Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep ingredients
Roughly chop the chickenbreasts. Peel and chop the sweetpotatoes. Chop the tomatoes. Peel and chop the onion. Slice the greenchilli (discard the seeds if you prefer it milder). Reserve a few chilli slices for garnish.
2 Fry chicken
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken and fry for 3 min until lightly browned. The chicken doesn't have to be cooked through at this point. Remove the chicken from the pan and set aside. Reserve the pan.
3 Fry vegetables
Return the pan to medium-high heat with a second drizzle of oil. Once hot, add the sweetpotatoes and onion, and fry with a pinch of salt for 5 min. Add the tomatoes, greenchilli(spicy!), mustardseeds and curry leaves, and fry for 2-3 min further.
4 Add and stew
Add the madrascurrypowder(spicy!), turmericpowder, gingergarlicpaste, tomatopaste and sambaloelek(spicy!) and stir for 1-2 min. Add the measured water, chickenstockcube and coconutmilk. Simmer (don't boil) for 15-18 min with the lid on or until the sweet potatoes are tender.
5 Prep toppings
Toast the cashewnuts in a dry, hot pan for 2 min or until lightly browned. Set aside. Slice the lime into wedges. Chop the coriander.
6 Add chicken
Once the sweet potatoes are tender, return the chicken breast to the pan and cook for a final 3 min. Check the seasoning and season with a squeeze of lime juice. Divide among bowls and sprinkle with the toasted cashewnuts. Garnish with the freshcoriander and the remaining greenchilli slices and lime wedges.