Chicken & Sweet Potato Curry

Cooler evenings are the perfect excuse to make something warm, comforting and full of flavour. This chicken and sweet potato curry is rich, gently spiced and packed with ingredients that feel nourishing without being too heavy.

Ingredients

• 500g chicken thigh fillets, diced
• 1 tablespoon olive oil
• 1 brown onion, finely diced
• 2 garlic cloves, crushed
• 1 tablespoon grated ginger
• 2 tablespoons mild curry paste
• 1 medium sweet potato, peeled and cubed
• 400ml coconut milk
• 1 cup chicken stock
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 handfuls baby spinach
• Fresh coriander to serve
• Cooked jasmine rice to serve

Method

Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes until softened. Stir through garlic and ginger, then cook for another minute until fragrant.

Add curry paste, turmeric and cumin. Stir well to coat the onion mixture before adding the diced chicken. Cook for 4–5 minutes until lightly browned.

Add sweet potato, coconut milk and chicken stock. Stir well and bring to a gentle simmer. Reduce heat slightly and cook uncovered for 20 minutes, stirring occasionally, until the sweet potato is tender and the sauce has thickened.

Season with salt and pepper to taste. Stir through the baby spinach and allow it to wilt into the curry for 1–2 minutes.

Serve over jasmine rice with fresh coriander scattered on top. For extra freshness, add a squeeze of lime just before serving. This curry also reheats beautifully, making it ideal for easy lunches the next day.