Sweet potato & chicken curry

Sweet potato & chicken curry

Add-ins

500g sweet potatoes, peeled and cut into nibble size pieces

1 tbsp olive oil

4 skinless chicken thigh filets, each one cut into expansive pieces

1 expansive red onion, cut into wedges

2 tbsp rogan josh curry glue

2 expansive tomatoes, generally hacked

125g spinach

Technique

Cook the sweet potatoes in bubbling, salted water for 5-7 mins until only delicate. Empty well, then put aside. Then, warm the oil in an extensive griddle, then include the chicken and onion. Cook for 5-6 mins until the chicken is sautéed and cooked through. Mix in the curry glue, cook for 1 min, include the tomatoes, then cook for an alternate min.

Spill in 100ml bubbling water and blend well. Stew for 5 mins, include the spinach, then cook for 2 mins until shriveled. Overlap in the potatoes and high temperature through. Present with rice and naan bread