Whisking It



March 2014

Kyla’s Chicken and spinach curry with sweet potato smash

Written by , Posted in Mains

Hey so whats the “KKK” all about? My lovely, great, fantastic friend Kyla – who lives far far away in Cape Town (SUCKS) is going to be contributing to the recipes and posts and stuff on this here blog :D YAY!

This is just my little intro to Kyla – 

SOOOOO Kyla and I spend a ton of time messaging – like SMS-ing – a LOT of time. Mostly cause calling someone (although probably takes less time at the end of the day – is like.. more of a dedicated effort, if you know what I mean, and both of our schedules are super busy and hectic so it is easier to type here and there when we can). Now, most of the time Kyla is telling me stuff and/or I am asking advice and/or getting her opinion on stuff, and/or whining about stuff and then she tells me why or how its all gonna be ok. SO my point here is – she sends a ton of info a lot of the time, and I sort of just… receive it. Cause she is the smart one. Because of this, I end up saying stuff like “Ok cool” or “ok ya” or “ok ok ok I got it” which became “okokok” and then “ok Kyla ok” ;) which evolved into “kkk!”.
I thought it fitting that every time Kyla posts a recipe its “Ok Kyla OK! Recipe Title” I dont know. I am pretty tired today and I am wondering how much of what I am saying makes sense right now…. Will maybe have to reassess based on feedback tomorrow ;) (Kyla – ?? hehehe…) 
(After some feedback – KKK came across a tad racist – hindsight hey – so for now, while we wait for the new improved blog to go live Kyla’s recipes will be called “Kyla’s whatever she makes today blah blah” )
Kyla! Over to you… *claps* 

I reckon curry needs time and love. The flavours need to hang out with each other for a while, build friendships and write a few love letters to each other and then when the time is right, come out to party! This is my take on a South Indian curry. I’ve substituted rice for sweet potato and cream for coconut cream, making this guy full paleo. I am a firm believer in a good dose of chilli and always way too much garlic, so feel free to hit your own sweet spot with the seasoning. 
Curry ingredients (serves 3) 
5 chicken breasts (skinless, deboned; I used free range ones)
2 white onions
Approximately 250g baby spinach leaves
Coarse black pepper (to taste)
Sea salt (to taste)
A handful of fresh coriander
165g coconut cream
2-3 tbs. coconut oil
1 Speckled purple sweet potato (large)
1 Beauregard sweet potato (large)
1/2 tsp. Cumin
1/2 tsp. Tumeric
1 tsp. Cinnamon powder
2 Bay leaves
2 tsp. Masala
1 tsp. Chilli powder
1tsp. Chopped fresh chilli
3 tsp. Fresh chopped garlic
2 tsp. Fresh chopped ginger
2 tsp. Curry powder (pre-mixed / make sure you get one with cloves and cardamom seeds)
I served this with cucumber sambals, for which you need:
1/2 red onion
Handful rosalini tomatoes
Handful rosa tomatoes
About 15cm of a cucumber
Handful of fresh coriander
1. Preheat the oven to 180 degrees Celcius.  Mix all the dry spices together in a bowl. 
2. Finely slice the onions. Heat half the coconut oil in pan on medium-high and add the onions, garlic, ginger, chilli. Fry until the onions soften, keep stirring. 
3. Turn down the heat to low and add the dry spices to the softened onions and stir in well. If it gets too dry, add a dash of water and stir. Cover the onions and let them cook very slowly for about 10-15 minutes until pasty. 
4. Remove the onions from the pan, but leave the remnants of the flavours in the pan. 
5. Cube the chicken. Add the rest of the coconut oil to the pan on a medium-high heat and add the chicken, allowing it to brown, stir regularly. 
6. Add the onions to the chicken once the chicken has browned, mix well. Transfer this mixture to a pot on a medium-high heat. Add the coconut cream and mix well. Allow to simmer for a few minutes. 
7. Rinse the baby spinach, add it on top of the bubbling curry mixture. It will take a few minutes to wilt and take up less space in the pot. Add it in stages if you need to. Break up the fresh coriander into the curry. Mix well and allow to simmer covered for 10 minutes. Add a dash of water if it looks like it is getting too dry. 
8. Transfer the whole curry to a casserole dish with a lid and bake in the oven for 30-40 minutes. Keep the lid on for about 20 minutes and then uncover for 15-20 minutes to allow the sauce to reduce. If it looks a bit watery, take the lid off sooner, and if it looks like it’s drying out, mix a bit of water through it. Keep tasting and adjust the salt/chilli as needed. 
8. Steam the sweet potatoes (microwave or stove) until soft all the way through. 
9. For the sambals: finely chop the red onion, cucumber and tomatoes and mix together. Break up some fresh coriander with your hands and mix it through. Put this mixture into the fridge while you wait. 
10. Roughly smash the sweet potato and place on a plate or in a bowl, make sure everyone gets a bit of both types. Spoon the curry on top and garnish with fresh coriander. Serve with the sambals on the side. Consume and enjoy!

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