Chicken & sweet potato curry

Chicken & sweet potato curry

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(31 ratings)

Prep: 10 mins Cook: 45 mins


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

  • Freezable

Nutrition: per serving

  • kcal373
  • fat13g
  • saturates4g
  • carbs35g
  • sugars15g
  • fibre7g
  • protein26g
  • salt1.9g
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  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g boneless, skinless chicken thigh, cut into bite-sized pieces
  • 165g jar Korma paste
  • 2 garlic clove, crushed
  • 500g sweet potato, cut into small chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 400g can chopped tomato
  • 100g baby spinach
  • basmati rice, to serve


  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.

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Comments, questions and tips

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Comments (27)

aliciapearce23's picture

One of my favourite dishes to make and eat. The sweet potato really does make this. I use Patak's korma paste. Great to freeze

Charlottea88's picture

Made this today. Newbie cook so nice easy one as I'm learning. Lots of flavour. I cut the sweet potato chunks bite size and had no problem with them cooking in the time stated. My 4 yr old loved it. Can someone tell me can I freeze it? And could I prepare it all or part of it earlier in the day? Thanks

chefsmith3's picture

Fantastic curry. Simple to make yet full of flavour. Very mild : suitable for everyone. As others have suggested, I recommend parboiling the sweet potatoes for 10 minutes. Give it a go if you can. Delicious.

paulandamie's picture

Easy to make and lovely! We cut the sweet potato into half the size of a dice and they were cooked fine in just over 20mins.

izmills's picture

Lovely recipe. I found the sweet potato was fine in the time given so no need to parboil in my opinion. Really tasty.

Sarajf87's picture

Made this evening - a very quick and easy midweek meal. I used a tad more paste than stated and although not a hot curry at all, the spicing is lovely.

I parboiled the potatoes for 5-7 minutes and simmered the curry for 30 minutes in total. I even had enough left for a portion to pop in the freezer. Will definitely make again, might try adding mushrooms next time.

Irish Zan's picture

Very easy to make and very tasty. Par boiled the sweet potatoes as advised and it was cooked in no time, had it with brown basmati rice and was great. Would recommend for anyone to try

bethrosedixon's picture

Making this now and it is simmering but only just seen the sweet potato advice... :( guess im gonna have to wait longer but it smells lovely :)

Tomolw's picture

Some very fussy eaters, all with varying tastes in my house but this went down a treat. The kids even wanted seconds!
As previously recommended, par boil the sweet potato before adding into the curry.

charliedyer's picture

This really is a fabulous dish. Very tasty, healthy and easy to make. I just increased the cooking time to a total of 1 hour to soften the potatoes properly and ensured that the pan was covered for half the time.

samisweetheart12's picture

What a lovely curry! I agree that the sweet potato took slightly longer to cook than stated but it was still an easy meal to make as you basically prep and throw it all in! I think next time I'll add a little bit more spinach and maybe some more tomatoes, but that's a personal preference, it's spot on as it is!

nikkinoodle40's picture

Flavoursome recipe, dropped a star because the sweet potato could've done with longer. Will make again as a low cal curry. Made it vegetarian with quorn pieces

wdanielle's picture

Easy to make, can even add more ingredients to your preferred taste if needed. My son loves it !!

chelle004's picture

Just made this and really enjoyed it. Not spicy at all which I liked, I guess you could easily spice it up by adding chillies. I part cooked my sweet potatoes first as suggested by others. Perfect sprinkled with a bit of fresh coriander to serve

Super_Acronym's picture

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

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


Questions (1)

december 17th's picture

average curry I would say but fine for a mid week quick meal - made 3 portions with rice and I blitzed the leftovers into 2 large portions of soup for work

Tips (2)

Emsy86's picture

Definitely a good idea to part boil the sweet potato beforehand! Really tasty meal.

Janpan51's picture

This is a very easy tasty curry. Even after a longer cook (the chicken thighs are so much more tender than breast usually is), there is ample liquid so don't add more. Scrummy.