTHY INDIAN RECIPES FROM ANJUM ANAND
10 EASY CHICKEN CURRY RECIPES
FIND A GREAT QUICK AND EASY RECIPE

• 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
• ½ tsp of ground turmeric
• 2 tsp of ground coriander
• 400ml of coconut milk
• 8 chicken thighs, skinned
• 750g of sweet potato, peeled and cut into chunks
• 1 lemon, juiced
• Sunflower oil
• Salt
• 1 handful of coriander leaves, chopped (garnish)

Method

1. Heat a dash of oil in a saucepan on a medium heat and add the cardamom pods. Fry for about 2 minutes.
2. Follow this with the onion, garlic cloves, chillies and ginger and fry gently, stirring continually for about 5 minutes.
3. Stir in the ground turmeric and coriander followed by the coconut milk and season with salt to taste and bring to the boil.
4. Add the chicken thighs to the saucepan and cover completely in the sauce. Turn the heat down and leave to simmer for 5 minutes.
5. Add the sweet potatoes to the pan and cover, allowing it to simmer for a further 10 minutes.
6. Take the lid off and increase the heat slightly until the chicken is cooked through, the sauce has thickened and the sweet potato is tender, this will take about 10 minutes. To prevent the sauce from burning, stir once or twice towards the end of cooking time.

7. Finish by stirring in lemon juice to taste and garnish with a sprinkle of coriander leaves.
   
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