Chicken and sweet potato curry

Name: Chicken and sweet potato curry
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 1 tsp vegetable oil; 1 large onion, diced; 2 tsp finely grated garlic; 1 tsp finely grated ginger; 1 green chilli, finely chopped; 2 tsp cumin seeds; 1 cinnamon stick; 8–10 curry leaves; 1½ tbsp medium curry powder; 600g/1lb 5oz boneless, skinless chicken thigh fillets, cut into large bite-size pieces; 2 large sweet potatoes, peeled and cut into 1.5cm/5/8in cubes; 400g tin chopped tomatoes; 400ml/14fl oz chicken stock; 100g/3½oz baby spinach leaves, roughly chopped; salt and freshly ground black pepper; large handful fresh coriander (leaves and stalks), finely chopped; 100g/3½oz fat-free natural yoghurt, whisked (optional)

5 steps

Prep:30minCook:1h

For a warming one-pot meal you can’t do better than this chicken and sweet potato curry!

Updated at: Tue, 28 Nov 2023 03:52:06 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories260.7 kcal (13%)

Total Fat6.5 g (9%)

Carbs25.9 g (10%)

Sugars7.8 g (9%)

Protein24.4 g (49%)

Sodium464 mg (23%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tspvegetable oil

2 tspgarlic

1 tspginger

1 ½ Tbspmedium curry powder

600gboneless skinless chicken thigh fillets

cut into large bite-size pieces

2sweet potatoes

large, peeled and cut into 1.5cm/5/8in cubes

400gtin chopped tomatoes

400mlchicken stock

100gbaby spinach leaves

roughly chopped

salt

freshly ground black pepper

fresh coriander

large, leaves and stalks, finely chopped

100gfat-free natural yoghurt

whisked, optional

Instructions

Step 1

Heat the oil in a wide saucepan over a medium heat. Add the onion, garlic, ginger, chilli, cumin, cinnamon stick and curry leaves and stir-fry for 5 minutes, until aromatic.

Step 2

Add the curry powder, stir and cook for 1 minute, then add the chicken and sweet potatoes and stir-fry for 3–4 minutes.

Step 3

Stir in the tomatoes and stock and bring to the boil. Turn the heat down and simmer for 15–20 minutes, until the chicken is cooked and the sweet potatoes are tender.

Step 4

Stir in the spinach and cook for 3–4 minutes, until wilted and mixed into the curry.

Step 5

Remove from the heat, season well with salt and pepper and scatter in the chopped coriander. Drizzle over the yoghurt, if using, and serve immediately, in warmed bowls.