A classic chicken curry
Ingredients (serves 4–6):
4–6 skinless chicken breasts
Salt and pepper
6 pickling onions or shallots
2 Tbsp curry powder
1 red chilli, finely chopped or 1 tsp chilli flakes
1 small knob of ginger, finely grated
3 garlic cloves, peeled and chopped
3 Tbsp vegetable oil
1 tin whole tomatoes
2 cups chicken stock
2 medium or 4 small sweet potatoes
1 large paprika pepper or red pepper
Yoghurt for serving
A handful of fresh herbs (coriander, mint, origanum) – keep some for garnishing
Poppadoms – as many as you like
1. Cut the chicken breasts into strips, season and set aside.
2. Gently cook the pickling onions in water until tender. Jab with a fork to test. Peel off the skin and set aside.
3. In a pestle and mortar, grind together the curry powder, chilli, ginger and garlic and add a few coriander leaves.
4. In a large saucepan or cocotte, heat the oil and let the curry mix gently simmer. Add the tomatoes and chicken stock. Cook until saucy and flavours develop.
5. Cube the sweet potatoes. Add to the sauce and cook for 15 minutes.
6. Add the chicken strips, red pepper and onions and cook until soft and succulent, about 10 to 15 minutes.
Serve with poppadoms, dollops of yoghurt, lime zest and some chopped coriander leaves.
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With thanks to Callie Maritz and Mari-Louis Guy for their beautiful styling and recipe.