Chicken & sweet potato curry

Chicken & sweet potato curry

Add-ins

1 tbsp sunflower oil

1 onion, cleaved

450g boneless, skinless chicken thighs, cut into nibble measured pieces

165g jug Korma glue

2 garlic cloves, squashed

500g sweet potatoes, cut into little lumps

400g can slashed tomatoes

100g infant spinach

basmati rice, to serve

Technique

Heat the oil in a skillet, include the onion and cook over a low high temperature for around 5 mins until mollified. Build the hotness somewhat, include the chicken pieces and tan.

Mix in the curry glue and garlic, cooking for 2 mins before including 100ml water, the sweet potatoes and hacked tomatoes. Stew for 20-30 mins until the chicken is cooked through and the sweet potato is delicate – include a sprinkle more water in the event that it begins to look dry. Season to taste and include the spinach, expelling the container from the high temperature and mixing until the spinach has shriveled. Present with basmati ric