55 minutes
Delve into the aromatic world of Indian cuisine with this creamy chicken and sweet potato korma. Gentle enough for the palates of children yet satisfying for adults, this dish combines tender chicken thighs and velvety sweet potatoes in a rich korma sauce. It's the perfect family meal that not only tantalizes the taste buds but also provides a nutritious twist.
tablespoons
Onion, small, chopped
each
Chicken Thighs, boneless, skinless, cut into bite-sized pieces
0 oz
Korma Paste
0 oz
Garlic Clove, crushed
each
Sweet Potatoes, cut into small chunks
0 oz
Chopped Tomatoes, canned
0 oz
0 oz
Basmati Rice, cooked
to serve
1. Sauté the Onion
Heat the sunflower oil in a large pan over low heat. Add the chopped onion and cook for approximately 5 minutes, or until softened.
2. Brown the Chicken
Increase the heat to medium. Add the bite-sized chicken pieces to the pan and cook until golden brown.
3. Infuse with Korma Paste
Mix in the korma paste and crushed garlic. Continue to cook for 2 minutes, allowing the flavors to meld.
4. Simmer with Sweet Potatoes
Pour in 100ml of water along with the sweet potato chunks and chopped tomatoes. Reduce the heat and let it simmer for 20-30 minutes. The chicken should be fully cooked and sweet potatoes tender. (Add a little more water if necessary to prevent the curry from becoming too dry.) Season the curry to your taste preference.
5. Wilt the Spinach
Remove the pan from the heat. Stir in the baby spinach until it is fully wilted into the curry.
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