Madras Chicken Curry with Sweet Potato and Rice

Spray of canola or olive oil
4 brown onions, chopped, divided into 3 bowls
4 cloves garlic, minced, divided into 3 bowls
6 tablespoons mild madras curry powder, divided into 3 bowls
9 x 400g can crushed tomatoes
4 cups chicken stock
2 cups fruit chutney
3kg skinless chicken breast fillets, cut into thin strips, divided into 3 bowls
1.5kg sweet potato, cut into small cubes
2 bunches coriander, picked into sprigs
4 punnets grape tomatoes, halved
4 Lebanese cucumbers, diced
8 cups white long grain or basmati rice
Low-fat natural yoghurt to serve


Directions:
1. Spray three casserole pans with oil and heat. Divide onions among pans and cook, stirring for 5 minutes or until soft.

2. Cook onion over medium heat for 3 minutes or until soft. Divide garlic and curry powder among pans and cook, stirring for about 30 seconds. Divide tomatoes, chicken stock, chutney, chicken and sweet potato among pans and bring to the boil. 

3. Reduce heat and simmer, partially covered for about 20 minutes or until sweet potato is tender, stirring occasionally. Season with salt.

4. Meanwhile, cook the rice in a large pan of boiling water or rice cooker until tender. 

5. Combine tomatoes, cucumber and coriander in a bowl, season with salt.

6. Spoon chicken curry into serving dish and top with tomato mixture to garnish.

7. Serve the curry with rice and yoghurt to the side.

Serves 40 as part of a buffet (about 24 main course portions).