Tandoori Chicken Tenders
with Curry Leaf Sweet Potatoes & Garlic Sauce
- Milk
- Eggs
- Sesame
- May contain traces of allergens
We are taking things up a notch tonight, by adding our glorious tandoori paste onto chicken tenders. The fun doesn't end here; add a delectable curry leaf butter to the sweet potatoes and here you'll have your classic chicken and veggies, but just that much better! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
sweet potato
1 leaves
curry leaves
1
cucumber
1 packet
chicken tenderloins
1 packet
tandoori paste
1 bag
mixed salad leaves
1 packet
Garlic Sauce
(Contains: Eggs, Milk, Sesame)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
½ tbs
honey
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C. Cut sweet potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until just tender, 20-25 minutes.
• Meanwhile, pick curry leaves and roughly chop. • In a heatproof bowl, add curry leaves and the butter and microwave in 10 second bursts, until melted. • When the potatoes are done, pour curry leaf butter over potatoes, tossing to coat.
• When potatoes have 10 minutes remaining, thinly slice cucumber into rounds. • In a large bowl, combine chicken tenderloins, tandoori paste and a pinch of salt.
Little cooks: Take charge by tossing the chicken in the paste!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Remove pan from heat and add the honey, turning to coat. Season to taste.
TIP: Chicken is cooked through when it is no longer pink inside.
• Just before serving, in a second large bowl, combine mixed salad leaves, cucumber and a drizzle of the vinegar and olive oil. Season.
Little cooks: Take the lead by tossing the salad!
• Divide tandoori chicken tenders, curry leaf sweet potatoes and cucumber salad between plates. • Serve with garlic sauce. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tandoori chicken, with some finding it delicious. The curry leaf butter on sweet potatoes was a hit for some, though others found it overwhelming.
- Ease of prep: Quick and easy to make, perfect for busy days. Some suggested marinating the chicken longer for better flavour absorption.
- Suggestions: Consider air frying the chicken for a crispy result. Some preferred fresh garlic over garlic paste for a more authentic taste.
- Leftovers: The salad greens tended to wilt quickly, so it's best to prepare just before serving.
- Portions: A few found the chicken serving small for four adults, while others wanted a larger salad portion.
