HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Indian Chicken Curry
Creamy Indian Chicken Curry

Creamy Indian Chicken Curry

with Sweet Potato & Basmati Rice

Read more

Roasted sweet potato and baby spinach join tender chicken in a mild, creamy curry that's a delight for the senses. We've also added zingy ginger and cooling yoghurt to deliver a meal that's sure to be a new favourite.

Tags:Kid FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 clove


1 packet

chicken thigh

1 packet

basmati rice

½ packet

ginger paste

1 packet

tomato paste

1 packet

light cooking cream


1 bag

baby spinach leaves

1 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ tbs

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)

20 g



1.5 tbs


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3633 kJ
Fat35.8 g
of which saturates17.2 g
Carbohydrate87.6 g
of which sugars17.9 g
Protein46.3 g
Sodium922 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Preheat oven to 240°/220°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the sweet potato between two trays.

Little cooks: Help toss the sweet potato!


• Meanwhile, finely chop garlic. • Cut chicken thigh into 2cm chunks.


• Boil the kettle. • Half-fill a medium saucepan with the boiled water. • Add basmati rice and a pinch of salt, then cook, uncovered, over high heat until tender, 12 minutes. • Drain, then cover to keep warm.


• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook ginger paste (see ingredients), garlic, tomato paste and Mumbai spice blend, stirring, until fragrant, 1 minute. Add the water, light cooking cream, the brown sugar and a generous pinch of salt. Stir to combine.


• Remove from heat, then return chicken (plus any resting juices!) to the pan. • Add the butter, baby spinach leaves and roasted sweet potato. Cook, stirring, until combined and spinach is wilted, 1 minute. Season to taste.


• Divide basmati rice between bowls. Top with creamy Indian chicken curry. • Dollop over Greek-style yoghurt to serve. Enjoy!

Little cooks: Add the finishing touch by dolloping over the yoghurt!