Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons sunflower oil
- 4 skinless chicken thigh fillets, chopped
- 2 sweet potatoes, peeled and cubed
- 3tablespoons balti curry paste
- 400grams can chopped tomatoes
- 1 1/4 cup chicken stock
- 125grams frozen peas
- 1 small handful fresh coriander leaves, roughly chopped
- 4 naan bread (to serve)
Nutrition per serving
3680kJ / 880Cal
3680 Kilojoules or 880 Calories
42% of daily energy intake*
Protein
13.9grams
Fat
18.7grams
Carbs
68.8grams
Sugars
15.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat the oil in a large frying pan, add the chicken and sweet potatoes and fry, stirring, over a high heat for 5 minutes.
Step 2 of 2
Add the curry paste, tomatoes and stock to the frying pan, bring to the boil, reduce the heat, cover and simmer for 10 minutes. Stir in the peas and cook for a further 5 minutes. Stir in the fresh coriander and serve with warm naan bread.
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