Chicken & Sweet Potato Curry Recipe

Introduction

This Chicken & Sweet Potato Curry is a comforting and flavorful dish that’s perfect for any night of the week. Tender chicken and sweet potatoes simmer in a fragrant korma sauce, finished with fresh spinach for a nutritious touch. Serve it with fluffy basmati rice for a satisfying meal.

Ingredients

• 1 tbsp sunflower oil
• 1 onion, chopped
• 450g boneless, skinless chicken thighs, cut into bite-sized pieces
• 165g jar Korma paste
• 2 garlic cloves, crushed
• 500g sweet potatoes, cut into small chunks
• 400g can chopped tomatoes
• 100g baby spinach
• Basmati rice, to serve

Instructions

1. Step 1: Heat the sunflower oil in a pan over low heat. Add the chopped onion and cook gently for about 5 minutes until softened.
2. Step 2: Increase the heat slightly, add the chicken pieces and cook until browned on all sides.
3. Step 3: Stir in the korma paste and crushed garlic, cooking for 2 minutes to release the flavors.
4. Step 4: Pour in 100ml of water, then add the sweet potatoes and chopped tomatoes. Bring to a simmer.
5. Step 5: Cook gently for 20-30 minutes, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender. Add a splash more water if the curry looks dry.
6. Step 6: Season to taste, then remove the pan from the heat and stir in the baby spinach until it wilts.
7. Step 7: Serve the curry hot with cooked basmati rice.

Tips & Variations

• For extra creaminess, stir in a few tablespoons of natural yogurt or coconut milk before adding the spinach.
• You can substitute chicken thighs with chicken breasts, but thighs stay juicier during cooking.
• Add a pinch of chili flakes or fresh chili to give the curry a spicy kick.
• If you prefer, swap sweet potatoes for butternut squash or pumpkin for a different flavor profile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. The flavors often deepen after a day, making it great for meal prep. Avoid freezing as sweet potatoes can become mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different curry paste?

Yes, feel free to use any curry paste you prefer, such as tikka masala or madras. Just adjust the quantity to your taste and spice tolerance.

What can I serve instead of basmati rice?

Other great options include jasmine rice, naan bread, couscous, or even cauliflower rice for a low-carb alternative.

Chicken & Sweet Potato Curry Recipe

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4.7 from 110 reviews

A comforting and flavorful chicken and sweet potato curry simmered in rich korma paste and tomatoes, finished with tender spinach and served with fluffy basmati rice. This dish combines tender chicken thighs with the natural sweetness of sweet potatoes for a hearty, satisfying meal.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp sunflower oil
• 1 onion, chopped
• 450g boneless, skinless chicken thighs, cut into bite-sized pieces
• 165g jar Korma paste
• 2 garlic cloves, crushed
• 500g sweet potatoes, cut into small chunks
• 400g can chopped tomatoes
• 100g baby spinach

To Serve

• Basmati rice

Instructions

1. Prepare the ingredients: Chop the onion and crush the garlic cloves. Cut the boneless, skinless chicken thighs into bite-sized pieces and chop the sweet potatoes into small chunks.
2. Cook the onion: Heat 1 tablespoon of sunflower oil in a pan over low heat. Add the chopped onion and cook gently for about 5 minutes until softened, stirring occasionally to prevent burning.
3. Brown the chicken: Increase the heat slightly and add the chicken pieces to the pan. Cook until the chicken is browned on all sides, stirring frequently for even cooking.
4. Add curry paste and garlic: Stir in 165g of korma paste and the crushed garlic cloves. Cook for 2 minutes to release the aromatic flavors.
5. Add liquids and vegetables: Pour in 100ml of water followed by the sweet potato chunks and canned chopped tomatoes. Stir well to combine all ingredients.
6. Simmer the curry: Reduce the heat to medium-low and let the curry simmer gently for 20-30 minutes, or until the chicken is cooked through and the sweet potato is tender. Stir occasionally and add a splash more water if the curry looks too dry.
7. Season and add spinach: Season the curry to taste with salt and pepper. Remove the pan from heat and stir in 100g of baby spinach until wilted.
8. Serve: Serve the chicken and sweet potato curry hot with cooked basmati rice on the side for a complete meal.

Notes

• Use boneless, skinless chicken thighs for tenderness and flavor.
• Adjust the amount of water to get your desired curry consistency.
• If you prefer a spicier curry, add more korma paste or a pinch of chili powder.
• You can substitute baby spinach with kale or other leafy greens if desired.
• Leftovers store well in the refrigerator for up to 3 days.

Keywords: chicken curry, sweet potato curry, korma curry, easy dinner, stovetop curry, healthy chicken recipe, Indian-inspired curry