Name: Sweet potato & chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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Sweet potato & chicken curry

Sweet potato & chicken curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.218 ratingsRate

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Chicken thighs are good value and tasty, just right for this healthy, versatile curry. It's also packed with veggies such as spinach, sweet potato and tomatoes.

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Flatbread

A star rating of 4.7 out of 5.86 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal281
fat8g
saturates2g
carbs32g
sugars12g
fibre5g
protein22g
salt0.75g

low

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.

Recipe from Good Food magazine, March 2010

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A star rating of 4.7 out of 5.218 ratings

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