Rich Chicken and Sweet Potato Curry

Name: Rich Chicken and Sweet Potato Curry with Buttery Basmati Rice
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 280 g Chicken Thighs; ¾ cup Basmati Rice; 1 unit(s) Sweet Potato; 28 g Baby Spinach; 1 unit(s) Yellow Onion; ½ cup Tikka Sauce; 2 tbsp Curry Paste; 1 tsp Garlic Salt; 56 mL Cream; 0.13 tsp Pepper*; 2 tbsp Unsalted Butter*

with Buttery Basmati Rice

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This quick and easy chicken curry recipe is full of flavour. Ready in no time and rich with a creamy tikka sauce and buttery Basmati Rice! The whole family will love it.

Allergens:

Milk

The quantities provided above are averages only.

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

280 g

Chicken Thighs

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 traces of: Mustard, Sesame, Gluten, Wheat, Fish, Tree nuts, Crustaceans, Milk, Sulphites, Soy, Egg)

2 tbsp

Curry Paste

(May contain traces of: Mustard, Milk, Fish, Gluten, Soy, Crustaceans, Egg, Sesame, Sulphites, Wheat, Tree nuts)

1 tsp

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

56 mL

Cream

(Contains: Milk)

Not included in your delivery

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories770 kcal

Fat30 g

Saturated Fat16 g

Carbohydrate84 g

Sugar13 g

Dietary Fiber7 g

Protein38 g

Cholesterol200 mg

Sodium1300 mg

Trans Fat1 g

Potassium1200 mg

Calcium175 mg

Iron5 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

Cooking Steps

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.

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.

While the pan heats, pat chicken dry with paper towels. Cut into 1-inch pieces.
Season with remaining garlic salt and pepper.

Heat a large non-stick pan over medium-high heat (NOTE: Use high heat for 4 ppl).
When the pan is 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.)

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.