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Chicken and Sweet Potato Curry

Serves 4 | Time to make 30mins

chicken sweet portato curryIngredients

  • olive oil spray
  • 4 medium tomatoes chopped
  • 1 medium onion, finely chopped
  • 300g sweet potato, peeled and chopped
  • 2 garlic cloves, crushed
  • ½ small head cauliflower chopped into small florets
  • 2 teas grated ginger
  • 1 small bunch broccolini, trimmed
  • 500g skinless chicken breast fillet,cut into 3cm cubes
  • 1/3 cup low-fat natural yoghurt
  • 3 tablespoons Indian curry paste
  • ½ cup coriander leaves to garnish
  • Pinch chilli flakes (optional)


Spray a large saucepan with oil and place on medium heat. Cook onion, garlic and ginger and cook stirring for 5 minutes or until onion softens. Add chicken, curry paste and chilli flakes if using and cook stirring for 1 minute until fragrant.

Add 1 cup of water to pan, bring to boil. Reduce heat and add tomatoes, sweet potato and cauliflower. Cook, uncovered stirring occasionally for 10-15 minutes or until vegetable are tender and curry has reduced and thickened. Add broccolini and cook stirring for 5 minutes.

Add yoghurt to pan and serve immediately, garnishing with coriander.

Nutrition Information
Energy: 1251kj
Carbohydrate: 38g
Protein: 38g
Fat: 8g

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