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Photo credit: Milescollins.com
200g Chicken thighs (chopped)
1 Onion
2 Garlic Cloves
3 Sweet Potato’s (peeled and chopped into squares)
100g Broccoli
100g Mushrooms
4 chopped tomatoes
1 tsp Garram Masala
1 tsp ground corriander
1 tsp Turmeric
300ml Chicken Stock
Method;
Add the Garlic and onion to a hot pan and sweat for about 5 minutes. next add the chicken and cook for 5 minutes or until cooked through. next add the tomatoes, sweet potato and mushroom and allow to cook off for a few minutes. now add the dried spices and cook off for around 3 minutes. add a table spoon of salt and the chicken stock. cook this down on a low heat for about an hour with the lid on. after an hour, keeping the heat low, take the lid off the curry and allow the sauce to reduce down for a further twenty minutes. finally add the broccoli and cook for a further 10 minutes. it is now ready to serve. To serve sprinkle a little bit of fresh coriander on the top. this curry is perfect with rice or just with a naan bread. you may also like to add a pinch of sugar to sweeten it up towards the end of cooking
-Katherine Bentham, ONE member
