Chicken & sweet potato tikka

Chicken & sweet potato tikka

Using a ready-made sauce makes this curry quick and easy - perfect for busy days.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook35 mins
  • Total time40 mins

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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 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.

Nutritional

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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Overall rating (5/5)

5 out of 5 stars1 rating