I’ve never made a curry before, and I’m not even sure if this is classed as a proper one, however I was trying to use up ingredients before I left my summerhouse for good. This is what I came up with. It was so easy, and it had ingredients that I would usually have lying around the kitchen anyway! It does take a little while to make but I found it so worth it.
This was one serving but adjust as you see fit for more people or for a larger or smaller portion size 🙂
Takes 40 minutes.
½ Sweet Potato baked
1 Garlic clove chopped finely
Ginger (as much as you like chopped up small)
½ Red onion chopped finely
2 shallots chopped finely
1 tsp cumin
1 tsp ground coriander
½ tsp mild chilli powder
1 tsp curry powder
2 tbsp tomato puree
1 skinless chicken breast cut into chunks
Bunch of fresh coriander: leaves separated from the stalks and stalks cut finely
Salt and pepper
1 serving of basmati rice
- Heat the oven to about 180°C and place the sweet potato half onto some foil, putting it in the heated oven and setting a timer for 40 minutes.
- While the sweet potato is in the oven, cut and prep all of the ingredients. When the timer says 30 minutes, heat a small amount of coconut oil in a pan on a high heat and throw in the onion, garlic and ginger, along with the spices. Mix around the pan and let sizzle for a couple of minutes until there is some colour to the garlic and ginger.
- Add the water to the pan along with the tomato puree, and leave to simmer for 10 minutes.
- After 10 minutes, the water should have reduced a bit. Add the chicken to the pan along with the coriander stalks. Leave the chicken to cook through and the water to continue to reduce.
- At the same time, boil the rice.
- After another 10 minutes the rice should be ready and the water should have reduced completely leaving a thick sauce with the chicken cooked through. The sweet potato should also be done around this time too.
- Grab a plate, spoon on your rice and curry sauce, whack the potato out of the oven and cut it open to help it to cool.