chicken and sweet potato curry

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  400g

• sweet potato

  peeled, sautéd

  4 servings or 400g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Tomato paste

  Canned, without salt added

  4 tbsp or 64g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Curry powder

  Spices

  2 tbsp or 13g

• Ginger

  Spices, ground

  1 tsp or 2g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Garlic

  Raw

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Rice Basmati

  Compliments

  2 cup or 180g

Directions

1. Cool rice per directions. Chop the onion and sauté in a pot with oil until caramelised. Chop the cherry tomatoes and add to the pot
2. Add the lemon juice, water, tomato paste, chopped cilantro curry powder, ginger, turmeric, garlic, cumin, cinnamon, cloves, sea salt & cracked black pepper to the pot and stir well.
3. Slice the chicken breast into pieces, and peel and chop the potatoes into quarters. Add the chicken and potatoes to the curry.
4. Simmer the curry on the stove for 40-60 minutes and cover with a lid, stirring occasionally.
5. Serve each portion with 1/2 cup cooked basmati rice, and garnish with fresh cilantro (optional). Eat and enjoy

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