| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tablespoon rice bran oil
- 1 brown onion finely chopped
- 2 cloves of garlic
- 2 cm knob of fresh ginger or crushed
- 2 cups of diced sweet potato
- 500 grams chicken breast
- cup ½tomato paste
- 2 cups of reduced salt chicken stock
- cup ½low fat natural yoghurt
- Salt and Pepper
- Juice of half a lemon
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 cup of chopped fresh coriander
Ingredients
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Instructions
- On a plastic chopping board, remove any sinew or fat from chicken breast and chop into bite sized pieces – wash board and hands afterwards
- Remove the outer skin and chop onions finely
- Remove outer skin of garlic and ginger and mince finely
- Peel sweet potato and dice into small pieces (smaller in size will cook quicker)
- Heat the oil in the pan and fry the onions, garlic and ginger for 1 minute
- Add the curry paste/spices and fry for a further 1 minute.
- Add the diced sweet potato and fry for a further 1 minute
- Add the chopped chicken breast and stir until the chicken is coated with the spices and cook for a further 2 minutes
- Season with salt and pepper
- Add the tomato paste, lemon juice and chicken stock and stir and cook for a further 12 minutes, allowing to simmer gently whislt the chicken cooks through and the sweet potato softens
- Remove from heat for 3 minutes to bring down the temperature before serving, and just before you are ready to serve and your rice is ready, add the yoghurt to the curry and stir
- Top curry with fresh chopped coriander and serve on top of rice
- Serve, Eat and enjoy with some crunchy poppadums or toasted roti bread
Recipe Notes
Equipment
Chopping boards x 2
Small knife
Measuring cups, jug and spoons
Frying pan
Wooden spoon
Optional Extras
1. For vegetarian option, substitute the chicken with corn, mushrooms, capsicum, peas or zucchini
2. You an can use pumpkin instead of sweet potato
3. If you don’t have all the listed spices in your pantry, you can buy a premade Sharwood’s brand Butter Chicken paste – use 3 tablespoons.
4. By using low fat yoghurt rather than cream this makes this yummy dish a little lighter on the calories, but keeping the beautiful flavours
Adult Assistance
Using the frying pan
Grating the ginger
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