Sweet potato & chicken curry

500g of Sweet Potato, Peeled and Cut into Bite-Size Pieces

1 tbsp of Olive Oil

4 Skinless Chicken Thigh Fillets, each Cut into Large Chunks

1 Large Red Onion, Cut into Wedges

2 tbsp of Rogan Josh Curry Paste

2 Large Tomatoes, Roughly Chopped

125g of Spinach

1. Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set them aside for later.

2.Heat the oil in a large frying pan, and add the chicken chunks and onion wedges. Cook for 5-6 mins until the chicken is browned and cooked through.

3.Stir in the curry paste, cook for 1 min, add the chopped tomatoes, and cook for a further minute.

4.Pour in 100ml boiling water and mix together well. Simmer for 5 mins, then add in the spinach and cook for 2 mins until the spinach is wilted. Fold in the potatoes and heat through.

5.Serve with rice and naan breads.

Make this curry to suit your taste-buds. Spice things up a bit by using a spicier curry paste