Search Gerry's Kitchen

Thursday, 26 February 2015

Recipe - African Chicken, Sweet Potato & Peanut Curry

I'm always looking for quick and easy recipes to cook after a long day at work and recently I found this wonderful easy cook curry thanks to Olive Magazine. The original recipe calls for a paste to be made from the onions, ginger and spices but I wanted something that could be prepared quickly without having to get the blender out of the cupboard on a school night. With a little adaptation and some nifty knife skills, I finely chopped the onion and ginger then simply fried off with the spices. The end results were truly awesome and immediately granted this curry a spot in my top five midweek dinners.
Ingredients (serves 2)
  • 75g peanut butter
  • 1 onions, finely chopped
  • 25g ginger, finely chopped
  • 1/2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 red chilli, seeded and roughly chopped
  • 200ml coconut milk
  • 1/2 chicken stock cube
  • 2 chicken breasts, chopped
  • 250g sweet potato, cubed
  • Handful of fresh coriander, roughly chopped
Method
  1. Put the peanut butter into a bowl, add 200ml boiling water and mix until smooth.
  2. Heat a large pan and a little olive oil. Once the oil is hot, add the onion and ginger and fry until soft. Once the onion is soft, add the spices and fry for a few minutes but take care not to burn the spice mix. Add the coconut milk and peanut water, followed by the chicken stock cube and cubed chicken breast. Make sure that the liquid covers the chicken then put the lid on and simmer for about 15 minutes, stirring occasionally so nothing sticks to the bottom.
  3. Add the sweet potato and, leaving the lid off the pan, cook for a further 15-20 minutes If the sauce is too thick, add a splash of water to thin the sauce. Stir in most of the chopped coriander and remove from the heat.
Serve with fluffy rice and a few lime wedges before scattering the rest of the coriander over the top. If you want to add a further dimension to the dish, you can also scatter over some toasted peanuts and sliced red chilli.
With the winter weather still hanging around, why not try this fantastic curry and let the spices warm you through? Let me know how you get on and post your pics on Gerry's Kitchen Facebook Page.


No comments: