Sweet Potato & Chicken Curry
A twist on the classic chicken curry. Sweet potato is healthy and filling and makes a delicious rogan josh curry.
- Serves 4
- Cooking Time 20 mins
- Preparation Time 10 mins
- 500g of Sweet Potato, Peeled and Cut into Bite-Size Pieces
- 1 tbsp of Olive Oil
- 4 Skinless Chicken Thigh Fillets, each Cut into Large Chunks
- 1 Large Red Onion, Cut into Wedges
- 2 tbsp of Rogan Josh Curry Paste
- 2 Large Tomatoes, Roughly Chopped
- 125g of Spinach
Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set them aside for later.
Heat the oil in a large frying pan, and add the chicken chunks and onion wedges. Cook for 5-6 mins until the chicken is browned and cooked through.
Stir in the curry paste, cook for 1 min, add the chopped tomatoes, and cook for a further minute.
Pour in 100ml boiling water and mix together well. Simmer for 5 mins, then add in the spinach and cook for 2 mins until the spinach is wilted. Fold in the potatoes and heat through.
Serve with rice and naan breads.
Make this curry to suit your taste-buds. Spice things up a bit by using a spicier curry paste!
Recipe provided by A member of the Marshalls Seeds Team