Chicken and mushroom curry

Ingredients

1. 2 onions, diced
2. 3 garlic cloves, minced
3. 1 tsp ginger paste (or any sort you got)
4. 1 chicken breast, cubed
5. 2 tbsp curry powder (any spice level you prefer, I chose hot)
6. 1 tbsp turmeric
7. 1 tbsp cumin
8. 1 tbsp paprika
9. 2 chicken stock cubes
10. 1/2 tsp black pepper
11. 50 g frozen mixed peppers (optional)
12. 2 tins chopped tomatoes
13. 1/2 tin coconut milk
14. 1 small sweet potato cubed
15. 3 tbsp oil
16. 30 g butter or margarine

Steps

1. 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.

2. Add all the spices and fry for a couple of minutes to infuse the flavour into the chicken.

3. Add the tinned tomatoes, peppers, sweet potato and coconut milk and bring to a boil.

4. 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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