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Red pepper and sweet potatoe chicken curry EE


Naughty Fridge Picker
Serves 4 1/2 syn on extra easy - new improved recipe!


3 cloves Garlic crushed
1 Lrg Onion chopped
1 inch fresh ginger chopped finely
1 pint chicken/or vegetable stock
4 chicken breast diced into cubes, place all the powdered spices onto the chicken, and mix well with your hands.
1 large red pepper diced into chunks
3 large sweet potatoes diced into chunks
1 Large courgette diced into chunks
1 can chopped tomatoes or finely diced fresh tomatoes (fresh is nicer)
2 good handfuls of red lentils
1 tsp Cumin
1 tsp turmeric
1 tsp coriander
4 cloves
4 cardamon pods
2 tsp of garam masala
1 tsp mild chilli powder
Small piece of cinnamon
1 Bay leaf
4 tbsps of puree (1/2 syn per portion)

This is a very very simple dish to cook!

Using some of the chicken stock, cook the garlic and ginger and onion until the onion is soft, then brown off the chicken which is covered in the spices.

Then literally drop all the other ingredients into the pot, including the rest of the stock, rest of the spices and puree, and bring to the boil, giving it a good stir, then drop the temperature down to a simmer, and leave it to cook, stirring occasionally.

If you would prefer your vegetable chunks to be bigger cook for 20 minutes but if you like your sauce to be nice and thick, give it an extra 10 minutes, the sweet potatoes start to dissolve making the sauce thicker.

Serve with a portion of rice, and 2 generous dollops of Very low fat fromage frais, sprinkled with paprika.

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