Chicken and Sweet Potato Curry

Ingredients for  6  Servings

• 1 tsp

  Vegetable oil
• 1

  Large onion, diced
• 2 tsp

  Finely grated garlic
• 1 tsp

  Finely grated ginger
• 1

  Green chilli, finely chopped
• 2 tsp

  Cumin seeds
• 1

  Cinnamon stick
• 8-10

  Curry leaves
• 1½ tbsp

  Medium curry powder
• 600g

  Boneless, skinless chicken thigh fillets, cut into large bite-size pieces
• 2

  Large sweet potatoes, peeled and cut into 1½cm cubes
• 400g

  Tin of chopped tomatoes
• 400ml

  Chicken stock
• 100g

  Baby spinach leaves, roughly chopped
• Large handful

  Fresh coriander (leaves and stalks), finely chopped
• -

  Salt and freshly ground black pepper
• 100g

  Fat-free natural yoghurt, whisked (optional)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Heat the oil in a wide saucepan over a medium heat. Add the onion, garlic, ginger, chilli, cumin, cinnamon stick and curry leaves and stir-fry for 5 minutes, until aromatic.
2. Add the curry powder, stir and cook for 1 minute, then add the chicken and sweet potatoes and stir-fry for 3–4 minutes.
3. 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.
4. Stir in the spinach and cook for 3–4 minutes, until wilted and mixed into the curry.
5. Remove from the heat, season well with salt and pepper and scatter in the chopped coriander. Drizzle over the yoghurt, if using, and serve immediately, in warmed bowls.