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Chicken and Sweet Potato curry
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A picture of Chicken and Sweet Potato curry.

Chicken and Sweet Potato curry

Martin Conboy
Martin Conboy @cook_5634048

Chicken and Sweet Potato curry

Martin Conboy
Martin Conboy @cook_5634048
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Ingredients

  • 450 gdiced chicken breast
  • 300 mlWater
  • 350 gFat Free Natural Yoghurt
  • 3 tbspTomato Puree
  • 1Sweet Potato, diced into 1cm cubes
  • Thumb size piece of ginger finely chopped
  • 1onion chopped
  • 1green pepper chopped
  • 2red chillies finely chopped
  • 2garlic cloves finely chopped
  • 3 tbspTandoori Spice mix
  • 1 tbspMedium Curry Powder
  • 1/2 tbspTurmeric
  • 1/2 tbspDried Coriander
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Steps

  1. 1

    Pour 200g of the yoghurt into a bowl. Add the tandoori spice mix and mix well. Add the chicken and marinade in the fridge for 3 hours.

  2. 2

    Place the Sweet Potato in a microwavable bowl and cover with a damp kitchen towel. Microwave on high for 2 minutes.

  3. 3

    Fry the onions, pepper, sweet potato, ginger, garlic and chilli until the onion turns clear. Remove vegetables and set aside.

  4. 4

    Fry the chicken until sealed then return the vegetables. Add the Tomato Puree, water and remaining spices. Stir well and simmer until reduced.

  5. 5

    10 minutes before serving, add the remaining yoghurt and stir well.

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Martin Conboy
Martin Conboy @cook_5634048
on September 08, 2016 11:46

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