Chicken and Sweet Potato Curry

Cubed sweet potato curry, with onion, tomato puree, turmeric, roast chicken pieces, red chilli, and Madras curry powder. Plus lemon juice and coriander leaf.

The sweet potato and onion were stir-fried for about seven minutes, before being added to a pot of water brought to the boil. I used one clove of garlic (crushed), and two diced red chillies, deseeded. Then I added the curry powder, the turmeric and the tomato puree.

Cooked for forty-five minutes under glass at a low heat. Stir occasionally. Then I added the roast chicken pieces from two drumsticks, and simmered until the curry sauce began to thicken. Served with diced coriander leaf and a drizzle of lemon juice, a sprinkling of coconut, and a teaspoonful of lime pickle. Plus a garlic and coriander naan. Delicious!