Directions
- 1Fry one diced onion over a medium heat until softened.
- 2Add in 600g of chicken breast and cook until sealed (no more pink bits).
- 3Add in 2 tsp minced garlic, 1 tbsp curry powder, 1 tsp cumin, 1 tsp coriander and 1/2 tsp cinnamon. Stir to coat the chicken.
- 4Cook for one minute.
- 5Pour in two tins of chopped tomatoes and 1 tbsp of tomato purée.
- 6Give it a stir and then pour in one tin of coconut milk.
- 7Add two sweet potatoes cut into chunks and simmer for 25 minutes.
- 8Season to taste.
- 9Chuck in 100g baby spinach, let it wilt, and stir.
- 10Serve with basmati rice and naan bread.
Ingredients
- 1 diced onion
- 600 g chicken breast
- 2 tsp minced garlic
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 0.5 tsp cinnamon
- 2 tins chopped tomatoes
- 1 tbsp tomato purée
- 1 tin coconut milk
- 2 sweet potatoes cut into chunks
- 100 g baby spinach
Equipment
frying pan
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