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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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.
Transfer to an ovenproof casserole dish, cover and bake for 30 minutes until the chicken is cooked through with no pink meat.
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
Energy | 3,279kJ/ 781kcals |
|---|---|
Fat | 32.1g |
Saturated Fat | 13.1g |
Carbohydrates | 89.7g |
Sugars | 12.9g |
Fibre | 4.3g |
Protein | 33.3g |
Salt | 1.1g |
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