Oven-Baked Thai Style Chicken & Sweet Potato Curry
with Chickpeas, Spinach and Jasmine Rice
This Oven-Baked Thai Style Chicken & Sweet Potato Curry is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Lime
1 carton(s)
Chickpeas
45 grams
Yellow Thai Style Paste
180 milliliter(s)
Coconut Milk
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
150 grams
Jasmine Rice
40 grams
Baby Spinach
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
240 grams
Diced British Chicken Breast
Not included in your delivery
1 tsp
Sugar for the Sauce
150 milliliter(s)
Water for the Sauce
300 milliliter(s)
Water for the Rice
Nutritional information
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).
Halve the lime and cut into wedges. Drain and rinse the chickpeas.
Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.
Add the yellow Thai style paste and fry until fragrant, 1-2 mins.
Stir in the coconut milk, soy sauce, peanut butter, sugar and water for the sauce (see pantry for both amounts). Mix well until combined.
Bring the sauce back up to the boil, then stir through the diced chicken, sweet potato chunks and chickpeas.
Pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven until the chicken is cooked through and the sauce has thickened, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
When there is 20 mins left of cooking time left, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).
When the curry has finished cooking, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Squeeze in some lime from a lime wedge. Taste and season with more salt, pepper or lime juice if you feel it needs it. TIP: Add a splash of water if it's a little too thick.
When everything's ready, fluff up the rice with a fork and share between your bowls.
Top with the chicken and sweet potato curry and sprinkle over the peanuts to finish.
Serve with any remaining lime wedges alongside for squeezing over.
Enjoy!
