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Sweet potato & chicken curry

Sweet potato & chicken curry

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A star rating of 4.7 out of 5.205 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal281
fat8g
saturates2g
carbs32g
sugars12g
fibre5g
protein22g
low insalt0.75g
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Ingredients

  • 500g sweet potato, peeled and cut into bite-size pieces
  • 1 tbsp olive oil
  • 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
  • 125g spinach

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT THAI
Replace the rogan josh curry paste with Thai green curry paste and add ½ a 400ml can coconut milk instead of the water.

Goes well with

Recipe from Good Food magazine, March 2010

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Overall rating

A star rating of 4.7 out of 5.205 ratings
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