Chicken and Sweet Potato Curry

Ingredients:

5 boneless, skinless chicken thighs 2 Tbsp of coconut or olive oil 2 medium white onion 3 garlic cloves 1 lemongrass stem 1 tsp ground turmeric 1 tsp curry powder ½-1 tsp chili powder (adjust to your taste) 2 cups sweet potato (kumara), cut into 2cm (3/4 inch) cubes 1 can of coconut milk 1/2 cup of water ½ cup chicken stock (broth) 1 tsp of raw honey A handful of fresh coriander (cilantro), finely chopped Additional optional vegetables: ½ cup fresh green beans, diced 1 medium/large carrot, diced

Method:

Cut the chicken thighs into strips or chunks.

Heat the oil in a wok or large high sided skillet on a medium-high heat and partially brown the chicken for about 1-2 minutes. Transfer chicken to a plate and set aside.

Add onion to the wok and fry for about 2 minutes or until translucent. Add a little more oil if the wok gets dry. Add the garlic and fry for 30 seconds. Add the lemongrass and fry for another 30 seconds.

Add the turmeric curry powder and chilli powder and fry for 1 minute to infuse the spices. Add the sweet potato (kumara), additional vegetables and honey. Stir well to combine then add the coconut milk, water, chicken stock (broth) and coriander (cilantro). Stir well to combine and bring to the boil. *

Once the curry is boiling add the chicken and then turn the heat down to low and cover. Simmer gently for 20 minutes.

Serve the curry in a bowl and garnish with additional coriander (cilantro).

From Chef Jimmy Boswell

#chicken #dinnerrecipes #curry