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Nutrition: per serving

  • kcal281
  • fat8g
  • saturates2g
  • carbs32g
  • sugars12g
  • fibre5g
  • protein22g
  • salt0.75g
    low

Method

  • step 1

    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.

  • step 2

    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 with rice and naan breads.

RECIPE TIPS
MAKE IT THAI

Replace the rogan josh curry paste with Thai green curry paste and add ½ a 400ml can coconut milk instead of the water.

Recipe from Good Food magazine, March 2010

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Comments, questions and tips (126)

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Overall rating

A star rating of 4.7 out of 5.212 ratings

AnushkaC

Underwhelming. Wondering if I did something wrong. Definitely a complete healthy meal but no showstopper. Sauce was thin for my liking and the chicken thighs were not a nice texture like they would be in slower cooked recipes. May well be a personal preference thing!

Anneie

Hi could you give me a vegetarian alternative please?.

louisaaird

Take out the chicken?

Nfma

This was such a hit ay home.I was worried that the children would mind the sweetness of the sweet potatoes but I worried in vain... The dish was finished Inna second and my eldest even had a refill!!! Definitely a keeper

Somethinoutanothin1

question

Could this be made in a slow cooker, and if so what alterations would be made?

SMP

I’ve only ever made this in the slow cooker and it’s fabulous, meat is tender and it’s full of flavour, just as the instructions below say.

wenderellaster5WBeGIQZ

Absolutely LOVE this curry. We switched to Thai green and coconut milk and add mushrooms. It's banging.

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