Guys I love this Chicken, Sweet Potato and Spinach Curry so much – I am salivating just writing up the recipe! A rich creamy, tikka-masala-like sauce with chicken and some soft, sweet, melt-in-the-mouth pieces of sweet potato! YES, YES, YES!!! And that served on a bed of perfectly fluffy basmati rice and a naan bread? I think I might have died and gone to heaven!
Haha, all jokes aside though guys – I really LOVE a curry and this recipe is FANTASTIC! It has been tried, tested and amended a few times over the last two years and I think I finally have it down to a T! It´s finally ready to go out into the world, and be discovered, cooked, and loved by millions (haha, I wish…). So here you have it guys: My Chicken, Sweet Potato and Spinach curry.
What goes into this Chicken, Sweet Potato and Spinach Curry?
Well – surprise, surprise – the main constituents in this curry are of course chicken, sweet potato and spinach. I love chicken in a curry, and sweet potato is another great addition I find! Cut the sweet potato into roughly 1.5cm cubes, to make sure they cook properly and are lovely and soft to bite in to! The spinach is added at the end, not necessarily because it adds a whole lot of flavour, its more for the colour and additional nutritional boost!
Apart from that, you will find the usual curry-culprits in this recipe: a little onion, garlic, ginger and chilli to jazz up the curry paste, as well as some chopped tomatoes and coconut milk.
How To Thicken The Curry
Now, the curry is left to cook for about 25-30 minutes until the chicken and sweet potato have cooked. During this time, the curry will reduce (i.e. some of the liquid will evaporate) and start to thicken. If, however, the curry isn´t thickening as much as you had hoped, there is a way to “save” it!
You can thicken a curry (or any sauce for that matter) by adding a little cornstarch (dissolved in some water) to the sauce. This will bind some of the extra liquid and thicken up the sauce. Just give it a try! Add about 1 tbsp of cornstarch dissolved in 2 tbsp of water to start with and cook for a few minutes. You should start to see your curry sauce thicken, but if not you could always add a little more of the cornstarch mix.
What Should I Serve Alongside This Chicken, Sweet Potato and Spinach Curry?
No curry is complete without rice! Obviously, the least-healthy version, namely some white basmati rice, is the yummiest of all! Check out my cooking basics post on how to cook basmati rice perfectly!
I do, however, serve this curry with some brown basmati rice to introduce more slow-release carbs to this meal. Or, if I am feeling really healthy, some cauliflower rice actually also works really well alongside this curry. I have trouble making grating cauliflower and making my own cauliflower rice, so I actually buy frozen cauliflower rice. I get mine from Morrisons, which can be cooked from frozen and in the microwave in only 5 minutes!
I know it´s not everyone´s cup of tea, but for those of you who like it, a little chopped coriander scattered on top of this curry never goes wrong either!
Finally, what better way of serving a homemade curry than with some homemade naan bread? If you think they are hard to make – think again! My super easy 2-Ingredient Naan Breads only require some self-raising flour and Greek yoghurt! Combine to make a dough, shape and roll out your naan breads and cook in a hot frying pan for a few minutes. Easy, peasy, lemon squeezy! Check out the recipe here.
A Freezer-Friendly Curry Recipe
This Chicken, Sweet Potato and Spinach Curry serves about four people. Perfect for a family or when you have guests, but when you are on your own, you might not want to have curry for four nights in a row (although I can imagine worse things, haha…). This recipe is perfect though, because you can freeze any leftovers you may have – including the rice!
Here is what I do: I make the curry and enough rice for four servings (roughly 200g basmati rice). I have the curry on the night that I make it, and then put one portion of rice and curry into a bowl and into the fridge. That´ll be my lunch or dinner the next day (also great for taking to uni and reheating there for lunch).
And then I freeze the remaining two portions in two Tupperware! Next time I don´t feel like cooking in the evening, I can simply defrost, microwave for a few minutes and then enjoy this lovely chicken, sweet potato and spinach curry for dinner!
More Curry Recipes
If you also LOVE a good curry, why not try some of my other curry recipes, or at least something similar to curry like pilaf of dhal! I´d really recommend testing out some of the recipes below:
- Creamy Chicken and Coconut Curry
- Curried Cauliflower and Chickpea Pilaf
- Red Lentil Dhal with Crispy Aubergine
- Vegan Mixed Bean Chilli
- Thai Green Curry
Chicken, Sweet Potato and Spinach Curry
Recipe
Ingredients (serves 4):
- 1 tbsp olive oil
- 2 medium onions, finely chopped
- 3 cloves garlic, grated
- 2.5cm piece of ginger, grated
- 1 red chilli
- 2 tbsp tikka masala curry paste
- 50ml boiling water
- 250g chicken breast, diced
- 400g sweet potato, peeled and cut into cubes
- 400g tin chopped tomatoes
- 400ml tin (light) coconut milk
- 1 tbsp cornstarch dissolved in 2 tbsp water (optional, see above)
- 200g fresh baby leaf spinach (you can also use frozen)
TO SERVE:
- Fresh coriander, chopped
- Basmati rice
- Homemade 2-Ingredient Naan Breads (or shop-bought)
Method:
- Heat the olive oil in a large, non-stick frying pan (that has a lid). Cook the onions over a low heat until they start to soften, then add in the grated garlic, ginger and chilli.
- Next, add in the curry paste and stir until the onions etc. are fully coated in the paste. Cook for a few minutes until really fragrant, then add in 50 ml of boiling water.
- Turn up the heat and add in the diced chicken breast fillet. Cook, moving the chicken around constantly until sealed (i.e. the outside parts of the chicken are white, and you can no longer see any pink bits).
- Stir in the sweet potato cubes, followed by the chopped tomatoes and coconut milk. Mix until well combined, then bring to a simmer. Cover with a lid and leave the curry to simmer for about 25-30 minutes until the chicken is fully cooked and the sweet potato is tender.
If the curry isn´t thick enough, dissolve a tablespoon of cornstarch in two tablespoons of water and add. See above for more info on how to thicken a curry. - Add in the fresh baby leaf spinach and briefly stir into the curry until wilted.
- Serve the chicken, sweet potato and spinach curry with some basmati rice (cooking tips here) and some naan breads. Click here for my Easy 2-Ingredient Naan Bread recipe.
