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Healthy chicken and sweet potato curry
Fruit and vegetables
1 large
onion
, diced
2 tsp finely grated
garlic
1 tsp finely grated
ginger
1 green
chilli
, finely chopped
8–10
curry leaves
2 large
sweet potatoes
, peeled and cut into 1.5cm/5/8in cubes
100g/3½oz baby
spinach
leaves, roughly chopped
large handful
fresh coriander
(leaves and stalks), finely chopped
Tins, packets and jars
400g tin
chopped tomatoes
400ml/14fl oz
chicken stock
Cooking ingredients
1 tsp
vegetable oil
2 tsp
cumin
seeds
1
cinnamon
stick
1½ tbsp medium
curry powder
salt and freshly ground
black pepper
Dairy, eggs and chilled
100g/3½oz fat-free natural
yoghurt
, whisked (optional)
Meat, fish and poultry
600g/1lb 5oz boneless, skinless
chicken thigh
fillets, cut into large bite-size pieces
Back to recipe
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