This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further
Prep:10 mins
Serves 4
1 tbsp sunflower oil1 onion, chopped450g boneless, skinless chicken thigh, cut into bite-sized pieces165g jar korma paste2 garlic cloves, crushed500g sweet potato, cut into small chunks400g can chopped tomato100g baby spinachbasmati rice, to serve
STEP 1Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.STEP 2Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.
