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  • 1tbsp Olive oil
  • 1 Onion
    finely chopped
  • 2 Chicken breasts
    cut into small cubes
  • 150g Sweet potato
    diced
  • 1tbsp Korma curry paste
  • 100g Frozen peas
  • 150ml Very low salt chicken stock
  • 150ml Coconut milk
  • 30g Sultanas
    soaked in water, drained and chopped

    Method

    • step 1

      Gently sauté the onion in the oil.

    • step 2

      Add the chicken and sauté for another two minutes or until sealed on all sides.

    • step 3

      Add the korma curry paste, sweet potato, peas, stock, coconut milk and sultanas.

    • step 4

      Simmer for about 15 minutes, until chicken is cooked through and the sweet potato is soft.

    • step 5

      Serve with basmati rice.

    • Instead of sultanas, try using banana, mango or apple.
    • Suitable for freezing
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