Chicken, Sweet Potato and Lentil Butter Curry


Chicken is so versatile – it makes for a popular sandwich with a dollop of mayo, is a go-to choice in the pie section, a lip-smacking option in the form of a sticky wing or drumstick and of course plays a beautiful host to the intricate flavour combinations of curry.

But a curry is not always a curry… While a complex combination of herbs and spices and chili is expected, for those in the know, the origin and tradition of a curry can make all the difference. Chicken can be used in curries such as ChettinadCafrealTikka MasalaKormaKeralaChaap, to name but a few!

Without getting too academic about it, why not just enjoy the beautiful combination of a creamy and mildly spiced butter chicken curry with all the condiments – smooth calming yoghurt, sharp red pickled onions and roti. Remember to enjoy with a glass of our 2016 Culinaria Chenin Blancfor a beautiful partner to the curry.

Recipe: Chicken, Sweet Potato and Lentil Butter Curry  with yoghurt raita and roti

Ingredients

Serves 4

 4 tbsp ghee (clarified butter) or cooking oil

12 chicken thighs, boned, skin on

1 onion

3 cloves garlic, grated

5 cm piece ginger, grated

1 chilli, chopped

1 heaped teaspoon butter curry spice mix — see recipe

2 medium-sized sweet potatoes, peeled and diced

1 x 400 g tin whole, peeled tomatoes

1 cup vegetable stock/chicken stock

1 tin lentils, drained, or 1 cup dried and cooked lentils

½ cup cream

2 cups baby spinach

coriander to garnish

salt and pepper


read more on leopardsleap.co.za