Chicken Curry/ Sweet Potato Curry

Here's two curries that are basically the same sauce, but one uses cooked chicken (stripped from a roast chicken) and one uses sweet potato.

 Curry Sauce

A thumbsized piece of ginger, peeled
3 or 4 cloves of garlic, peeled
1 or 2 chilies, remove the stalks, maybe the seeds
3 or 4 tablespoons of oilHalf a teaspoon ground cinnamon
A teaspoon ground cumin
A pinch of turmeric
An onion, roughly or finely chopped
A carrot or some celery chopped
Some tomato puree
Tin of tomatoes
Some stock or a stock cube and water

Chop up the ginger, garlic and clover, possibly in a food processor. Heat up the oil in a casserole. Fry off the ginger garlic and chili paste for a few moments, add the dried spices and stir. Add in the onion and other vegetables and let them cook. 

When they are softening and starting to colour, it's time for the tomato puree to stir in, followed by the tin of tomatoes. When that's fluid any stock or leftover juice (there's some stew in the chicken picture). If it seems a bit thick or not likely to cover the solid ingredients to come than add some water. Bring to the boil then let simmer for at least half an hour. It only gets better for making in advance and leaving to be reheated.

Chicken etc

A small bowl of cooked chicken, in chunks
Some fresh coriander, chopped
A little garam masala

When the sauce seems cooked through, add in the chicken and return to the boil. It only really needs to be heated through but fifteen minutes will let the flavour get through the meat. A few minutes before serving, stir in the garam masala and the coriander. Serve with rice, and/or naan bread and/or a suitable vegetable dish.

Sweet Potato

One big sweet potato, peeled and cut into easily eatable chunks 
Some fresh coriander, chopped
A little garam masala
Some coconut milk

Add the sweet potato to the sauce and bring back to the boil. This is going to want to simmer for about half an hour, until the sweet potato is soft (but not quite mushy - unless you want to make this soup which would be good too!) When the potato is almost done, stir in the garam masala, the coconut milk and the coriander. Serve with rice, and/or naan bread and/or a suitable vegetable dish.