Description
A wonderfully flavoursome and aromatic, healthy Indian curry that is quick and simple to make in one pot.
Ingredients
- 2 Tablespoons Olive Oil
- 1 Brown Onion, Finely Chopped
- 3 cloves Garlic, Minced
- 3 teaspoons (heaping) Curry Powder, Medium Hot
- 4 Chicken Breasts, Cut Into Small Cubes
- ¾ pounds, 2-⅛ ounces, weight Diced Tomato
- ⅔ pounds, 1 ounces, weight Coconut Milk
- 4 Baby Sweet Potatoes Or 2 Large Sweet Potatoes, Skin On, Diced Into Small Cubes
- Salt And Ground Black Pepper To Taste
Preparation
In a large saucepan, heat olive oil over medium heat. Fry onion for 2 minutes, then add garlic and fry until onions are translucent and garlic is fragrant, about 1 minute.
Add curry powder and cook for 30 seconds, stirring constantly. Add chicken and fry for about 2 minutes, stirring often. Pour in canned diced tomatoes and half the coconut milk.
Add the sweet potatoes and about 1/8 cup water and cook over low heat, uncovered and just simmering, until sauce is thick and chicken is cooked through, about 20 minutes. Check occasionally and top up with a little hot water if looks too thick.
Once chicken is cooked, stir in remaining coconut milk. The curry should be thick and saucy; cook it down a bit if it’s too thin. Season with salt and pepper to taste.
Serve with your choice of rice.
