This tasty curry is super affordable and uses just a few store-cupboard staples with some fresh ingredients.
2 tsp olive oil
1 brown onion, chopped
200g sweet potato, peeled and cut into cubes
500g chicken mince
70g tikka curry paste
1 x (400g) tin tomatoes, chopped
125ml chicken stock
80g Tuscan kale
400g basmati rice, cooked
2 tbsp double cream
Coriander leaves, chopped, to serve
Bring a large non-stick skillet to medium-high heat.
Add olive oil, onion and sweet potato. Cook for 6 minutes.
Add the chicken mince and cook for an additional 5 minutes, or until the chicken is cooked.
Mix curry paste thoroughly. Add tomatoes and stock and bring to a boil. Once boiling reduce the heat to medium and partially cover.
Allow the curry to simmer for 15 minutes. With 5 minutes remaining, stir through the kale. With 1 minute remaining, stir through the cream, and then remove from heat.
Divide rice into 4 bowls, top with curry and sprinkle with coriander.
Calories 613 k/cal