Chicken and Sweet Potato Curry

3 Large Chicken Breasts (Cut in to pieces)

2 Large Sweet Potatoes (Peeled and cut in to pieces)

100g Green Beans (Trimmed and cut in half)

1 tbsp Vegetable Oil

1 Onion (Peeled and cut into half moons)

3cm Piece of Fresh Ginger (Peeled and finely chopped)

3 tbsp Indian Curry Paste

400ml Tin Half Fat Coconut Milk

Juice and Zest of 2 Limes

15g Fresh Coriander (Chopped)

Basmati Rice to serve

 

In a medium pan, heat the oil. Add the onion and ginger and cook for 8 minutes or until soft. Add the curry paste and cook for another 5 minutes, stirring.

 

Add the coconut milk, Lime Juice and zest and half the coriander. Bring to a simmer and add the chicken and sweet potatoes. Cook for 8 minutes and then add the beans.

 

Cook for another 2 minutes or until the chicken is cooked through, and serve with the remaining coriander sprinkled over. Serve with Cooked rice.