chicken tikka curry
Per serving : 613kCal / Carbs 79g / Protein 36g / Fat 17g
Ingredients
2 tsp olive oil
1 brown onion, chopped
200g sweet potato, peeled and cut into cubes
500g chicken mince
70g tikka curry paste
1 (400g) Tin Tomatoes, chopped
125ml chicken stock
80g tuscan kale
2 tbsp double cream
400g basmati rice, cooked
coriander leaves, chopped
How to make it
- Bring a large non-stick skillet to medium-high heat. Add olive oil, onion and sweet potato. Cook for 6 minutes.
- Add the chicken mince and cook for an additional 5 minutes, or until chicken is cooked.
- Mix curry paste through thoroughly. Add tomatoes and stock and bring to a boil. Once boiling reduce the heat to medium and partially cover.
- Allow the curry to simmer for 15 minutes. With 5 minutes remaining, stir through the kale. With 1 minute remaining, stir through the cream, and then remove from heat.
- Divide rice into 4 bowls, top with curry and sprinkle with coriander.