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.
- 1.54 lb 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
- 1.32 lb boneless skinless chicken breasts, cut into 2-3cm pieces
- 1 1⁄2 tablespoons korma curry paste
- 2 teaspoons all-purpose flour
- 0.88 lb 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
- 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).
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
Well the DM who declares "I don't like and will not eat curry" gobbled it all up and wants the left overs for lunch (I filled a 6 cup (1 1/2 quart casserole dish). The only change I made for to omit the onion for allergy reasons and as we don't really care for coriander I used basil. The DM felt there was too much tomatoe (I used a tin of crush so maybe diced would have suited him better) and the peas were a little mushy (so may be better to put them in frozen and just let them cook in the oven stage) for him but otherwise he quite liked it and for me and the DM it made a perfect diabetic meal which we thoroughly enjoyed. Thank you JustJanS, made for Make my Recipe - Edition 15.
Very good! I'm giving only 4 stars because the units of measure are in metric and Celsius, which I had to convert. Also, I like more veggies, so I reduced the carrot, added celery, mushrooms, zucchini, and collards, so I didn't feel I needed a green side dish. I didn't have any peas on hand, but they would be very good in this. Conversions: about 25 oz sweet potatoes, 2 large chicken breasts cut into 1 inch pieces, about 14 oz diced tomatoes. Bake at 355 deg F. Instead of using ramekins, I put it all in one large casserole dish. Since we avoid flour, I substituted 2 tablespoons of arrowroot that I whisked into cold water before adding it to the pan.