Friday, June 14, 2013

Allergy free Indian sweet potato curry recipe

  • 500g sweet potato, peeled, cut into bite-size pieces
  • 1 tbsp olive oil
  • 700g chicken breast or thigh, each cut into large chunks
  • 1 red onion, sliced into wedges
  • 2 large tomatoes, roughly chopped
  • 100ml boiling water
  • 125g spinach leaves, chopped if necessary
Rogan Josh paste
  • 1 clove garlic, chopped fine
  • 1cm fresh ginger, peeled, chopped fine
  • 35g roasted capsicum, chopped
  • ½ tbsp paprika
  • ½ tsp smoked paprika
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  • ½ fresh red chilli, seeded and chopped
  • ½ small bunch fresh coriander, leaves and some stem picked
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp black peppercorns

  • Prepare all the paste ingredients then puree and/or crush until a paste has formed.
  • Cook the sweet potato in boiling, salted water for 5-7 minutes or until just tender.
  • Drain well then set aside.
  • In a large frying pan or wok, heat the olive oil over a medium to high heat.
  • Add the chicken and red onion.
  • Cook until the chicken is browned and cooked through.
  • Stir in the curry paste and cook for 1 minute until fragrant and evenly combined.
  • Stir through the tomatoes and cook for another minute.
  • Pour in 100ml boiling water and mix well
  • Simmer for 5 minutes.
  • Add the spinach leaves and cook for 2 minutes until wilted.
  • Fold in the potatoes and heat through.

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