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Chicken & Sweet Potato Curry

Chicken & sweet potato curry

This recipe was inspired by one that is in Kayla Itsine's cookbook "The Bikini Body 28-Day Healthy Eating & Lifestyle Guide."  If you follow me on IG then you know that I'm a BIG BBG fan and supporter of Kayla.  I love curry, sweet potatoes, and spinach, and this recipe has it all.  The kids are not fans of this dinner, but my husband and I love it.


  • Rice of your choice (I use Jasmine)
  • 1 tbsp olive oil
  • 1/2 pound of boneless chicken breast, diced into pieces
  • 1/2 onion chopped
  • 4 cloves of chopped garlic
  • 1/2 tsp cumin
  • 1 1/2 tsp garam masala
  • 2 tsp curry powder
  • 3/4 c vegetable or chicken stock
  • 1 14.5 oz can diced tomatoes
  • 3 medium sweet potatoes, peeled and cubed into 1" pieces
  • 3/4 c coconut milk
  • 2 handfuls of fresh spinach


  • First cook your desired rice.  We usually eat Jasmine or white rice, and I always use a rice cooker.  I'm not sure exactly how much rice I cook, but its a lot.  We usually just keep the leftover rice in the fridge and eat with other meals.  I probably make 2ish cups.
  • Heat olive oil on a medium size sauce pan over medium to low heat.
  • Add onion when the pan is hot and cook for 3-4 minutes or until soft and clear, continuing to stir to avoid them sticking.
  • Add the chicken and cook for about 5 minutes, until lightly browned.  Stir frequently so it doesn't stick or burn.
  • Add the garlic, cumin, garam masala and curry powder, and continue to cook and stir for 1-2 minutes.
  • Add the tomatoes, stock and sweet potatoes.
  • Simmer for 20-25 minutes until chicken is cooked through and sweet potatoes are soft.
  • Stir in the coconut milk and spinach and simmer for a few minutes until spinach is wilted.

This curry is delicious when served over rice or even quinoa.  Its extra good with my favorite Garlic Nann Bread.  Enjoy!


Emily XX

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