Easy Creamy Indian Chicken Curry with Sweet Potato & Basmati Rice
Top rated | Available all January
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Roasted sweet potato and green beans 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. Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our regular supply of some fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1
sweet potato
1 clove
garlic
1 bag
green beans
1 packet
chicken thigh
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
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)
Not included in your delivery
1
olive oil
1.5 tbs
water
½ tbs
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°/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!
Customer reviews
Review summary
Updated on July 2026- Flavour: A mild, creamy curry with rich flavour that many describe as reminiscent of butter chicken. Some found it too mild or sweet, and suggest doubling the spice blend or adding extra chilli to suit bolder palates.
- Ease of prep: Most found it quick and straightforward to pull together, with clear instructions that even beginner cooks and kids could follow. One reviewer noted it took a fair bit of time overall, so allow extra prep time if needed.
- Suggestions: Roasting cherry tomatoes alongside the sweet potato was a popular tip, and swapping light cooking cream for coconut milk worked well for dairy-free households. Some preferred chicken breast over thigh to avoid fat and gristle, while others bulked out the dish with extra vegetables like carrot and potato.
- Leftovers: This dish reheats beautifully, with several reviewers noting it tasted even better the next day for lunch. Portion sizes were generous for many, making it a great one for stretching across two meals.
- Portions: A few found the chicken quantity a little light for two people, while others noted the serving size was surprisingly large. The balance of sweet potato to chicken divided opinion, with some suggesting more green beans and less sweet potato.
