When it comes to making a curry I like mine to have some heat to it and a creamy sauce. Most creamy curries from a curry house are very high in syns, so I love to make these. Knowing this is packed with goodness makes it even better too!
To make the Sweet Potato, Spinach & Chicken Curry you will need:
- Low Fat Creme Fraiche (I use the Tesco Healthy Living one)
- 1 Onion
- 1 Large Sweet Potato
- Diced Chicken
- Tinned Tomatoes
- Chilli Flakes
- Spices of choice (I add curry powder, paprika, garlic & turmeric)
- Spinach
Firstly you want to add your diced onion & garlic into a pan and fry until softened.
Add your diced sweet potato & chicken to the mix and cook until the chicken is mostly done.
Once the chicken is almost cooked, add in your chilli flakes, tinned tomatoes & creme fraiche (approximately 2-3 tablespoons). Mix this all together until you get a creamy consistency.
Then you need to add in your chosen spices. This is all about preference as to how much you put in. I tend to add about 1 heaped teaspoon of each.
Then you need to leave this to simmer for a while on low with a lid on. I tend to leave mine for 30-40 minuets so that everything cooks together and the sweet potato is soft.
Around 5 minuets before the end, add in your spinach. Spinach reduces down to not a lot so add approximately 1/2 - 3/4 of a bag.
This is such an easy recipe and tastes great every time! If you wanted more of a kick, you could add in some sweet chilli sauce as my mum likes to do! Serve yours with some rice or just on it's own.