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Chicken & sweet potato curry

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

  • Prep: 10 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 373
  • Carbohydrates 35
  • Saturated Fat 4
  • Sugar 15
  • Protein 26
  • Fat 13
  • Fibre 7
  • Salt 1.9

Nutrition per serving

  • Calories 373
  • Carbohydrates 35
  • Saturated Fat 4
  • Sugar 15
  • Protein 26
  • Fat 13
  • Fibre 7
  • Salt 1.9

Ingredients

  • 1 tbsp sunflower oil
  • 1 onion, chopped
  • 450g boneless, skinless chicken thighs, cut into bite-sized pieces
  • 165g jar Korma paste
  • 2 garlic cloves, crushed
  • 500g sweet potatoes, cut into small chunks
  • 400g can chopped tomatoes
  • 100g baby spinach
  • basmati rice, to serve

Method

  1. Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.

  2. Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender – add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

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