Bibi's sweet potato and chicken curry

Ingredients for 6 servings:

• 3 sweet potatoes
• 2 small onions
• 250 g peas (sugar peas)
• 400 g mushrooms
• 2 bell peppers
• 2 small cans of corn
• 500 g chicken breast
• 4 cups of cream
• 1 liter vegetable broth
• 3 carrots
• 1 garlic clove(s)
• Garam Masala
• Curry powder, hot, (Hot Madras curry powder)
• cumin
• Curry powder, mild
• Salt
• pepper
• 1 tbsp sugar
• 1 flatbread(s)

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

First, cut the chicken breast into bite-sized cubes. Season with a little garam masala, salt, pepper, and Hot Madras and refrigerate. Season sparingly with the garam masala, as it is quite strong. Wash, peel, and chop the sweet potatoes and carrots, and place them in a bowl. Chop the bell peppers, snow peas, and mushrooms and place them in a second bowl. Finely chop the onions and garlic and place them in a large pot with a little olive oil. Gently fry and add the sugar. When the onions are translucent, add the seasoned chicken and fry well. Add the sweet potatoes and carrots and mix everything well. Add the vegetable stock and simmer for about 15 minutes. Add the cream, bell peppers, snow peas, and mushrooms. Stir everything well, add some of the garam masala, curry powder, salt, and pepper, and simmer over medium heat for 30 minutes. Add the corn and season again with the spices. This really depends on your taste. I added about a quarter of a pack of Hot Madras, 1 tablespoon of garam masala, 1 tablespoon of cumin, and 3 tablespoons of curry powder. Also about 1 tablespoon of pepper and 2-3 tablespoons of salt. It’s important that it has a nice curry flavor. Bring everything back to a boil and serve piping hot with flatbread. You can reheat the flatbread for 2 minutes beforehand to give it an extra fresh taste.