Chicken thighs are good value and tasty, just right for this healthy, versatile curry. It’s also packed with veggies such as spinach, sweet potato and tomatoes.
Prep:10 mins
Serves 4
500g sweet potato, peeled and cut into bite-size pieces1 tbsp olive oil4 skinless chicken thigh fillets, each cut into large chunks1 large red onion, cut into wedges2 tbsp rogan josh curry paste2 large tomatoes, roughly chopped125g spinach
STEP 1Cook 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.STEP 2Pour 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.
