Sweet & Sour Cape Malay Chicken Curry

In a large saucepan, heat 3 tablespoons olive oil. Fry the onions, garlic and ginger until they start turning golden. Then add remaining 1 tablespoon olive oil and curry powder and cook, stirring for 1 minute.

Add chicken to the saucepan and cook for 4 minutes, stirring often. Add tomatoes, apple cider vinegar, water and dates and simmer for 5 minutes. Then add sweet potato and salt (optional) and simmer over medium heat for another 20 minutes, stirring occasionally until chicken and potatoes are cooked and tender. If the curry is too thick, stir in a little water at a time until it is the consistency you want.

Note: Serve with rice of your choice. I used basmati rice, but I also like this curry with brown rice for a healthier version.