Sweet potato and chicken curry

by Andy Waters
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servings6
45 minutes

Ingredients

Sweet potato and chicken curry

  • 8 chicken thighs, skinned
  • 750g of sweet potato, peeled and cut into chunks
  • 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
  • 1/2 tsp ground turmeric
  • 2 tsp ground coriander
  • 400ml of coconut milk
  • 1 lemon, juiced
  • salt
  • sunflower oil

Garnish

  • 1 handful of coriander leaves, chopped

Method

1
Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes
  • sunflower oil
  • 8 cardamom pods
2
Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes
  • 1 onion
  • 2 garlic cloves
  • 2 green chillies
  • 1 tbsp of root ginger, peeled and grated
3
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
  • salt
4
Add the chicken thighs, pressing them down into the sauce. Reduce the heat and leave to simmer for 5 minutes
  • 8 chicken thighs
5
Stir in the sweet potatoes, cover and continue to simmer for a further 10 minutes
  • 750g of sweet potato
6
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
7
Stir in lemon juice to taste. Divide the curry across bowls or plates and sprinkle with coriander leaves. Serve immediately
  • 1 lemon
  • 1 handful of coriander leaves