Chicken and sweet potato curry

Prep: 10 mins
Cook: 20 mins
Chicken and sweet potato curry
Chicken thighs are great value, tasty and just right for this healthy and flavoursome curry.

500g sweet potato, peeled and chopped into chunks

1 tbsp olive oil

4 skinless chicken thigh fillets, cut into large chunks

1 large red onion, cut into slices

2 tbsp rojan josh curry paste

2 large potatoes, roughly chopped

125g spinach

Add the sweet potatoes to boiling, salted water and cook for 5-7 mins until softened. Drain fully and leave aside.

Meanwhile, add oil to a large frying pan and add the chicken and onion. Cook for 5-6 minutes until the chicken is browned and cooked through.

Mix in the curry paste, cook for 1-2 minutes before adding the tomatoes, and then cook for a further minute.

Pour over 100ml of boiling water and combine well. Simmer for 5 mins before adding the spinach, then cook for 2-3 minutes until softened.

Fold in the sweet potatoes and heat fully. Serve with rice.

Serves
4

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Chicken, Vegetables, Rice

Recipe Type
Dinner, Budget, Easy, Family Dinners, Healthy, Quick Meals, One Pot, Curry

Cuisine
Indian

Special Info
Nut free, Pregnant Mums, Dairy free

Level of Difficulty
Easy

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