Chicken and Sweet Potato Curry

Preparation: 10 minutes

Cooking: 30 minutes

Serves 4

1 tblspn oil

4 chicken breasts, diced

1 onion, chopped

1 tblspn green curry paste

400 ml can coconut milk

1 sweet potato, or pumpkin or potato peeled and cubed

2 cups sliced mushrooms

2 tblspn chopped coriander

Heat oil in a saucepan.  Add chicken breasts.  Cook for about 2 minutes, stirring

frequently.  Remove from pan and set aside. Add onion to saucepan.  Cook for

about 2 minutes.  Add curry paste.  Cook a further 30 seconds.  Add coconut

milk.  Bring mixture to boil. Add sweet potato, mushrooms and chicken.  Reduce

heat.  Simmer, uncovered, for about 20 minutes or until sweet potato is tender.

Stir through fresh coriander.  Serve immediately with rice.