Chicken curry

Ingredients

1 onion, sliced

2 garlic cloves, crushed

1 red pepper, chopped

1 sweet potato, diced

4 tbsp. korma paste (1/2 jar)

500g chicken breast or thigh fillets

4tbsp. Sultanas

2 chicken stock cubes

500g passata (sieved tomatoes) or can of chopped tomatoes

2 tbsp. desiccated coconut

Method

1. Prepare all your vegetables and cut up the chicken into bite-sized pieces. 

2. Add a tbsp. oil to a large saucepan and heat on a medium/high heat.

3. Add the onion and garlic, soften for 3/4 minutes.

4. Add the chicken and fry until it is all white.

5. Stir in the curry paste until well mixed.

6. Add the passata, 200ml chicken stock, sweet potato, pepper and garlic

7. Bring to the boil, then simmer for a minimum of 30 minutes to help the flavour to develop and sweet potato to cook.

8. Add the sultanas and coconut and cook for a further 5 mins.