A wonderfully aromatic, flavourful, healthy and perfectly spiced Indian chicken curry that is quick and easy to prepare. Just 35 minutes and this curry is ready to serve with your favourite rice!
- 2 tbsp olive oil
- 1 brown onion finely chopped
- 3 cloves garlic minced
- 3 tsp curry powder heaped, medium hot
- 4 chicken breasts cut into cubes
- 4 baby sweet potatoes or 2 large sweet potatoes skins on, diced into small cubes
- 400 g can diced tomato
- 330 g can coconut milk (2 cups)
- salt and ground black pepper to taste
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In a large saucepan, heat the olive oil on a medium heat and fry the onion for 2 minutes, then add the garlic and fry until the onions are clear and the garlic is fragrant, about 1 minute.
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Add the curry powder and cook for 30 seconds, stirring constantly.
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Add the chicken and fry for about 2 minutes, stirring often, then pour in the can of diced tomato and half the coconut milk.
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Now add the sweet potatoes and about 1/8 cup water and cook on a low heat, uncovered and just simmering, until the sauce is thick and the chicken is cooked through. About 20 mins. Check on it occasionally and top up with a little hot water if it is looking too thick.
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Once the chicken is cooked, stir in the rest of the coconut milk. The curry should be thick and saucy, cook it down a bit if it’s too thin. Season with salt and pepper to taste.
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Serve with your choice of rice.
This chicken curry only gets better! So making it the day before, storing it in the refrigerator overnight and gently heating it up on the stovetop is ideal.
But it's still absolutely delicious when it's just made!
