Ingredients
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700 g sweet potatoes, peeled, coarsely chopped (kumara)
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2 teaspoons oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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2 teaspoons grated fresh ginger
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600 g boneless skinless chicken breasts, cut into 2-3cm pieces
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1 1/2 tablespoons korma curry paste
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2 teaspoons all-purpose flour
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400 g diced tomatoes
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1/3 cup water
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1 cup frozen peas, thawed
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2 tablespoons chopped fresh coriander
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2 teaspoons fresh lime juice
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2 teaspoons brown sugar
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salt and pepper
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1 large carrot, peeled, finely chopped
Instructions
- Preheat oven to 180°C Cook sweet potato in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Mash until smooth.
- Heat oil in a frying pan on medium-high heat. Sauté onion, garlic, ginger and carrot, stirring occasionally, for 3-4 minutes or until soft.
- Add chicken and stir for 3-4 minutes or until browned.
- Add curry paste and stir for 1 minute.
- Add flour and stir for 1 minute. Add tomato and water and stir. Bring to boil.
- Cook for 2-3 minutes or until mixture thickens slightly. Remove from heat. Add peas, coriander, lime juice and sugar, season to taste with salt and pepper.
- Divide curry among four 250ml (1-cup) capacity ovenproof dishes. Place on a baking tray. Top with sweet potato. Bake for 15 minutes or until golden. Serve with steamed green vegetables (broccoli or beans would be good).