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Ingredients

  • 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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