500 g (1 lb) boneless, skinless chicken breasts, chopped
600 g (1 lb 5 oz) sweet potatoes, peeled and cut into chunks
2–4 tablespoons korma curry paste
400 ml (14 fl oz) can coconut milk
400 g (13 oz) can chopped tomatoes
250 g (8 oz) green beans, trimmed and halved
2 tablespoons chopped coriander leaves
boiled basmati rice, to serve
Heat the oil in a large saucepan, add the onion and cook for 2–3 minutes until softened. Add the chilli, chicken and sweet potatoes and cook for 5 minutes, stirring occasionally.
Add the korma paste and cook for 1 minute, then add the coconut milk, tomatoes and green beans. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes until the sweet potato is tender and the chicken is cooked through.
Stir the coriander into the boiled basmati rice and serve with the curry.