Rich Chicken Thighs 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy, May contain traces of allergens, Milk)
2 tbsp
Curry Paste
(Contains: Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans, May contain traces of allergens)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
56 mL
Cream
(Contains: Milk)
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
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.
- 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: 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.)
- 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.
- Fluff rice and spinach with a fork.
- Divide rice and spinach between plates.
- Top with rich chicken and sweet potato curry.
If you've opted to get chicken thighs, cook them in the same way the recipe instructs you to cook the chicken breasts.
