Monday, 29 November 2010

Mozambique Sweet Potato Brinjal and Chicken Curry

Although I call this a curry,
it has hardly any of the heat you might expect from a curry.
What it lacks in heat it makes up for in flavour.
I call it a Mozambique curry as I use my own special curry paste here.
The recipe for this can be found in my e-book,
"Herbs and Spices",
which will be available shortly.
If you want more heat,
simply add one or two chillies and perhaps some more curry leaves,
both of which I put in the curry paste,
rather than showing them in the ingredients here.

Ingredients:
30ml vegetable oil - I usually use sunflower oil for curries
1 large brinjal - Aubergine - peeled and cut into 1 inch cubes
2 large skinless chicken breasts, cut into 1 inch cubes, or shredded in strips as for stir fry
2 medium sweet potatoes, peeled and cut into 1 inch cubes
15-20ml "Mozambique Curry Paste"
500ml rich chicken stock
1 400ml tin light coconut milk
1/2 400ml tin of butter beans
a bunch of fresh coriander leaves, chopped
Method:
Marinate the cubed or shredded chicken in the "Mozambique Curry Paste" for 30-60 minutes.
Heat the oil in a deep, heavy frying pan and add the brinjal.
Fry over a medium heat until the brinjal has softened.
Stir in the chicken coated with marinade and stir-fry for 2-3 minutes.
Stir in the sweet potatoes, coating them in the paste and fry for 1 minute.
Add the stock and coconut milk. Bring to the boil then turn down to simmer.
Simmer for 20 minutes, then add the butter beans and cook for a further 5 minutes.
Serve on a bed of sticky rice and garnish with fresh chopped coriander leaves.

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