For a warming one-pot meal you can’t do better than this healthy chicken and sweet potato curry. It’s easy to make, low in fat and packed with veggies.
1 tsp vegetable oil
1 large onion, diced
2 tsp finely grated garlic
1 tsp finely grated ginger
1 green chilli, finely chopped
2 tsp cumin seeds
1 cinnamon stick
8–10 curry leaves
1½ tbsp medium curry powder
600g/1lb 5oz boneless, skinless chicken thigh fillets, cut into large bite-size pieces
2 large sweet potatoes, peeled and cut into 1.5cm/5/8in cubes
400g tin chopped tomatoes
400ml/14fl oz chicken stock
100g/3½oz baby spinach leaves, roughly chopped
salt and freshly ground black pepper
large handful fresh coriander (leaves and stalks), finely chopped
100g/3½oz fat-free natural yoghurt, whisked (optional)
Heat the oil in a wide saucepan over a medium heat. Add the onion, garlic, ginger, chilli, cumin, cinnamon stick and curry leaves and stir-fry for 5 minutes, until aromatic.
Add the curry powder, stir and cook for 1 minute, then add the chicken and sweet potatoes and stir-fry for 3–4 minutes.
Stir in the tomatoes and stock and bring to the boil. Turn the heat down and simmer for 15–20 minutes, until the chicken is cooked and the sweet potatoes are tender.
Stir in the spinach and cook for 3–4 minutes, until wilted and mixed into the curry. Remove from the heat, season well with salt and pepper and scatter in the chopped coriander. Drizzle over the yoghurt, if using, and serve immediately, in warmed bowls.
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