Indian Chicken Curry

Ingredients (serves 6)

• 2 teaspoons olive oil
• 6 x 150g single chicken breast fillets
• 1 brown onion, cut into thin wedges
• 1/4 cup Pataks Balti curry paste
• 1 cup reduced-salt chicken stock
• 400g can diced tomatoes
• 500g kumara (orange sweet potato), peeled, cut into 2cm pieces
• 200g green beans, topped, halved
• 1 1/2 cups basmati rice, cooked, to serve

Method

1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add chicken. Cook for 2 to 3 minutes each side or until browned. Slice.
2. Heat remaining oil in frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes. Add curry paste. Cook, stirring, for 1 minute. Add stock, tomatoes and kumara. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 10 minutes.
3. Add chicken to frying pan. Cover. Cook for 5 minutes. Add beans. Cook, covered, for a further 5 minutes or until chicken is cooked through. Serve with rice.