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Sweet potato & chicken curry

Chicken thighs are good value and tasty, just right for this healthy, versatile curry

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 281
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 12
  • Protein 22
  • Fat 8
  • Fibre 5
  • Salt 0.75

Nutrition per serving

  • Calories 281
  • Carbohydrates 32
  • Saturated Fat 2
  • Sugar 12
  • Protein 22
  • Fat 8
  • Fibre 5
  • Salt 0.75

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 Thai
Replace the rogan josh curry paste with Thai green curry paste and add ½ a 400ml can coconut milk instead of the water.

Method

  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.

  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.

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