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Chicken & turkey· GF · DF · NUTS

Mild Chicken & Sweet Potato Tikka

A creamy, mild tikka with a sauce built on sweet potato and carrot instead of tomato, so it is gentle on reflux.

makes 19 blocks, about 31p each

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BatchJoy
batchjoy.com/recipes/mild-chicken-and-sweet-potato-tikka/
Illustration of a bowl of Mild Chicken & Sweet Potato Tikka
Time
50 min11 min prep · 39 min cook
Makes
19 blocks
Cost per blockPer block
31p
Calories per blockCalories
70 kcal
Fibre per blockFibre
1.3g

You’ll need

Batch size
  • 450gchicken breast, 2cm pieces
  • 300gsweet potato, 1cm dice
  • 200gcarrot, finely grated
  • 200ml (½ tin)light coconut milk
  • 150gfrozen leaf spinach
  • 30gspring onions, sliced
  • 20gground almonds
  • 15gfresh ginger, grated
  • 10mlrapeseed oil
  • 2 clovesgarlic, crushed
  • 16ggaram masala, cumin, coriander, turmeric, sweet paprika
  • 1 cubestock cube
  • 250mlwater

Allergens: Tree nuts. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Basmati rice and a warm chapati · Wrapped in a flatbread with lactose-free yoghurt · With quinoa and steamed green beans

Method

  1. Warm the oil and soften the carrot and half the sweet potato for 8 minutes. Add the garlic, ginger and spices for 1 minute.
  2. Add the coconut milk, stock and almonds. Simmer 10 minutes, then blend smooth. This sweet, orange sauce replaces the tomato.
  3. Add the chicken and the rest of the sweet potato. Simmer, lid on, for 15 minutes until the potato is just tender.
  4. Stir in the spinach from frozen and the spring onions; cook 4 minutes until thick.
  5. Cool and freeze in 70g blocks.
kcalproteincarbsfatfibresalt
Per block706.8g5.5g2.3g1.3g0.27g
Per 3 blocks21020.4g16.5g6.9g3.9g0.81g

Cook’s notes

  • Mild enough for children: the warmth comes from garam masala, not chilli.
  • Stir a spoon of lactose-free yoghurt through at serving if you like it creamier. Don't freeze it in.
  • Thighs give a richer result for about 3p more a block.

Serve it

Basmati rice and a warm chapati · Wrapped in a flatbread with lactose-free yoghurt · With quinoa and steamed green beans.

This is general guidance, not medical advice. IBS triggers vary from person to person, so talk to your GP or a registered dietitian before changing your diet.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 210 kcal and 20.4g protein before rice, bread or potatoes.

Mild Chicken & Sweet Potato Tikka questions

Can I leave out the ground almonds?

The almonds add creaminess and thicken the sauce. Without them it will be a little thinner, so simmer it uncovered for a few extra minutes at the end.

Why is only half the sweet potato blended?

The blended half, with the carrot, makes the smooth orange sauce that stands in for tomato. The other half goes in later so it stays in tender pieces and gives the curry some texture.

Can I use full-fat coconut milk?

Full-fat coconut milk works in the same amount and makes a richer, creamier sauce. The light version keeps it a little lighter.

Sauces that go with it

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Updated . Nutrition, costs and yields are estimates. Gluten-free assumes gluten-free stock cubes.

Cooking Mild Chicken & Sweet Potato Tikka