Chicken thighs are good value and tasty, just right for this healthy, versatile curry
Prep:10 mins Cook:20 mins
Nutrition per serving
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500g sweet potatoes, 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
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.
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
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.