Goan Pickle Chicken Curry

Name: Goan Pickle Chicken Curry
Ingredients: 600 g skinless and boneless chicken thighs (about 5–6 thighs, diced into 2cm pieces); 4 garlic cloves (crushed); 3 tsp chilli powder (to taste); 4 tbsp ketchup; 2 tbsp extra-virgin coconut oil; 1 sweet potato (diced); 1 large onion (finely sliced); 1.5 tsp ground coriander; 4 tbsp cider vinegar; salt (and freshly ground black pepper)

This is my - dare I say it - world famous curry. It’s one of my most popular dishes from my cookbook, it won me a handshake on Bake Off and I’ve made it on the telly in the UK and in America.

Ingredients

Directions

1
Add the coconut oil to a large pan on a low heat.
2
Add the onion with a pinch of salt and Fry for 15-20 minutes, until browned.
3
Add the ground coriander, chilli and garlic and cook for 30 seconds to release the fragrance.
4
Add the chicken thighs to the pan and stir the chicken to coat it in the onion and spice mixture.
5
Stir in the ketchup and the cider vinegar along with the sweet potatoes, give it a good mix and season with salt a pepper.
6
Place the lid on the pan and simmer for 20 minutes, until the chicken and potatoes are cooked through.

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