Weekly Food Challenge

The trouble with online grocery shopping is that you never how big your veg is going to be. I ordered two sweet potatoes to be on the safe side and have ended up with two giant sweet potatoes. Here's what I did with one of them. It's simple because it was made after work and I wanted something quick that I didn't have to think about too much.

Serves 2 - 3

Ingredients
Some vegetable or rapeseed oil
1 onion, finely chopped
2 chicken breasts, chopped into chunks
250g chestnut mushrooms, sliced
2 garlic cloves, thinly sliced
1 large sweet potato, peeled and cut into small-ish chunks
1 heaped tbsp medium curry powder
500ml chicken stock
100g spinach


Method
1. Heat a small amount of the oil in a pan. Add the onion and cook over a low heat for about five minutes.
2. Turn the heat up and add the chunks of chicken and cook until brown on the outside.
3. Add the mushrooms and garlic and cook for a few more minutes, until the mushrooms are starting to soften.
4. Add the sweet potato, give it a good stir and cook for another minute or so.
5. Add the curry powder, stir, cook for another minute or two.
6. Add the chicken stock, bring to the boil then turn down to a simmer and cook for 15 - 20 minutes, until the chicken is cooked through and the sweet potato is nice and soft and the liquid has reduced a fair bit.
7. Add the spinach towards the end of cooking and let it wilt for a couple of minutes.

I served mine with rice. Simple but does the job.