Chicken & sweet potato curry

Chicken & sweet potato curry

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
373
protein
26g
carbs
35g
fat
13g
saturates
4g
fibre
7g
sugar
15g
salt
1.9g

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 450g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 165g jar Korma paste
  • 2 garlic cloves, crushed
  • 500g sweet potatoes, cut into small chunks
  • 400g can chopped tomatoes
  • 100g baby spinach
  • basmati rice, to serve

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Method

  1. Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  2. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Recipe from Good Food magazine, September 2013

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Comments

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Super_Acronym's picture
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Don't be put off by the negative comments, this dish is seriously tasty and goes down a storm with my housemates! It's dead simple and requires barely any prep, plus the portions are generous!

Time saving tip: buy pre-chopped bags of butternut squash and sweet potato and ROAST these for 20 mins prior to adding to the curry! It softens and browns them beautifully.

owenbartley1's picture
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A bit dull

ginnymalan's picture

Delicious! I did have to cook it for an hour because of the sweet potato, but all worth it, and superb with coconut rice!

sllyst's picture

I had problems with the sweet potatoes cooking too, despite reading the comments first and chopping them small. Taste was good though and mild enough for the kids.

t3clark's picture

**** I rated 3 star ***** mainly as my husband liked this recipe, but wasn't to my liking. I felt the korma paste made the meal very tangy. Also agree with other comments, part cook your sweet potato's before cooking, found after 30 minutes potatoes still quite hard. Really loved the spinach in the dish so highly recommend to add this. It was easy recipe, but not to my personal preference. This meal is mild (not spicy) for anyone who cant stand the heat lol

masterg's picture

made this tonight with chicken breasts and frozen spinach. Lovely curry. we all loved it

heybear's picture

Delicious. I froze some leftovers, and it tasted even better!

shannon75's picture
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Very simple, easy and delicious. Like previous reviewers suggested, I pre-cooked the sweet potato, boiling it about 5 minutes.

I served it with basmati rice, natural yogurt and pappadams. Yum!

Toni-Marie19's picture

Really easy to make! Only problem I had was softening the sweet potatoes, so would recommend part boiling them before to ensure they are soft at the end of the cooking time.

tracyapdafydd's picture

very nice and delicious. i felt the sweet potatoes needed a bit longer - though maybe i cut them up too big! also, i forgot to add the spinach, but was still good. my 6, 3 and 1 year olds also enjoyed this

IriskMike's picture

Delicious recipe! I couldn't find baby spinach in Albert Heijn (here in Holland), so used regular spinach. Also used chicken breast instead of thigh. Very easy to make and quite low calorie, plus probably low GI (slow release of energy) due to the sweet potato. Doesn't need rice, unless you're trying to make it go further!

skaurd's picture

Really enjoyed this recipe. Simple and tasty.

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