Cook time: 35 mins | Prep time: 15 mins | Serves: 4-6

Serve per person: $3.84

Ingredients.

• 1 (450g) sweet potato, peeled, sliced into 1cm batons (8cm long)

• 1 cup basmati rice, rinsed well

• 2 tablespoons tikka masala paste, medium heat

• 1 tablespoon honey

• 1 x 400g can coconut milk

• 600g chicken thighs, no skin

• 50g butter, cubes - optional

• salt and cracked pepper to taste

To serve - optional toppings

• 1 cup plain yoghurt

• 1 tablespoon fried shallots

• 5g fresh basil leaves

• 20 ml olive oil to drizzle

Method.

1. Preheat oven to 180ºC fan (356ºF).

2. In a large shallow casserole dish add sweet potato, rice, tikka masala, honey, coconut milk and 200ml of water. Stir through to combine.

3. Add chicken thigh fillets and butter on top. Add salt and pepper.

4. Place in the oven for 35 minutes. After 35 minutes, place under the grill on high to crisp the top for 3-5 minutes.

5. Serve with yoghurt, fried shallots, basil leaves and a drizzle of olive oil.

Enjoy! Amanda x