The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken & Sweet Potato Curry with Wild Rice
This warming, garam masala-spiced curry is packed with all the good stuff, including free-range British chicken, roasted sweet potato and vitamin-rich spinach. Turmeric adds an earthy flavour and coconut milk for creaminess. On the side? Fibre-rich wild rice.
High protein
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 onion
- 2 tsp garam masala (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 4cm fresh ginger
- 1 tsp turmeric
- 80g wild rice (wild rice (100%))
- 15g creamed coconut
- 1 sweet potato
- 40g baby spinach
- 300g British Free Range chicken thighs
- 2 garlic clove
Nutritional Information
Calories: 671
Protein: 41g
Carbs: 80g
Fat: 24g
Ingredients
- 4cm fresh ginger (use half)
- 40g baby spinach (use half)
- 150g British Free Range chicken thighs
- 1 tsp turmeric
- 2 tsp garam masala (use half) (Coriander, cinnamon, garlic powder, ginger, pimento, clove, cumin, black pepper, turmeric, cardamom, cayenne pepper)
- 2 garlic clove
- 15g creamed coconut (use half)
- 1 sweet potato (use half)
- 80g wild rice (use half) (wild rice (100%))
- 1 onion (use half)
Nutritional Information
Calories: 681
Protein: 41g
Carbs: 82g
Fat: 24g
Chicken & Sweet Potato Curry with Wild Rice
This warming, garam masala-spiced curry is packed with all the good stuff, including free-range British chicken, roasted sweet potato and vitamin-rich spinach. Turmeric adds an earthy flavour and coconut milk for creaminess. On the side? Fibre-rich wild rice.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Heat a large saucepan filled with salted hot water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain. Dissolve the creamed coconut in a jug with 200ml boiling water (100ml for 1 person).
- Dice the sweet potato into 1cm cubes (peel optional). Place onto a baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden, turning halfway through.
- Finely chop or grate the garlic and ginger. Finely slice the onion. Cut the chicken into bite-sized pieces. Heat a large saucepan with 1 tsp oil on medium heat. Add the onion, garlic and ginger, and cook for 3 mins until softening. Add the garam masala and chicken, stir to combine and cook for 6-8 mins, until the chicken is golden brown.
- Add the coconut mixture and turmeric to the chicken pan. Bring to a boil, then simmer for 8-10 mins, until the sauce thickens slightly and the chicken is cooked. Season with sea salt and black pepper.
- Check the chicken is cooked through; cut a large piece in half, the flesh should be white and the juices running clear.
- Just before serving, stir the roasted sweet potato and spinach into the curry to wilt. Serve the chicken curry with the wild rice.
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