Ingredients:

  • 1 onion, sliced
  • 2 tablespoons unsalted butter
  • 1 large sweet potato, chopped into 2cm cubes
  • 1/2 to 1 teaspoon chili flakes
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons garam masala
  • 3 garlic cloves, chopped or grated
  • 2 cm piece of ginger, grated
  • 400-500 g leftover roast chicken, chopped into small pieces
  • 1 tablespoon tomato puree
  • 2 tablespoons ground almonds
  • 200 g full-fat Greek yogurt
  • Boiling water, as needed
  • Juice of 1 lime
  • 2 tablespoons fresh coriander, roughly chopped
  • 300 g rice

Instructions:

  1. In a large frying pan, melt the butter and add the sliced onion. Cover with a lid and sweat on low heat for about 15 minutes, stirring occasionally.
  2. In a saucepan, add the chopped sweet potatoes and cover with boiling water. Bring back to a boil, then lower to a simmer. Cook for 8-10 minutes until soft.
  3. Once onions are soft, stir in the chili flakes, ground spices, garlic, and ginger. Cook for 1 minute on low heat.
  4. Add the chopped chicken, cooked sweet potatoes, tomato puree, ground almonds, yogurt, and enough boiling water to create a thick sauce. Stir and cook for about 10 minutes.
  5. While the curry simmers, cook your rice according to package instructions.
  6. Just before serving, stir in the fresh coriander and lime juice. Cook for an additional minute.
  7. Serve the curry over rice, garnished with lime wedges and additional coriander.