Sweet Potato and Chicken Curry

Ultimate comfort food- warming sweet potato with a spicy kick, this dish can be served on its own or with rice for a healthy curry that won’t leave you feeling unsatisfied!

Sweet Potato and Chicken Curry


- 500g sweet potato peeled and cut into bite-size pieces.
- 1 tbsp olive oil
- 4 skinless chicken thigh fillets (each cut into large chunks). Chicken breast can be used but thighs are cheaper and give more flavour to the dish!
- 1 large red onion (cut into wedges)
- 2 tbsp Rogan Josh curry paste
- 2 large tomatoes (roughly chopped)
- 125g spinach


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.

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 on its own or with rice.                  



Prep Time

10 minutes



Cook Time

20 minutes


256 Kcal Per Serving