Baked Chicken & Sweet Potato Yellow Curry
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 1 hour
Serves 6
- Oil for frying
- 1 onion, peeled and sliced
- 2 garlic cloves, peeled and sliced
- 3 tablespoons yellow curry paste (or use red or green or your favourite curry paste)
- 1kg/2.2lbs chicken thigh pieces (boneless and skinless)
- 1 teaspoon cumin seeds
- 6 cardamom pods, crushed
- 1 teaspoon coriander seeds, crushed
- 2 large sweet potatoes, peeled and cut into bite sized pieces
- 2 cups chicken stock
- 100ml/3.5ozs. coconut cream
- small handful curry leaves
Step 1 - Preheat oven to 190C/380F. Heat a frypan on medium high heat and fry the onions for a couple of minutes, then add garlic and fry for 1 minute and then add the curry paste and cook for another minute. Add the chicken thighs and coat in the curry paste.
Step 2 - Place the chicken mixture into a large baking dish and add the cumin seeds, cardamom pods, coriander seeds and sweet potato pieces. Pour over with the chicken stock and then bake for 45 minutes. Scatter with curry leaves, stir in coconut cream and turn the sweet potato if there are pieces that are looking a bit dry and then return to the oven for another 15 minutes. Serve with rice.