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Mushroom, Chicken & Sweet Potato Curry

Yields6 ServingsCook Time50 mins

 2 tbs vegetable oil
 500g chicken thigh fillets, trimmed, roughly chopped
 1 brown onion, cut into thin wedges
 400ml can coconut milk or cream
 1/3 cup Rogan Josh curry paste
 350g orange sweet potato, peeled, roughly chopped
 1 cinnamon stick
 800g can diced tomatoes
 200g small button mushrooms, trimmed
 200g Swiss brown button mushrooms, halved
 75g baby spinach leaves
 Steamed basmati rice, mango chutney and pappadums, to serve

Heat 1 tbs oil in a large saucepan or wok over medium-high heat. Add chicken and cook, turning occasionally, for 4-5 minutes until light golden and sealed. Transfer to a plate.


Add remaining oil and onion to pan. Cook, stirring often, for 3 minutes or until onion is soft. Spoon thick top layer from the coconut milk or cream into the pan. Stir in curry paste and cook, stirring for 2-3 minutes until oil separates.


Add chicken, sweet potato, cinnamon stick, tomatoes and remaining coconut milk or cream to pan. Stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 minutes. Stir in mushrooms and simmer, stirring occasionally, for a further 15 minutes until sweet potato is tender.


Stir in spinach and cook for 1 minute or until leaves just wilt. Serve curry with steamed basmati rice, mango chutney and pappadums.

Nutrition Facts

Servings 6