Traditional Indian chicken curry braised with orange sweet potato and borlotti beans. The onion and tomato based gravy is infused with fresh herbs and whole spices.


  • 1/2 full chicken, cut into pieces
  • 1/2 tomato, grated
  • 1/2 onion, grated
  • 1 fresh red chilli
  • 2ml mustard seeds
  • 2ml cumin seeds
  • 1 cinnamon stick
  • 1 sprig of curry leaf
  • 5 tablespoons oil
  • 1 teaspoon ginger and garlic paste
  • 2 1/2 teaspoon of curry powder
  • 1 teaspoon of chilli powder
  • 1/2 teaspoon of cumin powder
  • 1/2 teaspoon of coriander powder
  • 2ml turmeric powder
  • 1/2 cup steamed borlotti beans
  • 1 orange sweet potato
  • Salt to taste
  • Fresh coriander for garnishing


  1. Heat oil over a medium heat setting.
  2. Stir in half the quantity of onions, red chilli, 1/2 a sprig of curry leaf,cinnamon stick, cumin and mustard seeds.
  3. When the onions turn a translucent colour, stir in the curry powder, cumin powder, coriander powder, turmeric powder, ginger and garlic paste .
  4. Allow the mixture to simmer for 30 seconds.
  5. Add in the chicken and mix well to ensure an even distribution of spices.
  6. Stir in salt to taste.
  7. Reduce the heat setting and allow the chicken to braise for 5 minutes.
  8. The chicken would have absorbed the spices and appear almost cooked.
  9. Stir in the remainder of the onions and curry leaf.
  10. Add in the tomato and simmer the curry for a minute.
  11. Stir in the orange sweet potato.
  12. On the reduced heat setting cover and cook the curry for a further 5 minutes.
  13. Stir in the steamed borlotti beans.
  14. Cook for a further 3-4 minutes.
  15. Garnish with freshly chopped coriander.
  16. Serve hot with basmati rice.