November 19, 2021

Serves: 2

Prep: 15 min

Cook: 30 min



1 tbs macadamia or coconut oil

1 onion, finely chopped

250g lean chicken thighs, fat trimmed, cut into 3cm pieces

2 tsp brown mustard seeds

1 long red chilli, finely chopped, plus extra to serve

350g sweet potato, peeled, cut into chunks

1 large vine-ripened tomato, diced

250ml (1 cup) reduced-salt chicken or vegetable stock

80ml (1/3 cup) coconut milk

2 large handfuls baby spinach leaves

Lime juice and steamed brown rice, to serve



1 Heat half the oil in a large saucepan over high heat. Add the chicken and cook, stirring, for 2 minutes or until browned. Remove from pan. Add remaining oil and reduce heat to medium. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add the mustard seeds and chilli, cook stirring for 1 minute more or until fragrant.

2 Add the sweet potato, tomato, stock and return chicken to pan. Bring to the boil then reduce heat, and simmer, partially covered for 15 minutes. Add coconut milk, simmer, uncovered, for a further 5 minutes or until sweet potato is tender. 

3 Remove curry from heat, stir through the spinach leaves. Serve with brown rice and squeeze of lime juice.

TIP: this curry is suitable to freeze at the end of step 2. Place in individual serving airtight containers, cover and freeze. Add spinach leaves once curry is reheated.