Sweet potato & chicken curry

Sweet potato & chicken curry

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(124 ratings)

Prep: 10 mins Cook: 20 mins


Serves 4
Chicken thighs are good value and tasty, just right for this healthy, versatile curry

Nutrition and extra info

Nutrition: per serving

  • kcal281
  • fat8g
  • saturates2g
  • carbs32g
  • sugars12g
  • fibre5g
  • protein22g
  • salt0.75g
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  • 500g sweet potato, peeled and cut into bite-size pieces
    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…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless chicken thigh fillets, each cut into large chunks
  • 1 large red onion, cut into wedges
  • 2 tbsp rogan josh curry paste
  • 2 large tomatoes, roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 125g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.

  2. Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

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Comments, questions and tips

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25th Mar, 2013
Easy, Delicious AND healthy!!! This dish is plenty for four. I have cooked it twice for guests (so four of us in total) and have served with rice, Naan bread, Poppadoms AND mango Chutney. Both guests have said they are going to give this recipe a go :) Only change I made was to use three heaped tbsp of paste as the first time I made with the suggested two and was far too mild!
21st Mar, 2013
Ignore that review - it was for the wrong dish!
21st Mar, 2013
Tasted great once made however the potatoes took 45 minutes to cook in the curry before they were soft enough to eat! I had to remove the chicken part way through to avoid it becoming overdone.
19th Mar, 2013
used Korma paste and it was delicious. Think it would be even nicer with the paste suggested though :). Also used half butternut squash and half sweet potato to use up what I had in the fridge! A hit with the family, will definitely make again soon!!
16th Mar, 2013
Delicious!!! Is this freezable?
10th Mar, 2013
Lovely flavours but depends on the paste used, we could have used more paste than 2tbsp as was a bit watery but the flavours were spot on. Would try again with more paste and chopped tomatoes
9th Feb, 2013
So easy - this has become one of our weekly favourites. Easy for a small gathering too.:-)
31st Jan, 2013
Really easy and delicious recipe. I replaced the chicken with quorn to make it vegetarian but I think it would also be just as tasty and filling without any meat or meat substitute!
17th Jan, 2013
Can this recipe be frozen?
8th Jan, 2013
Absolutely delicious!


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