Double Indian Chicken & Sweet Potato Curry
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Double Indian Chicken & Sweet Potato Curry

Double Indian Chicken & Sweet Potato Curry

with Basmati Rice & Yoghurt

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
Quick 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
Cooking Time25 minutes


Serving amount


sweet potato


brown onion

1 clove


1 packet

green beans

2 packet

chicken thigh

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

½ packet

ginger paste

1 packet

tomato paste

1 sachet

Mumbai spice blend

1 packet

light cooking cream

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.5 tbs


½ tbs

brown sugar

20 head



Nutritional Values

Energy (kJ)4633 kJ
Calories1107 kcal
Fat46.9 g
of which saturates20.5 g
Carbohydrate95 g
of which sugars24.4 g
Dietary Fibre16.1 g
Protein74.6 g
Sodium864 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan



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

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, 1 minute. Season to taste.

TIP: Cook chicken in batches if your pan is getting crowded!


• Divide basmati rice between bowls. Top with Indian chicken and sweet potato curry. • Serve with a dollop of Greek-style yoghurt. Enjoy!

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