Chicken & sweet potato tikka

Name: Chicken & sweet potato tikka
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp oil; 1 pack Waitrose Duchy Organic 6 Free Range British Boneless Chicken Thigh Fillets, cut into chunks; 200 g Waitrose Duchy Organic Shallots; 400 g Waitrose Duchy Organic Sweet Potatoes, peeled and cut into chunks; 350 g Seeds Of Change Organic Tikka Masala Indian Sauce; 160 ml can Cooks' Ingredients Organic Coconut Cream; 300 g Waitrose Duchy Organic Basmati Rice; Chopped coriander to serve

Using a ready-made sauce makes this curry quick and easy - perfect for busy days.

5 out of 5 stars(1) Rate this recipe

Gluten free

Serves4
CourseMain meal
Prepare5 mins
Cook35 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp oil
1 pack Waitrose Duchy Organic 6 Free Range British Boneless Chicken Thigh Fillets, cut into chunks
200g Waitrose Duchy Organic Shallots
400g Waitrose Duchy Organic Sweet Potatoes, peeled and cut into chunks
350g Seeds Of Change Organic Tikka Masala Indian Sauce
160ml can Cooks' Ingredients Organic Coconut Cream
300g Waitrose Duchy Organic Basmati Rice
Chopped coriander to serve

Preheat the oven to 200°C, gas mark 6. Heat the oil in a frying pan, and fry the chicken and shallots for 5 minutes, stirring to brown the chicken on all sides. Add the sweet potatoes, tikka sauce and coconut cream and bring to the boil.
Transfer to an ovenproof casserole dish, cover and bake for 30 minutes until the chicken is cooked through with no pink meat.
Meanwhile, cook the rice in boiling water for 10-12 minutes, or until tender. Then drain the rice and serve with the tikka, sprinkled with coriander.

Typical values per serving when made using specific products in recipe