Rending Curry Aisling Larkin Newstalk The Spice Tailor

Rending Curry with Chicken, Roast Sweet Potato & Chickpeas

With ingredients such as cloves, cinnamon, cardamom, turmeric leaf, garlic, tamarind, onion and ginger, the Indian influences shine through in this festive curry. 
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Main Course
aisling larkin curry recipe
Servings: 2


  • 1 pack of The Spice Tailor Indonesian Rendang Curry
  • 1 tbs. of vegetable oil
  • 400 g of chicken breast
  • 1 large sweet potato
  • 1 tsp onion powder, garlic powder, smoked paprika, 1 tsp vegetable oil
  • 1/2 tin chickpeas drained & rinsed


  • Preheat the oven. Cut the sweet potato into large chunks, toss the spices and oil over. Roast until tender for about 35 minutes.
  • Heat oil in non-stick pan and brown the meat.
  • Add the herbs and spices from the pouch and stir for 30s in the oil in the pan.
  • Add the base sauce from the smaller pouch and coconut milk from the larger pouch. Stir well and sauté the meat in the sauce for 2-3 minutes.
  • Add 150ml of water and bring to a boil. Add in the roast sweet potato and the chickpeas. Then simmer, stirring occasionally, for 20-25 minutes until the meat is really tender and the sauce coats the meat. You will need to add a little more water during the cooking time when the pan starts to look dry. Ensure the meat is cooked all the way through.
  • Season to taste and serve.
  • Serve with steamed basmati rice.

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