Chicken & sweet potato curry
Serves 4 Prep 10 mins Cook 45 mins
1 tbsp sunflower oil 1 onion, chopped 450g boneless, skinless chicken
thighs, cut into bite-sized pieces 165g jar korma paste 2 garlic cloves, crushed 500g sweet potatoes, cut into
small chunks 400g can chopped tomatoes 100g bag baby spinach basmati rice, to serve
1 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.
2 Stir in the curry paste and garlic, cook 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 looks dry. Season to taste and remove the pan from the heat and stir in spinach to wilt. Serve with basmati rice. PER SERVING 373 kcals, fat 13g, saturates 4g, carbs 35g, sugars 15g, fibre 7g, protein 26g, salt 1.9g