Recipe: Seychelles Sweet Potato Curry

Inspired once again by Food & Drink Magazine I set on making some sweet potato curry.

First step is to marinade cubed chicken in yogurt and spices for at least 4 hours. Here’s the ingredients that went into the marinade:

Then to make the vegetable portion you simmer the vegetables – I used sweet potato, tomatoes, carrots, onion and garlic – with spices (cardamom pods are the big dark things you’re looking at – don’t eat those, it’s like bay leaves, they’re just for flavour):

Then cook the chicken in a skillet in the oven – it’ll come out looking pretty yummy:

Then Food & Drink instructs you to mix the chicken into the vegetable mixture. This caused the yogurt to curdle a bit so next time I’ll just serve the chicken on top instead of mixing it in. 

The best part of the recipe is the chicken – the marinade makes it super rich and tasty. I made the mistake of using “lite” coconut milk for the vegetable curry – do yourself a favour and just use regular full-fat coconut milk. The taste and texture is worth the fat. After I finished the curry I tried adding some chopped apple (inspired by a Seychelles Curry I had a few weeks ago). The apple definitely made the curry about 10x better. Next time I would add apple and cilantro in just a minute before taking the vegetable mixture off the heat. 

    Sweet Potato Curry Chicken

      Ingredients
      – 2 Chicken Breasts 2 breast cubed
      – 1/2 Cup Plain Yogurt 
      – Red Ripe Tomatoes, 2 cup, chopped or sliced
      – 1/2 Cup Lite Coconut Milk
      – 1 Cup Onions, chopped 
      – 1 Apple Diced
      – 1 Tsp each cinnamon, cardamom, cumin, coriander seed.
      – 4 Tbsp diced garlic 
      – 4 Tbsp diced ginger 
      – 1 Cup cubed carrot & 1 cup cubed carrot
      – 1 Cup Basmati Rice.
      – 2 Tbsp diced coriander

    Directions

    – Marinade chicken in yogurt, garlic, ginger, cumin, coriander for 4 hours.
    – Cook 1 cup of rice
    – Blanch carrots & sweet potato for 4 minutes. Drain and set aside.
    – Saute onion, garlic, ginger, spices for 3 minutes.
    – Add tomatoes and one cup of water and bring to a boil for 3 minutes.
    – Add carrots & sweet potato, simmer for 20 minutes.
    – Cook chicken in a skillet at 450 for 10 minutes. 
    – Add chicken and coconut milk to sauce simmer for 5 minutes, stir in coriander and apple and serve on top of rice.
    Advertisements

    Leave a Reply

    Fill in your details below or click an icon to log in:

    WordPress.com Logo

    You are commenting using your WordPress.com account. Log Out / Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out / Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out / Change )

    Google+ photo

    You are commenting using your Google+ account. Log Out / Change )

    Connecting to %s

    %d bloggers like this: