- 1 tsp coriander seeds
- 250g chicken breast mini fillets
- 1 red onion
- 1 garlic clove
- 1 chilli
- 2 sweet potatoes
- 340g tin of sweetcorn
- 2 tomatoes
- 1 lime
- 1 tsp smoked paprika
- ½ tbsp olive oil
- 2 tbsp water
- Sea salt
- Freshly ground pepper
- 800ml boiling water
Put a large, dry pan over a low heat. Add 1 tsp coriander seeds. Toast for 2 mins till they smell aromatic. Tip into a mortar and grind with a pestle, or pop them in a small bowl and use a jam jar to roughly crush them. Set aside.
Slice the chicken mini fillets into bite-sized chunks. Put the pan back over a medium heat for 1 min. Add ½ tbsp oil and the chicken and fry for 5 mins till golden.
While the chicken fries, peel and finely chop the onion. Peel and grate or crush the garlic. Halve the chilli. Flick out the seeds and white bits for a milder flavour. Finely chop the chilli.
Remove the chicken from the pan and set aside. Add the onion to the pan with 2 tbsp water. Season with a little salt and pepper. Fry over a medium heat for 5 mins till it’s soft and glossy. Stir every now and then to stop the onion sticking.
While the onion fries, peel the sweet potatoes. Chop them into bite-size chunks. Drain and rinse the sweetcorn. Finely chop the tomatoes. Grate or pare the zest from the lime. Juice it.
Add the garlic, chilli and ground coriander to the pan with 1 tsp smoked paprika. Cook and stir for 1 min.
Tip in the sweet potatoes and stir to coat in the spicy oil. Add the sweetcorn, tomatoes and 800ml boiling water. Return the chicken to the pan and stir. Cover and bring to the boil. Simmer for 15 mins till the sweet potatoes are tender.
Add the lime juice to the stew. Taste. Add a little more salt and pepper if you think it needs it. Ladle into deep bowls and served topped with the lime zest.