- 2 tbs vegetable oil
- 500g chicken thigh fillets, trimmed, roughly chopped
- 1 brown onion, cut into thin wedges
- 400ml can coconut milk or cream
- 1/3 cup Rogan Josh paste
- 350g orange sweet potato, peeled, roughly chopped
- 1 cinnamon stick
- 800g can diced tomatoes
- 200g small button mushrooms, trimmed
- 200g Swiss brown button mushrooms, halved
- 75g baby spinach leaves
- Steamed basmati rice, mango chutney and Pappadums, to serve
| - Heat 1 tbs oil in a large saucepan or wok over medium-high heat. Add chicken and cook, turning occasionally, for 4-5 minutes until light golden and sealed. Transfer to a plate
- Add remaining oil and onion to pan. Cook, stirring often, for 3 minutes or until onion is soft. Spoon thick top layer from the coconut milk or cream into the pan. Stir in Rogan Josh paste and cook, stirring for 2-3 minutes until oil separates
- Add chicken, sweet potato, cinnamon stick, tomatoes and remaining coconut milk or cream to pan. Stir to combine
- Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 minutes
- Stir in mushrooms and simmer, stirring occasionally, for a further 15 minutes until sweet potato is tender
- Stir in spinach and cook for 1 minute or until leaves just wilt
- Serve with steamed basmati rice, mango chutney and Pappadums
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