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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/chicken-and-sweet-potato-curry-recipe/