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

    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

    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.

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