SWEET POTATO AND CHICKEN CURRY

SWEET POTATO AND CHICKEN CURRY

Serves 4

Approx. 3.5 Syns per serving

8 cardamom pods
1 onion, finely chopped
2 cloves of garlic, crushed
1 tbsp. root ginger, grated or half teaspoon of dried ginger
2 green chillies, deseed and finely chopped
Half teaspoon of turmeric
2 tsp. ground coriander
8 skinless chicken thighs
750g sweet potato, cut into chunks

Spray a pan well with Frylight. Add the cardamom pods and fry over a medium heat for 2 minutes.
Re-spray and add the onion, garlic, chillies and ginger and gently fry , whilst stirring, for 5 minutes, adding a splash of water if it begins to stick.
Stir in the turmeric, coriander and coconut milk. Season to taste with salt and bring to the boil.
Add the chicken, pressing it down into the sauce. Reduce the heat and leave to simmer for 5 minutes.
Stir in the potatoes, cover and simmer for a further 10 minutes.
Uncover the pan, increase the heat slightly and cook for a further 10 minutes or until the chicken is thoroughly cooked through, the sauce has thickened and the potatoes are tender. Stir occasionally during this 10 minutes.
Serve on warmed plates immediately.