Chicken and Sweet Potato Curry

Ingredients

• 700 g Boneless (Skinless Chicken Thighs)
• 700 g Sweet Potatoes
• 1/2 tbsp sunflower oil
• 1 batch of korma paste (or a 165g jar of pre-made korma paste)
• 1 onion
• 400 g tin of chopped tomatoes
• 250 ml water
• Salt and pepper

Instructions

1. 1

   Make the korma paste (if not pre-made).

2. 2

   Finely chop the onion.

3. 3

   Heat the sunflower oil (½ tbsp) in a large pan.

4. 4

   Add the onion and cook on a low heat for 5 minutes, stirring regularly to ensure that it does not burn.

5. 5

   Meanwhile, chop the chicken thighs (700g) into bite-sized pieces.

6. 6

   Once the onion has softened, add the chicken thighs to the pan. Turn up the heat to medium and continue to cook until the outside of the chicken has browned. Stir regularly to ensure that the meat browns evenly.

7. 7

   Meanwhile, peel the sweet potatoes (700g) and chop them into small cubes (roughly 1.5cm).

8. 8

   Once the chicken has browned, add the korma paste, chopped tomatoes (400g tin), sweet potato and water (250ml) and stir.

9. 9

   Bring to the boil and then simmer for 30 minutes, stirring occasionally - If you are making the curry to reheat later then simmer for just 20 minutes, otherwise the sweet potato will become soft and mushy after reheating.

10. 10

    Season with salt and pepper.

11. 11

    Serve.