(Recipe from Good Food magazine)
Prep 10 mins
Cook 20 mins
500g sweet potatoes , peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large red onion , cut into wedges
2 tbsp rogan josh curry paste
2 large tomatoes , roughly chopped
Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.
Make it Thai
Replace the rogan josh curry paste with Thai green curry paste and add ½ a 400ml can coconut milk instead of the water.
281 kcalories, protein 22g, carbohydrate 32g, fat 8 g, saturated fat 2g, fibre 5g, sugar 12g, salt 0.75 g
Leave a comment if you try it please x