Chicken & sweet potato tikka
Waitrose and Partners

Chicken & sweet potato tikka

This curry has tender chicken thighs and sweet potatos is cooked in a tikka masala sauce and served with fluffy basmati rice and fragrant coriander.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

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  • 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 Seeds Of Change Organic Tikka Masala Indian Sauce
  • 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.


Typical values per serving when made using specific products in recipe


3,279kJ/ 781kcals



Saturated Fat












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5 out of 5 stars1 rating