Healthy chicken and sweet potato curry

Summary Not available

  • 1 tsp vegetable oil
  • 1 large onion (diced)
  • 2 tsp grated garlic
  • 1 tsp grated ginger
  • 1 green chilli (finely chopped)
  • 2 tsp cumin seeds
  • 1 cinnamon stick
  • 8 curry leaves
  • 1.5 tbsp curry powder
  • 5oz boneless (cut into large bite-size pieces)
  • 2 sweet potatoes (peeled and cut into 1.5cm/5/8in cubes)
  • 400 g chopped tomatoes
  • chicken stock
  • spinach leaves (roughly chopped)
  • black pepper
  • coriander (finely chopped)
  • natural yoghurt (whisked (optional))
  1. Heat the oil in a wide saucepan over a medium heat

  2. Add the onion, garlic, ginger, chilli, cumin, cinnamon stick and curry leaves and stir-fry for 5 minutes, until aromatic

  3. Add the curry powder, stir and cook for 1 minute, then add the chicken and sweet potatoes and stir-fry for 3–4 minutes

  4. Stir in the tomatoes and stock and bring to the boil

  5. Turn the heat down and simmer for 15–20 minutes, until the chicken is cooked and the sweet potatoes are tender

  6. Stir in the spinach and cook for 3–4 minutes, until wilted and mixed into the curry

  7. Remove from the heat, season well with salt and pepper and scatter in the chopped coriander

  8. Drizzle over the yoghurt, if using, and serve immediately, in warmed bowls

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