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.