Rich Chicken and Potato Curry

Family Friendly

with Buttery Basmati Rice

8 min

Difficulty: 2/3

Indian

This quick and easy chicken curry dish is full of flavour, with its rich, creamy tikka sauce and buttery basmati rice. Dinner be ready in no time, and it's a meal the whole family will love.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Medium Pot

Measuring Cups

Tags

Family Friendly

Ingredients

Chicken Breasts

2 unit(s)

Basmati Rice

0.75 cup

Yellow Potato

200 g

Baby Spinach

28 g

Yellow Onion

1 unit(s)

Tikka Sauce

0.5 cup

Curry Paste

2 tbsp

Garlic Salt

1 tsp

Cream

56 mL

Unsalted Butter

2 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Cut potatoes into 1/2-inch pieces.
Add 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 potatoes, then stir to combine. Season with salt and pepper, to taste.
Remove from heat, then cover to keep warm.