Smooth and rich, this chicken curry recipe from Andy Waters is well balanced with a little heat from green chillies and creaminess from coconut milk. Sweet potatoes help add body and sweetness to the finished dish, while Waters prefers using chicken thighs over breasts for their meatier flavour.
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes
8 cardamom pods
Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes
2 garlic cloves
2 green chillies
1 tbsp of root ginger, peeled and grated
Stir in the turmeric, ground coriander and coconut milk. Season to taste with salt and bring to the boil
1/2 tsp ground turmeric
2 tsp ground coriander
400ml of coconut milk
Add the chicken thighs, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes
8 chicken thighs
Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes
750g of sweet potato
Uncover the pan, increase the heat slightly and cook for a further 10 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potato is tender. Stir once or twice towards the end of cooking time to prevent the sauce from burning
Stir in lemon juice to taste. Divide the curry across bowls or plates and sprinkle with coriander leaves. Serve immediately
2 2/3 handfuls of coriander leaves
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