Chicken Curry in a Hurry

cook 20 mins
  • 2 tablespoons sunflower oil
  • 4 skinless chicken thigh fillets, chopped
  • 2 sweet potatoes, peeled and cubed
  • 3 tablespoons balti curry paste
  • 400 g (13 oz) can chopped tomatoes
  • 300 ml (1/2 pint) chicken stock
  • 125 g (4 oz) frozen peas
  • small handful of fresh coriander leaves, roughly chopped
  • naan bread, to serve
  • Heat the oil in a large frying pan, add the chicken and sweet potatoes and fry, stirring, over a high heat for 5 minutes.
  • Add the curry paste, tomatoes and stock to the frying pan, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Stir in the peas and cook for a further 5 minutes. Stir in the fresh coriander and serve with warm naan bread.
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