Chicken tikka masala with spinach and sweet potato

    35 min

    I don't feel guilty serving this Indian chicken curry as a weeknight dinner since it's packed with fresh spinach leaves and sweet potato!


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 onion, finely chopepd
    • 500g sweet potato, peeled, cubed
    • 500g chicken thighs, cut into 3cm pieces
    • 4 tablespoons tikka masala curry paste
    • 1 (400g) tin chopped tomatoes
    • 175ml double cream
    • 100g baby spinach leaves
    • 2 tablespoons freshly chopped coriander leaves, divided
    • natural yoghurt, to serve

    Method
    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a large saucepan over medium-high heat. Add the onion and sweet potato; cook and stir for 3 to 4 minutes or until onion has softened. Add the chicken and cook for 5 minutes or until lightly browned.
    2. Stir in curry paste and cook for 1 minute or until fragrant. Add the tomatoes; bring to the boil and reduce heat to low. Simmer, covered, for 10 minutes.
    3. Stir in cream and cook over very low heat, uncovered, for 8-10 minutes or until chicken and sweet potato are cooked through. Stir in spinach leaves and half the coriander.
    4. Serve curry with brown rice, topped with yoghurt and remaining coriander.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (0)

    Reviews in English (0)