Serves 4
| Preparation and cooking times | |
| Prep 5 mins | |
| Cook 35 mins | |
Ingredients
- Mrs Shah’s Curry Mix
- 1 teaspoon salt
- 500g sweet potatoes, peeled and cut into bite-size pieces
- 1 tbsp olive oil
- 4 skinless chicken thigh fillets, each cut into large chunks
- 1 large red onion, thickly sliced
- 2 large tomatoes, roughly chopped
- 125g spinach
- Cook 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 onions and fry for 5 mins on medium/high heat Add the chicken and stir for 1 minute. Add the tomatoes, Mrs Shah’s Curry Mix and salt, stir thoroughly. Cook for 15-20 mins until the chicken is browned and cooked through.
- Pour 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.
Nutritional Information per serving
281 calories, protein 22g, carbohydrate 32g, fat 8 g, saturated fat 2g, fibre 5g, sugar 12g, salt 0.75 g