The weather has turned again, despite us approaching Spring, and a belly warming meal was needed tonight. Although, I would happily eat curry during the summer too.
A lot of people are put off of curry because they don’t like spicy food. But curry doesn’t have to mean spice, it means flavour. Use less chilli (this isn’t a spicy curry by any means, although it depends on what chilli you are using) or just leave it out completely. The ginger and garlic in this give enough flavour that the dish won’t miss the chilli if it is too much for you.
Ingredients: – Serves 2:
- 1 large chicken breast, cut into chuncks
- 2 sweet potatoes, peeled and cubed
- 5 garlic cloves
- 1 thumb sized piece of ginger, peeled
- 1 green chilli, diced
- Half a tsp each of cumin, turmeric, ground coriander, black pepper (you can use a tbsp of garam masala instead).
- 2 tins of chopped tomatoes (400g each)
- 3 medium tomatoes, quartered
- 2 handfuls of spinach
1) Bring some water to the boil and add the sweet potato and simmer for 7-10 minutes.
2) Heat a little oil in a large pan and add the chicken. Cook for around 10 minutes, checking that it is cooked through.
3) Whilst the chicken is cooking, make a paste with the ginger and garlic. Chop it finely or use a pestle and mortar.
4) Once the chicken is cooked, add the garlic and ginger paste and cook for 2 minutes.
5) Add the tins of tomatoes and chilli.
6) Drain the sweet potato cubes and add them to the pan with the quartered tomatoes and the spinach.
7) Cook for 3 minutes.
8) You can add a drizzle of yoghurt on top if you want it creamier.
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