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.