Chicken and Kumara Curry

Chicken and Kumara Curry

Serves 4

Fast, fabulous and hot to trot! I love this midweek supper.


1/3 cup (100g) Rogan Josh  curry paste

1 brown onion, halved, thinly sliced

300g kumara, peeled and diced, into 1 cm cubes

500g chopped trimmed chicken breast fillet

2 x 400g cans chopped tomatoes

1/3 cup coriander, plus extra sprigs to serve

Steamed basmati rice, to serve

How to

  1. Place curry in a large heavy-based frying pan on medium-low heat.  Cook, stirring occasionally, for 2-3 minutes, until fragrant. Increase heat to high. Add onion and kumara and cook, stirring, for 5 minutes  or until kumara is tender.
  2. Add the chicken and tomato and bring to the boil. Reduce heat to low and simmer, covered, for about 10 minutes until the chicken is cooked through and the kumara is tender.
  3. Stir through the chopped coriander. Sprinkle with some extra coriander and serve with rice or rotis.

Other info

Preparation time: 5 minutes Cooking time: 20 minutes