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

Rich Chicken Breast and Sweet Potato Curry

with Buttery Basmati Rice

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.

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

1 unit

Sweet Potato

28 g

Baby Spinach

1 unit

Yellow Onion

½ cup

Tikka Sauce

(Contains Milk)

2 tbsp

Curry Paste

1 tsp

Garlic Salt

56 mL


(Contains Milk)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tbsp



Nutrition Values

Calories910 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate95 g
Sugar13 g
Dietary Fiber7 g
Protein50 g
Cholesterol195 mg
Sodium1380 mg
Trans Fat1 g
Potassium1500 mg
Calcium200 mg
Iron4.75 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.


Baking Sheet
Medium Pot
Parchment Paper
Measuring Cups
Measuring Spoons
Paper Towel


Prep and roast sweet potatoes

Before starting, preheat the oven to 425˚F.Wash and dry all produce. 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

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

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

Start chicken and onions

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.)

Make sauce and finish chicken

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

Fluff rice and spinach with a fork.Divide rice and spinach between plates. Top with rich chicken and sweet potato curry.