Ingredients

• potatoes - medium sweet potatoes - 3
• potatoes - garlic powder - 2 tsp.
• potatoes - onion powder - 1 tsp.
• potatoes - buckwheat flour - 2 tbsp.
• potatoes - olive oil - 1 tbsp.
• potatoes - salt & pepper - to taste
• simple chili - lean ground beef - 1 lb. (450g)
• simple chili - chili flakes - 1 tbsp.
• simple chili - chopped tomatoes - 1 can (14oz./400g)
• simple chili - water - 6 fl. oz. (170ml)

Preparation Instructions

1. Cut the chicken into bite-size pieces, season with salt, mix with the lemon juice and garam masala.

2. Heat the oil in a frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until soft. Add in the chicken and fry for another 3-4 minutes.

3. Next, stir in the curry paste and cook for a further 2-3 minutes. Add the chopped tomatoes and coconut, then cover with a lid and simmer for about 20 minutes. Serve hot, scattered with coriander, with a side of white rice.