Sweet Potato and Chicken Curry

Monday 24 August 2015 by

I’m ducking out of the Great Bloggers Bake Off this week, purely because time (and exhaustion) got in the way. But that doesn’t mean I’m not cooking! I discovered this recipe when I was trying to boost my nutrition (I was suffering from magnesium and iron deficiencies amongst many things). So this quick and easy recipe ticked all the boxes…

Sweet potato and chicken curry, Spinach, Tomato, Curry, Brown rice, Healthy eating, Cooking, Food

Sweet potato and chicken curry – serves four

You will need:

  • Pan
  • Large frying pan
  • Chopping board and knife
  • Spoon

Ingredients:

  • 500g sweet potatoes, peeled chopped into cubes
  • 1 tbsp olive oil
  • 4 skinless chicken thigh fillets, cut into chunks
  • 1 large red onion
  • 2 tbsp rogan josh curry paste (I use just plain mild curry paste)
  • 2 large tomatoes
  • 125g spinach

Sweet potato and chicken curry, Spinach, Tomato, Curry, Brown rice, Healthy eating, Cooking, Food

How to make it:

Cook the sweet potatoes in boiling, salted water until just tender. Drain and set aside.

In the frying pan, heat the oil, and then fry the chicken and onion until the chicken is cooked through. Stir in the curry paste, cook for a minute, add the tomatoes, and then cook for another minute.

Pour in 100ml of boiling water and mix well.

Simmer until heated right through, add the spinach, and stir in until wilted. Fold in the potatoes and heat through. Serve with rice.

Sweet potato and chicken curry, Spinach, Tomato, Curry, Brown rice, Healthy eating, Cooking, Food

I serve it with brown rice because – aside from the fact I prefer the taste – it’s packed full of nutrients. This colourful curry is fast to make, tastes delicious and is full of good stuff. My ideal post-workout dinner.

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