Ingredients:
500g cooked Chicken (skinned and deboned)
400g cooked Sweet potato (cubed)
Curry sauce:
5ml olive/canola oil
1 large onion
5ml minced garlic
2 tsp curry powder
3ml turmeric
5ml chicken spice
2ml salt
60ml brown grape vinegar
250ml water
15ml apricot jam
Method:
1. Prepare sauce by first frying the onions in a non-stick pan until brown. Then add all other spices and garlic, combining well
2. Add vinegar, water and apricot jam. Add ¾ of the sweet potato and 125mls of the water they were cooked in .Add the chicken and simmer for 20 mins
3. Slightly mash the remaining sweet potato and add to thicken the gravy.
4. Serve with Basmati rice and sambals (chopped onion and tomato, cucumber in low fat yogurt etc).
Notes:
• This is a quick curry that is low in GI due to the added sweet potatoes being lower than ordinary potatoes
• It is further lowered by the sambals
• If basmati rice is not available mix regular rice with lentils 1:1 for a lower GI option
Serves 4
