Allergy free Indian sweet potato curry recipe

Ingredients

• 500g sweet potato, peeled, cut into bite-size pieces
• 1 tbsp olive oil
• 700g chicken breast or thigh, each cut into large chunks
• 1 red onion, sliced into wedges
• 2 large tomatoes, roughly chopped
• 100ml boiling water
• 125g spinach leaves, chopped if necessary

Rogan Josh paste

• 1 clove garlic, chopped fine
• 1cm fresh ginger, peeled, chopped fine
• 35g roasted capsicum, chopped
• ½ tbsp paprika
• ½ tsp smoked paprika
• 1 tsp garam masala
• ½ tsp turmeric
• ¼ tsp salt
• 1 tbsp olive oil
• 1 tbsp tomato puree
• ½ fresh red chilli, seeded and chopped
• ½ small bunch fresh coriander, leaves and some stem picked
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp black peppercorns

Method

• Prepare all the paste ingredients then puree and/or crush until a paste has formed.
• Cook the sweet potato in boiling, salted water for 5-7 minutes or until just tender.
• Drain well then set aside.
• In a large frying pan or wok, heat the olive oil over a medium to high heat.
• Add the chicken and red onion.
• Cook until the chicken is browned and cooked through.
• Stir in the curry paste and cook for 1 minute until fragrant and evenly combined.
• Stir through the tomatoes and cook for another minute.
• Pour in 100ml boiling water and mix well
• Simmer for 5 minutes.
• Add the spinach leaves and cook for 2 minutes until wilted.
• Fold in the potatoes and heat through.