Thursday, 30 January 2014

Sweet potato and chicken curry


I found this recipe on the GoodFood website last night, whilst looking for a new recipe using chicken thighs. Making a few substituitions, I used a mild curry paste instead of rogan josh paste, Kurly kale in the place of spinach and a tin of cherry tomatoes instead of fresh ones. I loved it, it felt healthy and it's low fat, though the kids thought there was too much green stuff in. I even managed to cook the rice without burning or overcooking it. For those of you have followed my blog for a while, you will know cooking rice isn't my strong point. A very versatile curry for using up leftovers. 

Ingredients
Serves 4
500g sweet potatoes, peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large red onion, cut into wedges
2 tbsp rogan josh curry paste
2 large tomatoes, roughly chopped
125g spinach

Method
Cook the sweet potatoes in boiling, salted water for 5-7 mins 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 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.


Note: For a Thai version, use Thai curry paste and ½ a 400ml tin of coconut milk.

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