Chicken and Sweet Potato curry

Name: Chicken and Sweet Potato curry
Cuisine: British
Ingredients: 450 g diced chicken breast; 300 ml Water; 350 g Fat Free Natural Yoghurt; 3 tbsp Tomato Puree; 1 Sweet Potato, diced into 1cm cubes; Thumb size piece of ginger finely chopped; 1 onion chopped; 1 green pepper chopped; 2 red chillies finely chopped; 2 garlic cloves finely chopped; 3 tbsp Tandoori Spice mix; 1 tbsp Medium Curry Powder; 1/2 tbsp Turmeric; 1/2 tbsp Dried Coriander

Martin Conboy @cook_5634048

Chicken and Sweet Potato curry

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

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

Place the Sweet Potato in a microwavable bowl and cover with a damp kitchen towel. Microwave on high for 2 minutes.
3

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

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