Chicken and sweet potato curry

Ingredients

• 2 tbsp (40 ml) oil
• 8 chicken drumsticks
• 2 medium onions, finely chopped
• 4 garlic cloves, thinly sliced
• 1 long red chilli, deseeded, thinly sliced (optional)
• 2 small (450 g) sweet potatoes, peeled, cut into 2 cm dice
• 2 tbsp curry powder
• 2½ cups boiling water
• 400 g can coconut cream
• 2 chicken stock cubes
• 6-8 fresh curry leaves
• Steamed rice, thick yoghurt, to serve

Instructions

1. Heat half the oil in a large heavy-based saucepan over medium-high heat. Add the chicken and brown, turning occasionally, for 5 minutes or until golden. Remove the chicken to a plate.
2. Return the pan to the heat with the remaining oil. Add the onions and cook, stirring occasionally for 2-3 minutes, or until softened. Add the garlic, chilli, sweet potatoes and curry powder to the pan. Cook for 1 minute further, stirring until fragrant.
3. Return the chicken to the pan with the boiling water, coconut cream, crumble in the stock cubes and bring to a simmer. Cover and cook for 35 minutes, or until the chicken is cooked through and the sauce has thickened. Remove from the heat and stir through the curry leaves.
4. Serve the chicken and sweet potato curry with rice and a dollop of yoghurt.

Photography by Jiwon Kim.

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