Recipe: Mushroom, chicken and sweet potato curry

Mushroom & chicken curr 008

Preparation: 10 minutes

Cooking: 40 minutes

Serves: 4


  • 2 tablespoon vegetable oil
  • 500g chicken thigh fillets, trimmed, roughly chopped
  • 1 brown onion, cut into thin wedges
  • 400 ml can coconut cream
  • ⅓ cup Rogan Josh curry paste
  • 350g orange sweet potato, peeled, roughly chopped
  • 1 cinnamon stick
  • 800g can diced tomatoes
  • 200g small, button mushrooms, halved
  • 75g baby spinach leaves
  • steamed basmati rice, mango chutney and pappadums, to serve


  1. Heat one tablespoon of oil in a large saucepan over medium-high heat.
  2. Add chicken and cook, turning occasionally, for four to five minutes until light golden.
  3. Transfer to a plate.
  4. Add remaining oil and onion to pan.
  5. Cook, stirring often, for three minutes.
  6. Spoon thick top layer of coconut cream into pan. Stir in curry paste and cook for two to three minutes until oil separates.
  7. Add chicken, sweet potato, cinnamon stick, tomatoes and remaining coconut cream to pan.
  8. Stir to combine.
  9. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 15 minutes.
  10. Stir in mushrooms and simmer, stirring occasionally, for a further 10-12 minutes until tender.
  11. Stir in spinach and cook for one minute or until leaves just wilt.
  12. Serve curry with steamed basmati rice, mango chutney and pappadums.