Easy family curry recipe for 4 people, takes only 45 mins; recipe has sunflower oil, onion, chicken thigh, korma paste, garlic clove, sweet potato, chopped tomato, baby spinach and basmati rice.
Chicken & sweet potato curry
Course: Easy family curry
Servings
4
servings
Prep time
10 mins
Ingredients
- Sunflower Oil: 1 tbsp sunflower oil
- Onion: 1 onion, chopped
- Chicken Thigh: 450g boneless, skinless chicken thigh, cut into bite-sized pieces
- Korma Paste: 165g jar Korma paste
- Garlic Clove: 2 garlic cloves, crushed
- Sweet Potato: 500g sweet potato, cut into small chunks
- Chopped Tomato: 400g can chopped tomato
- Baby Spinach: 100g baby spinach
- Basmati Rice: basmati rice, to serve
Directions
- 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.
- 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.
