Looking for a delicious, healthy dinner? Then you should try this mild chicken and sweet potato curry recipe, packed full of flavour from my homemade korma paste.
When it comes to healthy eating, I’m not perfect. Ask the regular mums at my local parent and toddler group and they’ll tell you that despite my best intentions, I’ll usually end up sneaking a slice (or two) of cake to go with my coffee.
I try and make up for this accidental cake eating by making my dinners as healthy as possible – low calorie, and packed full of extra vegetables. Having small children, I also feel a responsibility to feed them healthy dinners to help them grow up big and strong and hopefully not too fussy (a battle I may be losing with the little one, although I’m still fighting). Whilst my two-year old can be fussy, he’s always happily eaten this curry (and my chilli con carne) so it’s one of my go-to healthy dinner recipes if I need to ensure he’s going to eat well.
It’s only 365 calories a serving (excluding rice) and contains two of your five-a-day fruit and vegetables. If you decide to add rice it bumps up the calories per serving to 630 (which still isn’t too bad). However, I will quite often eat this without rice and still feel full afterwards.
To make this chicken and sweet potato curry, I like to make my own korma paste using my recipe. However, it will also work well using a jar of pre-made paste (I used to make it this way until I developed my own paste recipe, my favourite paste was Pataks). Korma paste is very mild (but still full of flavour) and is perfect for making this for my family, as they don’t like overly spicy food. However, if you wanted something a little spicier, I expect that it would also work well with other hotter curry pastes.
Another advantage of this curry recipe is that it is suitable for freezing, so you can cook a big batch in advance and it’s there when you need it.
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Chicken and Sweet Potato Curry
- 700 g Boneless - Skinless Chicken Thighs
- 700 g Sweet Potatoes
- ½ tbsp sunflower oil
- 1 batch of korma paste - or a 165g jar of pre-made korma paste
- 1 onion
- 400 g tin of chopped tomatoes
- 250 ml water
- Salt and pepper
- Make the korma paste (if not pre-made).
- Finely chop the onion.
- Heat the sunflower oil (½ tbsp) in a large pan.
- Add the onion and cook on a low heat for 5 minutes, stirring regularly to ensure that it does not burn.
- Meanwhile, chop the chicken thighs (700g) into bite-sized pieces.
- Once the onion has softened, add the chicken thighs to the pan. Turn up the heat to medium and continue to cook until the outside of the chicken has browned. Stir regularly to ensure that the meat browns evenly.
- Meanwhile, peel the sweet potatoes (700g) and chop them into small cubes (roughly 1.5cm).
- Once the chicken has browned, add the korma paste, chopped tomatoes (400g tin), sweet potato and water (250ml) and stir.
- Bring to the boil and then simmer for 30 minutes, stirring occasionally - If you are making the curry to reheat later then simmer for just 20 minutes, otherwise the sweet potato will become soft and mushy after reheating.
- Season with salt and pepper.
Free From/Suitable For…
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.
- Sulphur Dioxide & Sulphite-Free
I’m sharing this recipe with #RecipeOfTheWeek with A Mummy Too.