Ingredients
3 tbsp olive oil
2 chicken breasts cut into chunks
1 onion, peeled & chopped
1 garlic clove, crushed
1 medium sweet potato, peeled & thinly sliced
100g cauliflower, cut into florets
1 tbsp Korma or Tikka Masala curry paste
1/2 tbsp mango chutney
1 tbsp tomato puree
100 g frozen peas
150 ml coconut milk
1 chicken stock cube dissolved in 150 ml boiling water
salt and freshly ground black pepper
Method
Heat 1 tbsp oil in a wok or frying pan and stir-fry the chicken for about 4 minutes.
Remove chicken and set aside.
Heat the remaining oil in the wok and sauté the onion and garlic for 3
minutes.
Next, add the sweet potato and sweetcorn cauliflower and stir-fry for 3
minutes.
Add the korma curry paste, mango chutney, tomato purée, frozen peas,
coconut milk, chicken stock and simmer for 15 to 20 minutes.
Blend to hide vegetables if required before adding chicken.
Season to taste and serve with wholegrain rice.
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