Chicken Curry

Chicken Curry

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

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.

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