Chicken Tikka Masala with Spinach and Kumara

    35 minutes

    Using a bottled curry paste for this recipe reduces prep time, making it possible to make a flavoursome Indian curry as a weeknight dinner. Serve curry with steamed basmati rice.

    2 people made this

    Serves: 4 

    • 2 tablespoons vegetable oil
    • 1 brown onion, finely chopepd
    • 500g kumara (orange sweet potato), peeled, cut into 1cm pieces
    • 500g chicken thigh fillets, cut into 3cm pieces
    • 1/4 cup tikka masala curry paste
    • 1 (400g) tin diced tomatoes
    • 3/4 cup thickened cream
    • 100g baby spinach leaves
    • 1/2 cup fresh coriander leaves
    • 1/3 cup natural yoghurt

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the oil in a large saucepan over medium-high heat. Cook the onion and kumara, stirring, for 3-4 minutes or until onion is soft. Add the chicken and cook, stirring, for 5 minutes or until lightly browned.
    2. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Add the tomatoes. Bring to the boil and reduce heat to low. Simmer, covered, for 10 minutes.
    3. Add the cream and simmer, uncovered, for 8-10 minutes or until chicken and kumara are cooked. Stir in the spinach and half the coriander. Serve curry topped with yoghurt and remaining coriander.

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