Chicken and Sweet Potato Curry

cook 30 mins
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 medium red chilli, deseeded and chopped
  • 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.
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