Recipe by JustJanS
Taste's recipe of the day. I made this the other night-it was great. The two teaspoons oil, ginger, garlic and salt and pepper were my additions to the original recipe ( I just can't make a curry without ginger and garlic) I made this in a 4 cup ovenproof dish rather than the one cup ones.
Top Review by Karen Elizabeth
Wow, Jan, this is fabulous, you'd think it would be a lot of work, but it's not at all. Delicious curry, mild enough to please most people, it perfectly complements the sweet potato topping. Such an attractive way to serve, I chose not to do a side of vegetables but did think how lovely this would be for guests (or just ourselves!), served with sambals and some naan bread ... This made 4 perfect ramekin dish servings, we enjoyed two, and my husband has the other two to loook forward to for an easy and very nice lunch! I will definitely be doing this again, loved this recipe!!! Thank you Jan, this was made for I Recommend tag game, on the recommendation of I'm Pat
- 700 g sweet potatoes, peeled, coarsely chopped (kumara)
- 2 teaspoons oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons grated fresh ginger
- 1 large carrot, peeled, finely chopped
- 600 g boneless skinless chicken breasts, cut into 2-3cm pieces
- 1 1⁄2 tablespoons korma curry paste
- 2 teaspoons all-purpose flour
- 400 g diced tomatoes
- 1⁄3 cup water
- 1 cup frozen peas, thawed
- 2 tablespoons chopped fresh coriander
- 2 teaspoons fresh lime juice
- 2 teaspoons brown sugar
- salt and pepper
Directions See How It's Made
- Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
- Heat oil in a frying pan on medium-high heat. Sauté onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
- Add chicken and stir for 3-4 minutes or until browned.
- Add curry paste and stir for 1 minute.
- Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
- Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
- Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).