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Sweet potato & chicken curry

Name: Sweet potato & chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 500g sweet potato 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

Chicken thighs are good value and tasty, just right for this healthy, versatile curry. It's also packed with veggies such as spinach, sweet potato and tomatoes.

30 min total 10 min prep 20 min cook 4 281 cal

Ingredients

4 serv.

500g sweet potato 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

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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.