This quick and easy chicken curry recipe is full of flavour, with its rich, creamy tikka sauce and buttery basmati rice. Not only is this dish ready in no time, but it's also a dinner the whole family will love.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
280 g
Chicken Thighs
¾ cup
Basmati Rice
1 unit(s)
Sweet Potato
28 g
Baby Spinach
1 unit(s)
Yellow Onion
½ cup
Tikka Sauce
(Contains Milk May contain Sulphites, Wheat, Crustaceans, Egg, Fish, Mustard, Sesame, Soy)
2 tbsp
Curry Paste
(May contain Sulphites, Mustard, Fish, Soy, Sesame, Egg, Wheat, Milk, Crustaceans)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
56 mL
Cream
(Contains Milk)
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
If you've opted to get chicken thighs, prep and cook them in the same way the recipe instructs you to prep and cook the chicken breasts.**