This Indian-influenced curry is a fragrant combination of chicken, onions, garlic, South African apple and sweet potato with turmeric, chillies, cumin and cardamom. It’s a spicy, warming treat!

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4

Ingredients

20g butter
1 large onion, chopped
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1tsp ground turmeric
1tsp ground cumin
6 cardamom pods, bashed to split them
1 cinnamon stick
500g chicken breast, chopped into chunks
1 South African Pink Lady or Granny Smith apple, peeled, cored and chopped
200g sweet potato, peeled, cored and diced
400g can coconut milk
200ml chicken or vegetable stock
2tbsp chopped fresh coriander
2tsp cornflour, blended with a little cold water

 

To serve:

200g basmati rice
5cm piece of cucumber, very finely chopped
6tbsp natural yogurt
Finely sliced red onion and chopped coriander, to garnish



Nutritional valuesPer 562g servingPer 100g
Energy2302kj/546kcal468kj/111kcal
Fat14.2g2.9g
of which saturates9.6g1.9g
Carbohydrate64g12.9g
of which sugars14.8g3g
Fibre4.1g0.8g
Protein38.8g7.9g
Salt1.6g0.3g

  1. Melt the butter in a large saucepan and gently fry the onion and garlic for 4-5 minutes, until softened. Add the chilli, turmeric, cumin, cardamom pods and cinnamon stick and fry gently for another 1-2 minutes.
  2. Stir in the chicken and cook for 2-3 minutes to seal, then add the apple, sweet potato, coconut milk, stock and coriander. Simmer gently, partially covered, for 30-35 minutes, topping up with a splash of hot water if needed.
  3. About 10 minutes before the end of cooking time, put the rice on to cook in lightly salted simmering water. Cook for 10 minutes, or until tender. Mix the cucumber and yogurt together and season with a pinch of salt.
  4. Thicken the curry with the blended cornflour, then serve with the rice and cucumber raita, garnished with red onion and chopped coriander.

Cook’s tip: Use regular potato instead of sweet potato, if you prefer.


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