In The Kitchen With Kanta : Chicken and Sweet potato curry

Who doesn’t love a good curry? There are so many different ways to make it and so many different things that you can add to it; and you can eat your curry with nearly anything.  Whether you are a vegetarian, a vegan or a meat eater there is a curry out there for you.  Curries like this scrumptious mild curry, are a great way to spice up your typical meals.  You can use leftover chicken and jazz it up to make this easy and delicious Chicken and sweet potato curry.

Preparation and Cooking time: 25-35 minutes

Serves: 4

Ingredients

• 1 tbsp vegetable oil/sunflower oil
• 2 tsp mild curry powder
• 4 chicken pieces, thighs and breasts, cut into small pieces
• 2 medium-sized sweet potato, peeled and cut into small pieces
• 300ml chicken stock
• 400ml can of coconut milk
• 175g frozen peas
• Salt
• Pepper
• 2 tsp garlic powder
• Coriander, to garnish

Method

Marinade your chicken pieces, with salt, pepper and garlic powder.  Heat the oil in a deep pan or wok, add your chicken; then your curry powder and stir well.  Fry for 1 minute. Add sweet potatoes and stir until everything is coated.  Now pour in the stock and coconut milk. Bring to the boil, and then simmer for 15 minutes.

Add the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste with salt and pepper before serving, and garnish with coriander.

Serving

Serve this mildly spiced curry with basmati rice.

Kanta Temba is a cake maker and decorator. She is also the owner and founder of Kanta Kakes – cake shop.

You can find her work on www.kantakakes.com.  Follow her on twitter @KantaKakes and Instagram @KantaTemba.