Sweet Potato & Chicken Curry
This flavorful curry combines tender chicken with a medley of colorful veggies and aromatic spices. The dish is a delightful balance of heat and heartiness, making it a perfect choice for a cozy night in. Serve this satisfying meal with fluffy rice and warm naan bread for a truly comforting dining experience.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 281 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 0.75 milligram of sodium
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