Chicken Curry with Diced Swede Peppers and Tomatoes

Instructions

1. 1

   In a small pot or pan, heat the oil over medium heat. Add the chopped onion and sauté until translucent.

2. 2

   Stir in the garlic and ginger, cooking until fragrant.

3. 3

   Add the chicken mini fillets and brown them lightly on all sides.

4. 4

   Sprinkle in the ground cumin, curry powder, chili powder, salt, and pepper. If you're using whole cloves, add them in now. Stir well to coat the chicken.

5. 5

   Add the diced swede, sweet potato, chopped peppers, and diced tomatoes (including juice) to the pot. Stir everything together.

6. 6

   Cover and let it simmer for about 15-20 minutes, until the veggies are tender and the chicken is cooked through, stirring occasionally.

7. 7

   Taste and adjust seasoning if necessary. If you'd like a bit more sauce, you can add a splash of water or coconut milk!

8. 8

   Serve the curry over cooked brown rice, garnished with fresh cilantro if you have some.

9. 9

   In a small pan, heat the oil over medium heat.

10. 10

    Stir in the diced sweet potato and sauté for about 3-5 minutes, until they start to soften.

11. 11

    Add the sprouts, ground cumin, curry powder, English mustard, and salt. Mix well.

12. 12

    Cover the pan and let it cook for about 5-10 minutes, stirring occasionally, until the sweet potatoes are tender.

13. 13

    Taste and adjust seasoning if needed. Garnish with fresh cilantro if desired before serving.