Chicken, Sweet Potato & Pea Curry

Curries don't always have to be soupy, nor do they have to be so traditional! Sometimes I like my chicken curry to be a bit more dry, especially when mixed in with other ingredients. You can still serve with rice or chapatti, but the beauty of this is that you can also eat it on its own :)

My below recipe is a perfect take on using traditional flavours to create a lovely chicken, sweet potato and pea curry, giving it a combination of flavours, from meaty to sweet to green!

INGREDIENTS (makes approx 2-3 servings):

• 250g chicken breast fillets - diced

• 150g sweet potato - peeled and cubed

• 1 red onion - finely chopped

• 60g frozen garden peas

• 2 large classic tomatoes - chopped in a food processor

• 170g passata

• 1 tsp coconut oil

• 1/4 tsp red chilli powder

• 1/4 tsp garam masala

• 1/2 tsp salt

• 1/4 tsp turmeric

• 1/2 tsp coriander cumin powder

• 1/2 tbsp green chilli - finely chopped

• 1/2 tsp garlic - finely chopped

• 1/2 tsp ginger - finely chopped

• 1 cinnamon stick

• 2-3 cloves

• a few coriander leaves to serve

RECIPE:

1. Heat the coconut oil in a large pan, then add in your cinnamon stick and cloves, allowing them to sizzle until they start to blacken slightly. Add in the chopped onion and stir occasionally, cooking them until they start to brown.

2. Add in your ginger, green chilli and garlic and mix well, sizzle for 30 seconds then sprinkle in your salt, red chilli powder, coriander cumin powder and turmeric. Mix again then stir in your diced chicken until it is coated with all of the spices. Cover and allow to cook on medium low heat until the chicken has almost cooked through.

3. Next add in your sweet potato, mix well and cover to cook the potatoes until softened, stirring occasionally.

4. Add in your frozen peas and cover again until they have defrosted. Mix well.

5. Finally, pour in your chopped tomato and passata, stirring all of the ingredients together. Cover and leave to simmer for 5-10 minutes, then sprinkle in the garam masala, mix well and add in your coriander leaves. Cover to simmer for another 5-10 minutes, stirring occasionally.

6. Serve and enjoy!