Make the korma paste
(if not pre-made).
Finely chop the onion.
Heat the sunflower oil (½ tbsp) in a large pan.
Add the onion and cook on a low heat for 5 minutes, stirring regularly to ensure that it does not burn.
Meanwhile, chop the chicken thighs (700g) into bite-sized pieces.
Once the onion has softened, add the chicken thighs to the pan. Turn up the heat to medium and continue to cook until the outside of the chicken has browned. Stir regularly to ensure that the meat browns evenly.
Meanwhile, peel the sweet potatoes (700g) and chop them into small cubes (roughly 1.5cm).
Once the chicken has browned, add the korma paste, chopped tomatoes (400g tin), sweet potato and water (250ml) and stir.
Bring to the boil and then simmer for 30 minutes, stirring occasionally - If you are making the curry to reheat later then simmer for just 20 minutes, otherwise the sweet potato will become soft and mushy after reheating.
Season with salt and pepper.
This chicken and sweet potato curry is suitable for freezing. If you are reheating from frozen, firstly ensure that it is fully defrosted in the fridge and that it is piping hot all the way through before serving. If the curry starts to look dry when reheating add a little water to prevent it from burning.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 364kcal | Carbohydrates: 32g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 73mg | Sodium: 289mg | Potassium: 1073mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16785IU | Vitamin C: 12.6mg | Calcium: 97mg | Iron: 3.3mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.