Chicken, Sweet Potato and Chickpea Curry 

Ingredients

4 x chicken thighs
2 x 400g chopped tomatoes
2 x sweet potatoes (medium size), chunkily chopped
3 x mixed peppers, chunkily chopped
1 x onion, finely diced
2-3 cloves garlic, finely chopped
½ chilli, finely chopped
1 x 400g tin of drained chickpeas
150g madras curry paste (or any other paste)
1 tbsp butter          
1 tbsp vegetable oil
400ml chicken or vegetable stock
240g Basmati rice
2 bayleafs

Method

1. Take the chicken thighs and remove skin and bone with small knife. Then dice into 2cm cubes.
2. Put oil and butter into a frying pan on a high heat. When the oil starts to smoke, carefully add chicken and stir occasionally until golden brown. Once browned (but not fully cooked) remove chicken from pan and set aside.
3. Keeping the pan hot, add onions and peppers, fry until golden brown. Next add the chilli and garlic, cook for another two mins.
4. Next add Madras curry paste, cook out for two mins, then add the stock, chopped tomatoes, sweet potatoes, chickpeas and the sealed off chicken pieces. Bring everything back to the boil then turn down to a simmer. Cook for at least 30-40 mins until the chicken and sweet potato are tender.
5. In another pan, boil water (add a bay leaf and a pinch of salt for added flavour) then add the rice. Cook for approximately 10 mins or until tender then drain.
6. Serve in a bowl with naan bread or poppadoms.