Sweet Potato & Chicken Curry

Ingredients:

• 2 tablespoons rapseed oil / canola
• 8 green cardamom pods, split open
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1" piece root ginger, peeled and grated
• 2 green chillis, deseeded and chopped
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 400ml coconut milk
• salt
• 8 chicken thighs or 4 chicken breasts skinned
• 750g sweet potatoes, peeled and cut into large chunks
• juice of 1 lemon
• fresh coriander leaves
• rice or naan bread to serve

Method

1. Heat the oil in a pan and fry the cardamom pods over a medium heat for about 2 minutes.
2. Add the onion, garlic, ginger and chillis and fry gently, stirring for about 5 minutes.
3. Stir in the turmeric, ground coriander and coconut milk. Season to taste eith a little salt and bring to the boil.
4. If using chicken breasts, cut each one into 4 large pieces.
5. Put the chicken thighs or breasts into the sauce, reduce the heat and simmer for about 5 minutes.
6. Stir in the sweet poatoes, cover and continue to simmer for another 10 minutes.
7. Remove the cover from the pan, increase the heat slightly and cook for another 10 - 15 minutes, until the chicken is cooked through, the sauce has thickened and the sweet potatoes are tender.
8. Stir a couple of times towards the end of cooking to prevent the sauce from sticking.
9. Stir in the lemon juice to taste. Sprinkle with the coriander leaves and serve with the rice or naan bread.

Recipe by: Corinne Lutton