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Sweet Potato and Chicken Curry

Chicken thighs are good value and tasty, just right for this healthy, versatile curry.

Health Scale

1 | 2 | 3 | 4 | 5

Time

Total: 30 min

Active: 10 min

Serves

2 to 4 People

Skill Level

Easy

Sweet potato and chicken curry is one of our favorite post-ride meals. The sweet potatoes take care of your hunger without giving you the feeling of carb overload and the chicken is a great lean meat to keep you going.

What you will need...

Ingredients:

  • 2 1/2 cups 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
  • 3/4 cup spinach

What you will d0...

Step 1

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Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside.


Step 2

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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. 


Step 3

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Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.


Step 4

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Pour in 1/2 cup boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. 


Step 5

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Fold in the potatoes and heat through. Serve with rice and naan breads.

Special thanks to Brianna for sharing this recipe with us. She originally found the recipe on BBC goodfood. You can see the source here.

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