Sweet potato & chicken curry

Sweet potato and chicken curry

Mild but full of fragrant flavours and quick to make; perfect for a mid-week meal

By , 21 September 2015

(1 vote)

Sweet potato and chicken curry
  • 30 Mins

  • Serves: 4

  • Price: £1.40 per serving

Nutritional Info
Each 403g serving contains
  • Energy

    2540KJ

    607KCAL

    30%
  • Fat

    35.5g

    high

    51%
  • Saturates

    17.3g

    high

    87%
  • Sugars

    8.8g

    low

    10%
  • Salt

    0.60g

    low

    10%
of your reference intake.
Typical energy values per 100g: 630kJ/151kcal.
Ingredients
  • 1 onion, chopped
  • 2 tbsp sunflower oil
  • 2 tbsp Asda Tikka Curry Paste
  • 400ml can coconut milk
  • 508g pack Asda Chicken Thigh Fillets, cut into bite-sized pieces
  • 50g slit red lentils
  • 1 large sweet potato, peeled and diced
  • 180g bag baby leaf spinach
  • Naan bread (or rice), to serve
Method
  • Cook the onion in the oil until soft, then stir in the paste. Add the coconut milk, chicken, lentils, sweet potato and 4 tbsp water.

  • Cover, heat until bubbling and simmer for 20 minutes, stirring occasionally. Add the spinach and simmer for a further minute. Serve with naan bread or rice.