Chicken & Sweet Potato Curry

This isn’t your standard curry, and that’s exactly what makes it worth trying.

Apple juice replaces the usual coconut milk or broth, giving the sauce a naturally sweet, fruity backbone that plays beautifully against the earthy curry powder and fresh chili heat.

Sweet potatoes melt into tender cubes while the chicken stays juicy under its flour-and-curry coating.

A spoonful of apple jelly stirred in at the end rounds everything out with a glossy, subtly sweet finish.

Serve it over couscous with a scattering of chopped peanuts and a dollop of chutney for the full experience.

Variations

• Swap sweet potatoes for butternut squash cubes for a slightly nuttier flavor.
• Use coconut oil instead of vegetable oil and add a splash of coconut milk for a richer, more traditional curry feel.
• Toss in a handful of golden raisins with the sweet potatoes for extra pops of sweetness.

Kitchen Tips

• Shake the chicken well in the seasoned flour bag so every piece gets an even coating. This thickens the sauce as it cooks.
• Keep the sweet potato cubes small, about ½ inch, so they cook through in the same time as the chicken.
• Stir the apple jelly in off the heat so it melts smoothly without scorching.