This warming one pot Chicken and Sweet potato curry, is easy to make, healthy and packed full of veggies. The ideal January meal which can be amended depending on the level of spice you like.

Ingredients

1 tsp vegetable oil
1 large onion, diced
2 tsp grated garlic
1 tsp grated ginger
1 green chilli
2 tsp cumin seeds
1 cinnamon stick
8-10 curry leaves
2 tbsp curry powder
600g skinless, boneless chicken thighs
2 large sweet potatoes
400g chopped tomatoes
400ml chicken stock
100g baby spinach leaves
Salt and pepper
Fresh coriander
100g fat free natural yoghurt

Method

Heat the oil in a saucepan over a medium heat. Add the onion, garlic, ginger, chilli, cumin, cinnamon stick and curry leaves and stir-fry for 3-4 minutes, until aromatic.

Add the curry powder, stir and cook for 1 minute, then add the chicken and sweet potatoes and stir-fry for 3-4 minutes.

Stir in the tomatoes and stock and bring to the boil. Turn the heat down and simmer for 15-20 minutes, until the chicken is cooked and the sweet potatoes are tender.

Stir in the spinach and cook for 3-4 minutes, until wilted and mixed into the curry.

Remove from the heat, season well with salt and pepper and scatter in the chopped coriander. Drizzle over the yoghurt and serve immediately. Serve with basmati rice.

Our greengrocers stock over 50 baskets of fresh fruit, vegetables, eggs and so much more. See what ingredients you can pick up in store for this delicious curry!

Tag @beckettsfarm in your Chicken and Sweet potato curry recipes and find more recipe ideas here.