- 2 onions, diced
- 3 garlic cloves, minced
- 1 tsp ginger paste (or any sort you got)
- 1 chicken breast, cubed
- 2 tbsp curry powder (any spice level you prefer, I chose hot)
- 1 tbsp turmeric
- 1 tbsp cumin
- 1 tbsp paprika
- 2 chicken stock cubes
- 1/2 tsp black pepper
- 50 g frozen mixed peppers (optional)
- 2 tins chopped tomatoes
- 1/2 tin coconut milk
- 1 small sweet potato cubed
- 3 tbsp oil
- 30 g butter or margarine
In a pan add the oil and butter. Put the onions, garlic and ginger and slightly brown. Add the chicken breast and mushrooms and fry until the chicken turns white.
Add all the spices and fry for a couple of minutes to infuse the flavour into the chicken.
Add the tinned tomatoes, peppers, sweet potato and coconut milk and bring to a boil.
Simmer on medium heat until the sauce turns creamy and sweet potatoes are soft (around 45 mins). Serve with boiled rice and/or garlic and herb naan bread (recipe coming up soon).
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