Skinni chicken tikka masala with sweet potato bhaji


  • 1 pack Skinni chicken tikka masala
  • 1 sweet potato, coarsely grated
  • 1 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tbsp fresh coriander, for garnish

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 1
let's get started
Indulge in the familiar joy that is chicken tikka masala, but without the gutbusting fat. We take our Skinni chicken tikka masala and serve it with a simple twist on onion bhaji. Grated sweet potato is mixed with a minimal amount of oil, seasoned with whole cumin seed, and baked in the oven. It isn't crispy, but still makes an excellent side to go with the low fat curry. It is super quick and easy to make too. 

The benefits of sweet potato are by now well known, with most major retailers in the convenience sector producing sweet potato versions of white potato classics. As part of a balanced approach to eating, don't feel that you need to instantly swap each white potato dish for a sweet potato version; it doesn't taste or behave in the same way. Here however, they suit the recipe perfectly. The slightly sweet yet savoury flavour, boosted by the cumin seeds, and the soft texture with little crisp pieces of charred ends, actually stands in really well for those whom onion bhajis are generally non-negotiable. 

Sweet potato is pretty powerful stuff, nutritionally speaking. Full of fibre and vitamin A, it won't boost your blood sugar levels as white potato can. Some studies suggest that sweet potato can actually help lower blood sugar.

The lean chicken breast in our Skinni chicken tikka masala not only tastes and feels as chicken should, but it has some pretty good health credentials too. A natural mood booster thanks to the amino acid tryptophan, chicken is also a great source of fatigue fighting vitamin B6. 

Let's not forget that spices are also part of nature's pharmacy and can offer much in the way of health protection. 

Adding a good handful of fresh coriander, or even mint to the final dish will add a bit of extra green goodness too.

1. Cook your Skinni curry according to the pack instructions.

2. Preheat the oven to 200C.

3. Toss the potato with the cumin seeds and oil.

4. Place handfuls of the mix on a baking tray and place in the hot oven.

5. About halfway through, press down with a spatula and very carefully flip the bhaji over. You will have stray bits on the outside that burn and a softer middle (sweet potato cooks far more quickly than white). Discard any overly burnt bits, but keep a few as they suit the flavours well.

6. Serve the hot Skinni curry with the bhajis and a salad if desired.

Nutrition Facts
Serving size: Entire recipe (416g).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 362.88
Calories From Fat (42%) 153.34
Calories From Protein (4%) 14.97
Calories From Carbohydrates (54%) 194.56
Calories From Alcohol (0%) 0
% Daily Value
Total Fat 10.12g 16%
Saturated Fat 1.69g 8%
Monounsaturated Fat 3.59g 
Polyunsaturated Fat 0.55g 
Trans Fatty Acids g 
Cholesterol 0mg 0%
Sodium 42.23mg 2%
Potassium 277.48mg 8%
Total Carbohydrates 30.13g 10%
Fibre 2.28g 9%
Sugar 2.8g 
Sugar Alcohols g 
Net Carbohydrates 27.85g 
Protein 43.98g 88%
Vitamin A 9518.14IU 190%
Vitamin C 2.8mg 5%
Calcium 41.78mg 4%
Iron 1.89mg 11%
Vitamin E 0.98mg 10%
Vitamin D 0IU 0%
Thiamin 0.07mg 5%
Riboflavin 0.05mg 3%
Niacin 0.5mg 3%
Vitamin B6 0.15mg 8%
Folate 9.84mcg 2%
Vitamin B12 0mcg 0%
Pantothenic Acid 0.54mg 5%
Vitamin K 16.39mcg 20%
Phosphorus 42.95mg 4%
Magnesium 24.98mg 6%
Zinc 0.32mg 2%
Copper 0.13mg 7%
Manganese 0.25mg 13%
Selenium 0.54mcg <1%
Alcohol 0g 
Caffeine 0mg 
Water 54.09g 0%