Sweet Potato and Chicken Curry

This evening, we decided to make some delicious curry. It was chilly out, the rain was about to pour and what better way to feel cosy than a gorgeous bowl of silky smooth curry. I got the recipe from GoodFood .com. I do love this website, it has pretty much everything you could ever think of! With this, I knew I wanted sweet potato and kale in this curry so that's what I typed. In all honesty, I was only looking for a curry paste recipe as I've never actually made it. I know, shock! However,

So dancing in the kitchen singing along to the greatest tunes known to soul I made a start with the recipe. Mixing all the spices together in the pan I knew I needed ALOT of spice, so I took out the spice rack and just added everything! I probably should have looked at measurements but I am a big believer in shake it until it feels right.

So the recipe called for sweet potato, peppers and obviously succulent breast chicken. The potato was added first along with the peppers just to make it soft. I added chilli oil to the mix too ensuring I stirred it occasionally so that the chilli didn't burn. After adding the chicken and making sure everything was cooked in the coconut milk went.

I don't know about you, but have you ever opened a tin of coconut milk? I feel like I was expecting actual milk and not a solid-ish cream texture. But with a good mix and extra adding of seasoning i left it to simmer for 10-15 minutes to get all the juices flowing.

So while the recipe was fairly easy to do I'd say the toughest part was the initial paste part! Mixing all the spices together in a hot pan, you cannot leave it at all. It will just burn, the spices won't coat right and it will just leave an odd taste in your mouth.

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The Spices include:

Cumin

Tandoori Curry powder

Cajun seasoning

Paprika

Chilli flakes

Ginger (much to my dismay(

While these spices may not necessarily make the "right" curry oh my word did it taste amazing. I served it up with a pack of rice and had coriander leaves on top for extra taste. The first taste was so smooth and silky. The spices complemented each other well and it was the right form of spicy. It wasn't too much but it wasn't too little. The dish was still edible!

While the recipe did call for extra ingredients such as passata, peanut butter and red cabbage in my honest opinion I thought it was too much. Tomato, peanut butter and coconut milk in 1 dish? No thank you.

So while I love this recipe, I think it can be easy to do as long as you keep your eye on it, I don't agree to adding ALL of these ingredients, just seems like madness. However, if you want to try it by all means but with curry, it's all about feeling in the moment. It's the passion of the heat, it's the silkiness of the sauce, your eyes should be wide open when you take your first bite in a state of harmony and if that doesn't happen it's not the right curry for you.

A solid 9/10 I would recommend but to your own interpretation. https://www.bbcgoodfood.com/recipes/sweet-potato-coconut-curry