Sweet Potato and Chicken Curry Recipe | Yummly
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Sweet Potato and Chicken Curry

Norma Binsted: "very good, easy and quick to make" Read More
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  • 2 tablespoons Flora Cuisine
  • 1 red onion (chopped)
  • 4 chicken thighs (large boneless and skinless, halved)
  • 400 grams chopped tomatoes (tin)
  • 3 tablespoons curry paste (masala)
  • 500 grams sweet potatoes
  • 100 milliliters low fat natural yogurt
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    1. Heat the Flora Cuisine in a non-stick frying pan. Add onion and fry, stirring until softened. Add in chicken thighs and fry, stirring, for 5 minutes.
    2. Add the chopped tomatoes and curry paste to the frying chicken and cook for 20 minutes, stirring now and then.
    3. Meanwhile, bring a pan of water to the boil. Add in the sweet potato and boil until tender. Drain.
    4. Add the drained sweet potato to the chicken curry, mix in and heat through. Stir in the natural yogurt. Serve with either rice.
    Discover more recipes from Unilever UK


    Norma Binsted 3 years ago
    very good, easy and quick to make
    Marlow 3 years ago
    Really tasty and easy to make.
    Hirsch 3 years ago
    Lovely. Favourite go to curry, rich in flavour and texture, full of veg, goes great with a dollop of mango chutney.
    Freya 4 years ago
    I used coconut oil instead of flora - very tasty curry!