CHICKEN, SWEET POTATO AND CHICKPEA CURRY

Ingredients

ȩ 2 tbsp olive oil ȩ 2 tbsp butter ȩ 680g boneless skinless chicken thighs cut into bite-size pieces ȩ 1 white onion, minced ȩ 4 garlic cloves, minced ȩ 3 tbsp curry powder ȩ 1 tsp cumin powder ȩ 1 tsp black pepper ȩ 1 tsp paprika ȩ ½ tsp turmeric powder

Steps

1. In a large frying pan add oil.

2. Sauté onions, garlic and ginger.

3. Add chicken and cook until brown.

4. Add salt and mix.

5. Add cauliflower and chickpeas.

ȩ 2 cups chicken broth ȩ 2 small or 1 big (450g) sweet potatoes, cut into (2.5cm) pieces ȩ 1 can (425g) chickpeas, drained ȩ ½ teaspoon salt ȩ 1 can (400ml) full-fat unsweetened coconut milk ȩ ½ cup chopped coriander

6. Stir through the rest of dry ingredients (spices).

7. Add coconut cream/milk then simmer for 15-20 minutes.