Creamy chicken and vegetable korma

1 Spray a large saucepan with oil and place over a medium-high heat. Add onion and capsicum. Cook for 5 minutes or until soft.

2 Place a large frying pan over a medium-high heat. Spray chicken with oil and brown in batches. Transfer to saucepan with onion as each batch is browned.

3 Add curry paste to frying pan and cook for 1 minute. Add tomatoes and stir until boiling. Transfer to saucepan. Add kumara to saucepan.

4 Bring mixture to the boil then reduce heat to low. Simmer, covered, for 30 minutes, until chicken is cooked and kumara is tender. Add beans and corn. Simmer for another 5 minutes until beans are just tender. Add evaporated soy milk and coconut essence and stir until warmed through. Serve with jasmine rice.