Making the Chicken Curry

Sauté the Veggies

• Heat a generous glug of cooking oil in a wide pan or pot over low heat.
• Add the diced onion and cook gently for 5–10 minutes, stirring occasionally, until softened.
• Stir in the diced red pepper and sweet potato. Cook for another 2 minutes to coat the vegetables in the oil and onion mix.

Cook the Chicken

• Add the diced chicken to the pot along with a pinch of salt and pepper.
• Cover the pot with a lid and cook for 3–4 minutes, allowing the chicken to start cooking through.

Add the Curry powder

• Spoon in the curry powder, the tin of chopped tomatoes and hot water into the pot. Stir everything well.
• Bring the mixture to a bubble, then reduce the heat to a gentle simmer.
• Let the curry cook uncovered for 15–20 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
• Optional Step: Stir in 1 tablespoon crème fraîche at the end for added creaminess.

Making the Egg Fried Rice

Cook the Egg

• Heat a frying pan with a light coating of cooking oil.
• Whisk the eggs and pour them into the pan. Cook as you would an omelette, then break it into bite-sized pieces using a spatula. Set aside on a plate.

Fry the Rice

• Add the cooled rice to the same pan and fry for 2–3 minutes, stirring frequently to coat the grains evenly.
• Stir through the soy sauce and toasted sesame oil for added flavour.
• Return the cooked egg pieces to the pan and mix everything together.

Serve and Enjoy

• Spoon the curry into bowls or onto plates and serve alongside the egg fried rice.
• Garnish with a sprinkle of fresh coriander for a pop of colour and flavour.