Chicken and sweet potato curry

This recipe was the product of an empty cupboard, and turned out surprisingly well!

What you’ll need (serves 2)

2 breasts of chicken

1 red onion

1 sweet potato

2 tbsp creme fraiche

about half a mugful of milk

1 tsp curry powder

1 chicken stock cube

2 portions of rice

1. Get your rice cooking according to the packet instructions. Meanwhile, peel and chop the sweet potato into rough chunks and put in a pan with water to cover. Boil for about 15-20 minutes until it’s soft enough to mash.

2. Whilst all that’s doing, cut the chicken into strips and dice the onion. Fry the onions until transparent, then add the chicken and cook all the way through.

3. Once the sweet potato is cooked, mash it until its…er…mash. Then mix in the creme fraiche and the curry powder, and the stock cube (crumbled). It’ll be quite thick at this point, so add some milk until it’s a curry sauce sort of consistency.

4. Add the sweet potato mixture to the chicken and onion, and serve with the rice. Eat!