Introduction

This Chicken & Sweet Potato Curry is a comforting and flavorful meal that’s perfect for any night of the week. Tender chicken thighs simmered with sweet potatoes and fragrant korma paste create a deliciously rich sauce, balanced with fresh spinach and served over fluffy basmati rice.

A metal pan filled with a stew made of chunks of orange sweet potatoes and pieces of chicken cooked in a rich, dark yellow-brown sauce with herbs. A white wooden spoon with some sauce on it rests inside the pan on the right side. Behind the pan, there are three stacked white bowls, with the top bowl holding a portion of the same stew. To the right of the stacked bowls, a separate white bowl is filled with plain white rice. Four silver forks are placed in front of the stacked bowls on a white marbled surface. The whole scene is bright and clear, on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp sunflower oil
1 onion, chopped

450g boneless, skinless chicken thighs, cut into bite-sized pieces
165g jar Korma paste

2 garlic cloves, crushed
500g sweet potatoes, cut into small chunks

400g can chopped tomatoes
100g baby spinach
Basmati rice, to serve

Instructions

Step 1: Heat the sunflower oil in a pan over low heat. Add the chopped onion and cook gently for about 5 minutes until softened but not browned.
Step 2: Increase the heat slightly, add the chicken pieces to the pan, and cook until they are browned on all sides.
Step 3: Stir in the korma paste and crushed garlic, cooking for 2 minutes to release their flavors.

Step 4: Add 100ml of water, the sweet potato chunks, and the can of chopped tomatoes. Stir well to combine.
Step 5: Bring to a simmer, cover partially, and cook for 20-30 minutes until the chicken is cooked through and the sweet potatoes are tender. Add a splash more water if the curry seems too dry while cooking.
Step 6: Season the curry to taste with salt and pepper. Remove from heat, then stir through the baby spinach until it wilts.

Step 7: Serve the curry hot with cooked basmati rice for a satisfying meal.

Tips & Variations

For extra creaminess, stir in a few tablespoons of coconut milk towards the end of cooking.
Swap chicken thighs for chicken breast if you prefer leaner meat, but be careful not to overcook it.

Add chopped fresh coriander on top for a burst of freshness.
Use frozen spinach if fresh isn’t available; just rinse and drain well before adding.
Serve with naan bread instead of rice for a delicious variation.

Storage

Store any leftover curry in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if it has thickened too much. This curry also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A round metal pan filled with a thick, chunky curry featuring yellow and orange cubes, green leaves, and pieces of meat all mixed in a rich sauce, a white spoon resting inside the pan coated with the curry; behind the pan, there are white bowls stacked with white rice and some curry on top, placed on a smooth white marbled surface with three forks lying next to the bowls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes instead of sweet potatoes?

Yes, you can substitute with regular potatoes or even butternut squash, but cooking times may vary slightly depending on the firmness.

Is korma paste very spicy?

Korma paste typically has a mild, creamy flavor with gentle spices, but heat levels can vary by brand. Adjust the amount used according to your taste preference.