1 kg sweet potatoes, peeled and cut into chunks
750 g carrots (diced)
500 g onions (diced)
1 cube of chicken bouillon
2 tbsp. liquid margarine
400 g cubed chicken breast
1 heaped tsp. mild curry powder
pepper and salt
A traditional hotchpotch (hutspot) with sausage and onions, but with a twist! Make it with sweet potatoes and fried chicken - delicious!
Cover the sweet potatoes and carrots with water, add the bouillon cube and boil for approx. 20 minutes until tender.
Meanwhile, melt half the butter in a frying pan and sauté the onions for approx. 15 minutes until soft and golden brown.
Melt the rest of the butter in a small casserole dish. Season the cubed chicken with salt, pepper and curry powder and fry it for approx. 10 minutes until golden brown and tender.
Strain the stock from the potatoes and carrots into a bowl. Mash three-quarters of the onion and frying fat into the potatoes and carrots. Add as much of the stock as needed to make the mash creamy and smooth. Place the fried chicken cubes and the rest of the onion on top of the mash. Serve immediate.