The Standard Group Plc is a multi-media organization with investments in media platforms spanning newspaper print
operations, television, radio broadcasting, digital and online services. The Standard Group is recognized as a
leading multi-media house in Kenya with a key influence in matters of national and international interest.
Serves four.
INGREDIENTS:
4 small sweet potatoes, peeled and cut into 2cm slices.
25g butter, melted, plus 2 tablespoons.
100g fresh coriander, roughly chopped and fresh fenugreek leaves, chopped
6 spring onions, chopped, plus extra to serve.
5 fresh hot red chillies, chopped.
4 garlic cloves, roughly chopped.
2 teaspoons grated fresh ginger.
3 tablespoons Greek yoghurt, plus extra to serve.
1 chicken, boned and cut into 3cm dice.
1 teaspoon garam masala, turmeric, cumin seeds and salt
100ml double cream.
100g brown shrimps, peeled.
DIRECTIONS:
Preheat the oven to 180 degree centigrade/gas mark 4. Grease a baking tray and line with tinfoil. Brush the sweet potatoes with the melted butter, place on the prepared baking tray and bake for 40 minutes.
Place the coriander, fenugreek, spring onions, chillies, garlic and ginger into a blender and blitz to a paste.
In a large deep frying pan, toast the cumin seeds over a moderate heat, then add 2 tablespoons of the melted butter, the coriander paste and a dash of yoghurt. Cook until fat floats on top of the mixture.
Add the chicken, garam masala, turmeric, salt, the remaining yoghurt and the cream and cook for 10 minutes on a low heat. Add the shrimps and cook for a further one minute.
Mix the curry and baked sweet potatoes and serve with chopped spring onions and yoghurt.
The writer is a World famous TV chef, food expert, author and restaurateur. For more recipes, watch him on BBC Lifestyle courtesy of DSTV Kenya.
Photo: www.onceuponachef.com
join