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Chicken Curry

Chicken and Sweet Potato Curry


4 chicken thighs, skinless and boneless, chopped

500g sweet potato, peeled and cut into bite-sized pieces

1 tbsp olive oil

1 large red onion, cut into wedges

2 tbsp rogan josh curry paste

2 large tomatoes, roughly chopped

125g spinach


Cook the sweet potatoes in boiling, salted water for 5-7 minutes until just tender. Drain well, then set aside.

Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 minutes until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 minute, add the tomatoes, then cook for another minute.

Pour in 100ml boiling water and mix well. Simmer for 5 minutes, add the spinach, and then cook for 2 minutes until wilted. Fold in the potatoes and heat through.

Serve with rice and naan breads.

Source: BBC Good Food Magazine

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