zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Chicken & sweet potato tikka

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Chicken & sweet potato tikka

    • Gluten Free
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    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
     

    Method

    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. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary