Tongabezi Chicken Curry




Add the sweet potatoes to salted boiling water and parboil them in their skins for 10 minutes. Allow to cool down and then peel them and cut into thick slices.

Season the chicken with salt and pepper, heat up some oil in a large wok and fry the chicken  for around 15 minutes or until browned all sides.

Remove the meat from the heat and fry the onions until golden brown, add the tomatoes, garlic, ginger, cardamom and curry powder.

Cook for a few minutes, then return the chicken to the wok and add the stock and lemongrass.

Cover and allow to simmer for 10 minutes or until the chicken is done.

Meanwhile heat up some oil in a pan and fry the sweet potato and squash over medium heat until they're browned on the outside.

When the chicken is done, add the chillies to the pan and cook for 2 more minutes.

Stir in the yoghurt and heat it through (but do not allow to boil).

Add to a bowl, garnish with chopped coriander and serve with the fried vegetables.