Sweet Potato And Chicken Curry

1. 1

   Heat the Flora Cuisine in a non-stick frying pan. Add onion and fry, stirring until softened. Add in chicken thighs and fry, stirring, for 5 minutes.

2. 2

   Add the chopped tomatoes and curry paste to the frying chicken and cook for 20 minutes, stirring now and then.

3. 3

   Meanwhile, bring a pan of water to the boil. Add in the sweet potato and boil until tender. Drain.

4. 4

   Add the drained sweet potato to the chicken curry, mix in and heat through. Stir in the natural yogurt. Serve with either rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.