Healthy chicken and sweet potato curry
Succulent chicken thighs and tender sweet potatoes are gently simmered in a spiced tomato sauce with ginger, cinnamon, and curry leaves. The natural sweetness of the potatoes pairs wonderfully with the warming, aromatic spices. Serve hot for a hearty, wholesome one-pot meal.
Ingredients
- Vegetable oil15 ml
- Chicken stock300 ml
Instructions
5 steps- 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.
- 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.
- 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.
- 4
Stir in the spinach and cook for 3-4 minutes, until wilted and mixed into the curry.
- 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.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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