TV’s MasterChef recipes: Simpler ways to make your favourites

Chicken and sweet potato curry

Put a seasoned spin on the Madras Chicken Curry with Sweet Potato and Rice that appeared in a pressure test on Junior MasterChef with some fish sauce with this version from the Australian Food section of About.com.

Ingredients

• 5 boneless, skinless chicken thighs
• 2 tbsp of canola or vegetable oil
• 1 medium white onion, quartered
• 3 garlic cloves, crushed
• 1 lemongrass stem, white part only, thinly sliced
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp chilli powder
• 1 medium sweet potato [kumara], cut into 2cm cubes
• 1 can of coconut milk
• 120ml cup of water
• 2 tbsp of Thai fish sauce
• 1/2 tsp of sugar
• A handful of fresh cilantro, finely chopped
• 240ml of basmati rice

Instructions

1. Cut the chicken thighs into strips or chunks.
2. Place the rice along with scant 120ml cups of water in a medium saucepan. Bring to the boil over a high heat and then cover and turn the heat down low. Cook the rice for 10-12 minutes or until fluffy. Remove from heat and set aside.
3. Heat the oil in a wok on a medium-high heat and partially brown the chicken for about 1-2 minutes. Transfer chicken to a plate and set aside.
4. Add onion to the wok and fry for about 2 minutes or until translucent. Add a little more oil if the wok gets dry. Add the garlic and fry for 30 seconds. Add the lemongrass and fry for another 30 seconds.
5. Now add the turmeric, curry powder and chilli powder and fry for 1 minute. Add the sweet potato (kumara) and sugar. Stir well. Add the coconut milk, water, fish sauce and cilantro. Stir well to combine and bring to the boil.
6. Once the curry is boiling add the chicken and then turn the heat down to low and cover. Simmer gently for 20 minutes.
7. Serve curry on a bed of rice and garnish with cilantro.

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