Creamy Indian Chicken Curry
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Creamy Indian Chicken Curry

Creamy Indian Chicken Curry

with Sweet Potato, Green Beans & Basmati Rice

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.

Kid Friendly
Easy Prep

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

Preparation Time35 minutes


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

(Contains Milk;)

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

green beans

Not included in your delivery

olive oil

½ tbs

brown sugar

20 g


1.5 tbs



Nutritional Values

Energy (kJ)3702 kJ
Fat38.5 g
of which saturates18 g
Carbohydrate89.5 g
of which sugars19 g
Protein43.2 g
Sodium755 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato 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!


• While the sweet potato is roasting, 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. • Meanwhile, finely chop garlic. Trim green beans. Cut chicken thigh into 2cm chunks.


• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken and green beans, 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 and green beans (plus any resting juices!) to the pan. Add the butter 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. • Serve with a dollop of Greek-style yoghurt. Enjoy!

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