Sweet Potato Butter Chicken
Cook Time 1 hour plus marinating time
Serves 4
Ingredients
Flatbread
½ cup wholemeal self-raising flour, plus extra for kneading
1 tsp baking powder
½ cup plain Greek yoghurt
Pinch of sea salt
Cracked black pepper
Extra virgin olive oil, to toast
Marinade
¾ cup plain Greek yoghurt
2 garlic cloves, crushed
1 tbsp grated fresh ginger
1 tsp cumin
2 tsp garam masala
1 tsp turmeric
½ tsp dried chilli flakes (or ¼ tsp for less heat)
Curry
600g chicken thighs, fat trimmed, cut into bite-sized pieces
1 tbsp extra virgin olive oil
400g can diced tomatoes
2 tbsp tomato paste
1 large gold sweet potato, peel on, diced into 1cm cubes
1 tbsp brown sugar
¼ cup water
Pinch of sea salt
Juice of ½ lemon
To Serve
Fresh coriander, to garnish
A dollop of Greek yoghurt, to serve
Brown basmati rice, to serve
Method
Prepare the flatbread dough by mixing the flour, baking powder, yoghurt, salt and pepper in a small bowl.
Knead briefly on a flat surface with a little extra flour, then put back in the bowl, cover, and leave to rest for 20 minutes.
Place the marinade ingredients in a medium bowl, stir to combine. Stir through the chicken pieces. Refrigerate for at least 3 hours, ideally overnight.
Heat the oil in a large, deep-fry pan over medium heat. Add the marinated chicken pieces and cook for a couple of minutes on each side.
Add tomatoes, tomato paste, sweet potato, brown sugar, and water, and stir gently. Season with salt. Simmer for about 20 minutes or until the sweet potato is cooked. Add a little extra water during simmering if needed.
Roll out the flatbread dough into a large circle, about 3mm thick.
Heat a large pan on the stovetop with a small drizzle of oil. Place the flatbread in the pan and toast on each side for a couple of minutes until golden brown or slightly charred. Let the flatbread cool slightly, then slice it into pizza-style triangles.
Finish the curry with a squeeze of lemon. Serve with some fresh coriander sprigs, a dollop of yoghurt, flatbread and rice.
