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Indian Chicken & Sweet Potato Curry

Prep time: 20 min Cooking time: 30 min Makes 5 portions

Our authentic Indian recipe fuses vegetables with sweet potato and the finest halal chicken, in a dish that’s bursting with flavour.


  • 1 onion (150g), chopped
  • 1 teaspoon chopped garlic
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • 1/4 ground black pepper
  • 50g chopped chicken breast
  • 200g canned lentils
  • 100g squash, peeled, chopped
  • 300g sweet potatoes, peeled, chopped


1. Start by chopping the chicken into small pieces and place them in a pan with a teaspoon of garlic, ginger and coriander. Then just half that amount of paprika and a sprinkle of black pepper.

2. Whilst the chicken is browning, you can prepare your energy fueled carbohydrates – sweet potato and (butternut) squash. Pop them into a pan of boiling water and leave to simmer for around 20 mins or until soft.

3. Add a finely chopped onion along with 200g of canned lentils to the chicken. You can boil dried lentils if you prefer but cans are quicker for busy parents and they are just as nutritious.

4. When the chicken is white in the middle and the potatoes has softened, just drain the excess water off and pop both into the food blender/processor.

Voila! For Aisha’s most popular selling recipe. Little ones love the taste of sweet potato, which is packed with beta carotene, a great source of Vitamin A – good for baby’s skin, eye health and immune system.

This meal should make around 4 or 5x  200g servings. Pop the rest of the ingredients into a sealed container in the fridge or freeze for later use.

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