• Dc96977581542818200937165a101eed

Chicken & Sweet Potato Curry

18/11/2019 Henry cooked this delicious curry after our first day back at work after our holiday to Morocco

Prep
Cook
Serves 4people
Ingredients
1
tbsp sunflower oil
1
onion, chopped
450
gr boneless, skinless chicken thigh, cut into bite-sized pieces
165
gr jar Korma paste
2
garlic cloves, crushed
500
gr sweet potato, cut into small chunks
400
gr can chopped tomato
100
gr baby spinach
basmati rice, to serve
Directions
1.
Method
2.
Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
3.
Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

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