Sweet potato & chicken curry
By Good Food
Chicken thighs are good value and tasty, just right for this healthy, versatile curry
- Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 281
- fat 8g
- saturates 2g
- carbs 32g
- sugars 12g
- fibre 5g
- protein 22g
- salt 0.75g
Ingredients
- 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
- 125g spinach
Tip
Make it ThaiReplace the rogan josh curry paste with Thai green curry paste and add ½ a 400ml can coconut milk instead of the water.
Method
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.
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.