New Year’s Day called for something spicy and delicious and my first thought was a spicy chilli loaded with pulses and any herbs left in the fridge. Turns out, all that was left in my fridge was some herbs and some chicken thighs… so I decided to revamp my chicken curry recipe instead, with some fresh green chillies!
The result was insanely comforting – it was the perfect amount of spice for me, warming but not overpowering, with the fresh cardamom, coriander and lemon juice to lift everything. The best addition by far, however, was the sweet potato which was softened into the sauce to thicken the curry and add a little sweetness. (Bonus added fibre too!)
I’ll be making this regularly – it was really quick and easy to make and once everything was in the pan I could just leave it be until everything was cooked. Give it a try and let me know what you think!
Note: If you like extra spice, add an extra chilli and if you prefer a milder curry use common red chillies instead.
- 4 chicken thighs, boneless and skinless, diced
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 green finger chilli, chopped finely
- 1 inch piece root ginger, peeled and minced
- 2 sweet potatoes, peeled and diced
- 10 cherry tomatoes, halved
- 1 lemon, juiced
- 1 handful fresh coriander leaves
From the pantry:
- 1 tbsp rapeseed oil
- 1 star anise (optional)
- 2 cloves
- 3 cardamom pods
- 1 cinnamon stick
- 2 bay leaves
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp Garam masala
- Salt and pepper
- Heat the oil in a pan and add the aromatics (star anise, cardamom, cloves, cinnamon and bay leaves) Make sure to just toast them – don’t burn them! Reduce the heat if you need to.
- Next, add the diced onions and sautee for 2-3 minutes.
- Add the ginger, garlic and chilli and sauté for a further 5 minutes, altogether.
- Add the spices and 1 tsp of water, to stop the spices from burning, then add the diced chicken.
- Stir fry altogether and add the sweet potato dice and the tomatoes. Season with salt and black pepper.
- Cover with a lid for twenty minutes, stirring half way through, and then remove the lid. Check that the potatoes have softened – you want them to be at a point where they’re almost collapsing into the sauce.
- Add the lemon juice and garam masala, and then taste the sauce for seasoning.
- Finish with freshly chopped coriander right before serving, and don’t forget to remove the aromatics from the curry!
I just launched my brand new healthy personal chef business, We Cook London – if you haven’t checked it out already, take a look here! Chef Jen x