Chicken & sweet potato tikka

  • Total time: 35 minutes 35 minutes

Serves: 4


1 tbsp oil
1 pack Waitrose Duchy Organic 6 Free Range British Boneless Chicken Thigh Fillets, cut into chunks
200g Waitrose Duchy Organic Shallots
400g Waitrose Duchy Organic Sweet Potatoes, peeled and cut into chunks
350g jar Seeds Of Change Organic Tikka Masala Indian Sauce
160ml can Cooks’ Ingredients Organic Coconut Cream
300g Waitrose Duchy Organic Basmati Rice
Chopped coriander to serve


1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan, and fry the chicken and shallots for 5 minutes, stirring to brown the chicken on all sides. Add the sweet potatoes, tikka sauce and coconut cream and bring to the boil.

2. Transfer to an ovenproof casserole dish, cover and bake for 30 minutes until the chicken is cooked through with no pink meat.

3. Meanwhile, cook the rice in boiling water for 10-12 minutes, or until tender. Then drain the rice and serve with the tikka, sprinkled with coriander.