This African curry is a much lighter and fresher affair than Indian curries, more akin to a Thai curry in some respects, and the fried sweet potatoes were a wonderful accompaniment. I could have just eaten a plate of those on their own... I served it with some fresh wilted spinach in lieu of some greens, mainly because we had just had some delivered as part of our weekly vegetable box, so that part of the dish is not necessarily accurate...
2 Large Sweet Potatoes
1 Large Onion
2 Cloves of Garlic
2 Stalks of Lemongrass
1 Red Chili
350ml Chicken Stock
2tbsp Ginger Puree
1/4 tsp Cardamom Seeds
2tsp Curry Powder
1. Heat a large pan of water. In this, place the sweet potatoes, whole and in their skins, and simmer for 10 minutes. Remove from the heat
2. Whilst this is happening, Blanch the tomatoes in boiling water and remove the skins
3. In a large pan, fry the chicken until golden (about 10 minutes) and then remove the meat.
4. In the same oil, fry the onions, garlic and ginger for 5 minutes, and then add the tomato, cardamom, curry powder. Cook for a few minutes and then return the chicken to the pan, along with the stock and lemongrass
5. Cover the pan and simmer the curry for 15 minutes.
6. In a frying pan, heat some more oil. Slice the sweet potatoes into thick slices and then fry on each side until golden
7. Just before serving the curry, add the chopped chillies and yogurt, allow to heat through and then serve with the sweet potatoes and garnish with fresh coriander. Enjoy!