Spicy Chicken and Spinach Curry with Sweet Potatoes

Spicy chicken with sweet potatoes, spinach and a tomato-ginger sauce made with cumin, turmeric and chili. The sweet potatoes roast in the oven, the chicken cooks in the pan, and a robust spinach is added.

By Beeny · 3 servings · 35 minutes

Ingredients

• 450 g Chicken breast fillet
• 600 g Sweet potatoes
• 1 Stück Onion
• 2 Stück Garlic cloves
• 10 g Ginger, fresh
• 1 Stück Chili pepper
• 1 Dose Tomatoes, chopped
• 200 g Spinach, fresh
• 1 TL Cumin, ground
• 1 TL Turmeric
• 1 TL Sweet paprika powder
• 1 TL Coriander, ground
• 2 EL Cooking oil
• 1 Stück Lemon
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C conventional heat. Peel the sweet potatoes, cut them into roughly 2 cm cubes, toss with 1 tbsp oil, salt and pepper, and roast on a baking sheet in the oven for 25 minutes, turning once.
2. Pat the chicken breast fillet dry and cut into bite-sized pieces. Dice the onion, finely chop the garlic, peel and finely grate the ginger. Deseed the chili and slice into fine rings.
3. Heat the remaining oil in a large pan over medium to high heat. Sear the chicken pieces on all sides for 4 to 5 minutes, season with salt and pepper, and remove from the pan.
4. In the same pan, soften the onion for 3 minutes until translucent. Add the garlic, ginger and chili and fry for 1 minute more.
5. Stir in the cumin, turmeric, paprika powder and coriander and toast briefly until fragrant. Add the tomatoes, simmer for 5 minutes and season with salt.
6. Return the chicken to the pan and cook for 5 minutes in the sauce. Fold in the spinach until it has wilted.
7. Take the sweet potatoes out of the oven, arrange them with the chicken and spinach mixture, and drizzle with a little lemon juice.