Winter is here and we are all looking for comforting recipes that are not only delicious, but will also provide us with plenty of nutrients to keep us healthy through the cooler months.
Sweet potatoes are an easy (and tasty!) addition to so many home-cooked meals, plus as one serve provides 100% of your daily vitamin C intake, they can help keep your immune health in check during the cold weather.
Butter chicken & sweet potato
Prep time 15 mins + 1 - hour marinating (optional)
Cooking time 40 mins
2 tbs tandoori curry paste
¼ cup Greek yoghurt
70 0g small chicken thigh fillets, trimmed
1 tbs ghee or vegetable oil
1 brown onion, finely chopped
1 long green chilli, seeds removed, finely chopped
800g sweet potato, peeled, halved lengthways, cut into 3cm pieces
420g jar butter chicken sauce
400g can finely chopped tomatoes
150ml thickened cream
Warm naan, to serv e
cucumber raita & coriander sprigs (optional), to serve
1. Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time .
2. Preheat oven 230 ° C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.
3. Meanwhile, heat ghee or oil in a deep - frying pan or wok. Add onion and chilli. Cook stirring
4. minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15 - 20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.
4. Serve with warm naan , raita and coriander.
Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It's great for cooking curries, pancakes, pikelets and cooking over high heat as it won't burn like regular butter.