Sweet potato & chicken curry

Sweet potato & chicken curry

  • 1
  • 2
  • 3
  • 4
  • 5
(120 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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
    Tomato

    Tomato

    toe-mart-oh

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

  • 125g spinach
    Spinach

    Spinach

    spin-atch

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

Method

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
polc123
21st Mar, 2013
2.05
Ignore that review - it was for the wrong dish!
polc123
21st Mar, 2013
2.05
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.
ashlie
19th Mar, 2013
5.05
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!!
katierkingston
16th Mar, 2013
5.05
Delicious!!! Is this freezable?
west1871
10th Mar, 2013
4.05
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
dragonsoup
9th Feb, 2013
5.05
So easy - this has become one of our weekly favourites. Easy for a small gathering too.:-)
livvips
31st Jan, 2013
5.05
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!
amyheath88
17th Jan, 2013
Can this recipe be frozen?
aisie82
8th Jan, 2013
4.05
Absolutely delicious!
safronthomas's picture
safronthomas
13th Nov, 2012
5.05
Made the Thai version of this and added some green peppers in with the onions and some coriander at the end. Delicious!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.