Chettinad Style Chicken and Sweet Potato Curry
with Basmati Rice and Toasted Flaked Almonds
- Almonds
- Nuts
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
- May contain traces of allergens
Bringing flavours from the tradition of Chettinad cuisine, our curry paste is a rich, warming masala blend of roasted spices and coconut inspired by Tamil cooking. With chicken and sweet potato, these curries are often served with rice or parathas.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
25 grams
Chettinad Style Paste
1 carton(s)
Tomato Passata
10 grams
Vegetable Stock Paste
240 grams
Diced British Chicken Breast
40 grams
Baby Spinach
35 grams
Caramelised Onion Paste
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May contain traces of: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the garlic and Chettinad style paste. Fry until fragrant, 30 secs.
Next, stir in the passata, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat and simmer until slightly thickened and the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Stir in the roasted sweet potato, caramelised onion paste, a knob of butter (if you'd like to) and season with salt and pepper.
Add a splash of water if you feel it needs it, then remove from the heat.
Fluff up the rice with a fork and share it out between your serving bowls.
Spoon over the curry and finish with a sprinkling of flaked almonds.
