Goan Pickle Chicken Curry

Ingredients

• 1 tbsp extra virgin coconut oil, for frying
• 1 ½ tsp coriander powder
• ½ tsp ground black pepper
• 2 tsp salt
• 6 tbsp apple cider vinegar
• 4 tbsp tomato ketchup
• 2 onions (medium)
• 600g chicken thighs, boneless, diced
• 4 garlic cloves, minced
• 5 tsp kashmiri chili powder
• 2 sweet potatoes, small
• 150g white rice

Method

1. Peel and finely slice 2 medium onions.
2. Add the oil to a large saucepan and fry the onions until browned.
3. Add the coriander powder, kashmiri chilli powder and minced garlic and fry until fragrant.
4. Add in the diced chicken, black pepper, salt and fry until the chicken has browned.
5. Add the ketchup, apple cider vinegar and stir to ensure everything is well combined.
6. Whilst cooking, peel and dice the small sweet potatoes. Add these to the pan with the chicken and stir to combine everything.
7. Add some water until everything is almost submerged, place a lid on the pan and cook on a low heat for 20 minutes, stirring every few minutes.
8. Remove the lid and cook down for another 5-10 minutes, until the curry has thickened, the chicken is cooked through and the potatoes are fully cooked.
9. Serve hot with white rice and enjoy!