Chicken & Sweet Potato Curry with Wild Rice

Serving size

1 person 2 people 4 people

Ingredients

1 onion
2 tsp garam masala

(Coriander, Cinnamon, Garlic powder, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
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

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	672Kcal
	587kJ	2811kJ
Fat	5.0g	24g
of which saturates	2.0g	9.5g
Carbohydrates	17g	80g
of which sugars	3.2g	15g
Protein	8.5g	41g
Salt	0.06g	0.27g
Fibre	2.3g	11g

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, Ground Ginger, Pimento, Cumin, Clove, Ground Black Pepper, Turmeric, Ground Cardamom, Cayenne)
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)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	140Kcal	682Kcal
	587kJ	2853kJ
Fat	4.9g	24g
of which saturates	2.0g	9.5g
Carbohydrates	17g	82g
of which sugars	3.2g	15g
Protein	8.5g	41g
Salt	0.06g	0.28g
Fibre	2.4g	12g

Back

High protein 1/3 daily fibre 6 plants

Chicken & Sweet Potato Curry with Wild Rice

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Poultry

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.

Cooking Instructions

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.

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.