Ingredients
1 tbsp sunflower oil
1 onion, finely chopped
450g boneless, skinless chicken breasts, cut into chunks
165g korma paste
2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks
400g can chopped tomatoes
100g spinach
basmati rice, to serve
Instructions
1. Heat the oil in a pan. Add the onion and cook over a low heat for 5 minutes, until soft. Increase heat slightly, add the chicken pieces and brown.
2. Stir in the curry paste and garlic, cooking for 2 minutes before adding 100ml water, the sweet potatoes and tomatoes. Simmer for 20-30 minutes until the chicken is cooked and the sweet potato is tender. Season to taste, add the spinach and remove from the heat, stirring until the spinach is wilted.
3. Serve with basmati rice.
Taken from BBC Good Food September 2013
Per serving: 373 kcal, 26g protein, 35g carbohydrates, 13g fat, 4g saturated fat, 7g fibre, 15g sugar, 1.9g salt
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