I cook this meal at least once a week, this is now my all time favorite winter “diet” curry. Curry is such a wonderful thing, it fills you up and warms your heart. I’m always amazed at how all the spicy flavors come together to form something so magic and spectacular in your mouth.
Instead of having this with rice I rather choose healthier form of starch such as starchy vegtables in the form of baby potatoes (lower GI than your ordinary potato) and Sweet potato that goes fantastic with the curry. The butternut gives body to the sauce without adding much of anything else to thicken it with.
You will simply not believe what a quick and filling meal this is. Please do yourself a favor and invest in spice tin. I can simply not make a decient curry without it.
I use Chicken breast and drumsticks but remove the skin and all visible fat before cooking, also important to stick to the portion sizes. Nowadays I only cook the portion we are suppose to have unless I cook double for lunch the next day. Beside the obvious benefits of not over indulging you also save a lot more money because there is no food going to waste.
Yip, because we don’t really ”give it to the dogs” we rather have second portions “because we are hungry and work was horrible today and it’s cold and blah blah blah lipstick”. Sometimes it’s too much effort to give that 1/2 cup of rice that’s left over to the dog anyway so you rather chuck it in the bin…been there done that! No more!
here is a simple quide to cooking the correct portion sizes.
Chicken Curry with Butternut, Sweet potato and baby potatoes
200 g Baby pototoes, with skin halved
200 g butternut, peeled, chucky cubes
200 g sweet potato, peeled, chuncky cubes
4 Chicken drumsticks
4 Chicken Breasts
5 ml Jeera seeds ( Cumin seeds )
1 Onion, finely chopped
5 ml grated ginger
1 Garlic glove finely chopped
1 Green Chilli, finely chopped
1 red Chilli, finely chopped
5 ml dhania Powder ( Coriander powder)
5 ml Turmeric spice
5 ml Chilli powder (optional and adjust to taste, I like it hot!)
5 ml Garam masala
5 ml brown sugar
1 piece of cinnamon bark / stick
Salt to taste
Whiz up the 3 tomatoes in a your food processor or finely chop and set aside.
Saute’ your chopped onions with the Jeera (cumin seeds) in a little olive oil in your pot until the onions are transculent and soft.
Add your chillies, garlic and ginger and fry for another minute.
Add all your spices to the onions and fry for 30 seconds while stirring. Add Chicken pieces and veggies to the pot with the chopped tomatoes, cinnamon and brown sugar. Keep stiring until the tomatoes has disolved, add just enough water to cover the veggies and chicken and simmer for +- 25 - 40 minutes on moderate heat with the lid on until the veggies are soft and the chicken are cooked through. Stir in between cooking time and adjust the quantity of the liquid accordingly. Don’t worry if the butternut becomes a bit mushy, this will ultimately form a lovely sweet sauce.
Remove cinnamon stick / bark and add salt to taste, serve hot.
If you want to thicken your sauce a bit use 2 tbs gram flour (chickpea flower) mixed with a little water and add during the last few minutes of cooking.
If you don’t have any of the above spices at hand use the following spice mix ( 15 ml curry powder, 2, 5 ml cinnamon powder, 2;5 ml ginger powder and 2,5 ml turmeric powder. You can also use dried chillies instead of fresh chillies.
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