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
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
With the skin on and bone in, these thighs are big on flavour; the ideal cut for many casserole and curry recipes. They are also perfect for...