Chicken & sweet potato curry

Chicken & sweet potato curry

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(108 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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 cloves, 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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Kirsty Jones's picture
Kirsty Jones
28th Jul, 2020
Absolutely lovely and tasty recipe as previous people said it needed longer than 30 mins to soften the sweet potato so next time I’ll boil them a bit first.
Damian Evans's picture
Damian Evans
9th Jan, 2020
So tasty and easy to make.
12th Nov, 2018
Great recipe. I boil the sweet potatoes slightly first to speed up the cooking time. Really tasty with the sweet potatoes.
21st Aug, 2017
This is still a favourite in our house. I just spotted my comment from 2014! Now 3 years later our almost 3 year old son enjoys it with us too. Cooking it tonight! We usually par boil the potatoes first and leave out the spinach these days
20th Jun, 2017
Quick, easy and tasty. A good midweek curry.
14th Mar, 2017
My usual quick curry is a jar of curry sauce in a pan, add some chicken and whatever veg is handy. This recipe tastes no different but takes twice as long. Very disappointing. Easily the most overrated recipe I've ever come across.
8th Mar, 2017
This is a great recipe, we added a small tin of coconut milk at the end, just a tip because it just made it all that more special and friendly for the family :)
16th Feb, 2017
I loved this recipe, i find doing it the day before makes it taste better, i added mushrooms and carrots too.
alicia23p's picture
22nd Oct, 2016
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
5th Jun, 2016
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


december 17th
9th Nov, 2015
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
8th Oct, 2018
Good recipe, very tasty curry. I concur with others on par-boiling the sweet potato - only four or five minutes. Also, fry the onions for 10 minutes or so (recipe says 5), until they're browning. It cooks the water out of them, meaning you'll get a thicker, richer sauce at the end.
28th May, 2016
Definitely a good idea to part boil the sweet potato beforehand! Really tasty meal.
6th Oct, 2013
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.
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