Rich Chicken and Sweet Potato Curry
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Rich Chicken and Sweet Potato Curry

Rich Chicken and Sweet Potato Curry

with Buttery Basmati Rice

This quick and easy chicken curry recipe is full of flavour, with its rich, creamy tikka sauce and buttery basmati rice. Not only is this dish ready in no time, but it's also a dinner the whole family will love.

Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

¾ cup

Basmati Rice

1 unit(s)

Sweet Potato

28 g

Baby Spinach

1 unit(s)

Yellow Onion

½ cup

Tikka Sauce

(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)

2 tbsp

Curry Paste

(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

56 mL

Cream

(Contains Milk)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories850 kcal
Fat30 g
Saturated Fat15 g
Carbohydrate96 g
Sugar13 g
Dietary Fiber7 g
Protein50 g
Cholesterol195 mg
Sodium1240 mg
Trans Fat1 g
Potassium1450 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Prep and roast sweet potatoes
1
  • Cut sweet potato into 1/2-inch pieces.
  • Add sweet potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min.
  • Meanwhile, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt to a medium pot. Cover and bring to a boil over high heat.
Prep and cook rice
2
  • Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.
  • Roughly chop spinach, if desired.
  • Add rice to the boiling water. Reduce heat to low.
  • Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat, then add spinach. Set aside, still covered.
Prep chicken
3
  • Pat chicken dry with paper towels. Cut into 1-inch pieces.
  • Season with remaining garlic salt and pepper.
Start chicken and onions
4
  • Heat a large non-stick pan over medium-high heat (Note: Heat large non-stick pan over high heat for 4 ppl).
  • When hot, add 1 tbsp (2 tbsp) butter, then chicken and onions. Cook, tossing often, until onions are tender and chicken is golden, 4-5 min (NOTE: Chicken will finish cooking in the next step.)
Make sauce and finish chicken
5
  • Add curry paste to the pan with chicken. Cook, stirring often, until fragrant, 30 sec.
  • Reduce heat to medium-low, then add tikka sauce, cream and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until sauce thickens slightly and chicken is cooked through, 5-7 min.**
  • Add roasted sweet potatoes, then stir to combine. Remove from heat, then cover to keep warm.
Finish and serve
6
  • Fluff rice and spinach with a fork.
  • Divide rice and spinach between plates.
  • Top with rich chicken and sweet potato curry.