Although healthy, there is absolutely no compromising on taste with this healthy chicken, sweet potato and spinach curry.
This is a firm favourite in my household, and my kids absolutely love it. Loaded with goodness, in the form of spinach and sweet potato, a protein hit with leftover roast chicken, and all wrapped up in a creamy coconut curry sauce.
A low fat coconut milk helps keep the calorie and fat content down, but feel free to use full fat if that’s what you’d prefer. I like to use left over cooked roast chicken in this recipe, as I think it has the best flavour, but you can substitute with chopped chicken breasts, prawns/fish or any other meat. It’s your call.
The first time I made this, my kids were horrified when they saw the amount of spinach I was putting in! Relief set in when they realised it reduced dramatically in volume, once coated in the creamy curry sauce. So don’t be put off by the quantity of spinach. It will seem like a lot, but I promise, once heated through it will wilt down a lot. It’s a great way to get some greens into the diet of those not so keen. The sauce really is so delicious, I think you can add any vegetable and it would get eaten.
Finally, if you make this recipe in advance of eating, it will only take a few minutes to reheat through, but the sauce may have dried up a little. I like to add a splash of water from the kettle, to loosen it up a little, and this doesn’t affect the flavour at all.
I hope you love this delicious recipe as much as I do. It really is a great, tasty addition to a healthy balanced lifestyle. Simple and delicious! Enjoy x
Healthy Chicken Curry (serves 4)
Ingredients
- 400 – 500g leftover, Cooked Roast Chicken, shredded
- I Red Onion, chopped
- 2 Sweet Potatoes, peeled and chopped into approx. 1cm dice
- 2 tbsp Curry paste (I like Pataks Mild Curry Spice Paste)
- I 400ml tin Reduced Fat Coconut Milk
- 80 g raw, fresh Spinach
Method
Add a splash of olive oil to a large, deep sided sauté pan, and heat over a medium heat. Add onion and sweet potato, and cook for approx. 8 – 10 mins, until onion is starting to opaque and sweet potato soften slightly.
Reduce heat to low, and add curry paste to onion mix. Stir to combine and cook for 1-2 mins to release the fragrant aromas. Add shredded roast chicken, and stir to coat. Leave to cook for 1 minute.
Add coconut milk and bring to boil. Reduce to a simmer, and cover. Cook for approx. 20-25 mins, or until sweet potato is cooked through.
Take off heat, and add spinach. Stir to coat in the curry sauce, and combine until wilted down.
I like to serve with brown rice and some extra greens on the side.
Fiona Lyne - A lover of healthy living, interiors, fitness, fashion and food.