Those of you that know me know that my favourite food to eat and to cook is curry. I like all types of curries, but mostly enjoy an Indian curry. For me a perfect curry has to be more than just meat and sauce, it has to include that extra texture of onions and peppers or chickpeas & lentils. I also love my curry to have a good kick to it, but not so much that I’m struggling to sit there and enjoy it. Perfect accompaniments to my curry are basmati rice, and a small garlic naan or chapatti.
I think I love cooking curry so much because just by tweaking one ingredient out of a whole recipe, you come out with a brand new taste, and in fact you don’t need a list of ingredients as long as your arm for it to be good.
Here’s a recipe I came up with after trying a few similar ones from websites and tweaking them to my own taste. I particularly love making this curry because I don’t need to go buy all the ingredients in especially, they tend to be things that I would most likely have in the fridge / cupboard anyway. I’ve found that this curry is great to make for a cosy night in (and tend to freeze a few boxes worth of leftovers), as it is definition of real comfort food! But also, I’ve made it for house parties as it doesn’t have to be really spicy for it to taste delicious, it’s easy to make in bulk, and I have had some really good feedback.
Chicken, chickpea and sweet potato curry
- 1 tbsp coconut oil
- 1 tbsp cumin seeds
- 1 onion, finely diced
- 1 chilli, finally sliced (take out the seeds if you don’t want it to be too spicy)
- 2 garlic cloves, crushed or finely chopped
- Chilli flakes to taste (optional)
- 50g fresh ginger peeled and finally chopped
- 400g chickpeas
- 400g tinned chopped tomatoes
- 500g diced chicken breast
- 500g sweet potato, peeled and chopped into bite size pieces
- Rice & / or naan bread to accompany.
- Heat a large pan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for approx a minute. Add the onion and a pinch of salt and fry for a few minutes until the onion starts to soften but not brown. Add the chicken and cook until all the chicken is white on the outside.
- Add the garlic, chilli, ginger and chilli flakes and fry all ingredients for a further 3 minutes.
- Drain and rinse the chickpeas and then add to the pan along with the tomatoes and sweet potato.
- Add enough water to cover all ingredients and bring the whole pan to simmer and mix together.
- Cover with a lid and simmer on a low heat, stirring often, for 30-40 minutes, until the potatoes are soft and the sauce has thickened. Top up with water if needed during cooking. Take out a big piece of the chicken and cut into it to ensure it is cooked the whole way through.
- Season with salt and pepper to taste
- Serve with rice and naan, and enjoy!
Let me know what you think!
Local curry House
As well as enjoying a homemade curry, I believe everyone should know of a good local curry house. As part of growing up I’ve always gone to my local curry house to celebrate birthdays and occasions and I still enjoy going to the same place now!
Balti House, Tingley has never ever let me down. Since I was about 12 it has been my all time favourite place to enjoy a good old curry with family and friends, for occasions, or just for a weekend treat. The staff there are so accommodating and friendly, and the same owners have remained since they opened. Many local people enjoy a meal here, some have dishes named after them they eat there that regularly!
But it isn’t just local people that eat here. Some familiar names have come far and wide to try the chefs specials here; such as the Fonz (Henry Winkler) and Ryan Hall of the Leeds Rhinos.
The Balti House have also started hosting an Indian “tapas night” on a Monday and Tuesday night where you can sample numerous starters mains and desserts for £12.95 per person. A fantastic way to try new things on the menu!