Rich Chicken and Sweet Potato Curry

Family Friendly

with Buttery Basmati Rice

8 min

Difficulty: 2/3

Indian

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

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

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

Sweet Potato

1 unit(s)

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

Pepper

0.125 tsp

Unsalted Butter

2 tbsp

Preparation

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.