Butter Chicken & Sweet Potato

with Spinach & Rice

30 MIN

2 Servings

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From the Test Kitchen

We’re putting a unique spin on classic butter chicken—a beloved Indian curry featuring chicken cooked in a rich, spiced tomato sauce—by adding sweet potato and spinach to our sauce. A bed of fluffy white rice is the perfect accompaniment to soak up all of the delicious saucy bites.
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Nutrition

PER SERVING
Calories

840 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
½ cup Long Grain White Rice
2 Scallions
½ lb Sweet Potato
3 oz Baby Spinach
2 Tbsps Tomato Achaar
1 oz Butter
2 Tbsps Tomato Paste
2 Tbsps Mascarpone Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Small dice the sweet potato. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Cook the rice

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the chicken & sauce

Meanwhile, pat the chicken dry with paper towels. Season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the diced sweet potato. Cook, stirring occasionally, 6 to 8 minutes, or until slightly softened. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the tomato paste, tomato achaar, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until combined and the chicken is cooked through.

4 Finish & serve your dish

To the pan of cooked chicken and sauce, add the spinach, butter, and mascarpone. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until the spinach is wilted and the butter is melted and thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished chicken and sauce over the cooked rice. Garnish with the sliced green tops of the scallions. Enjoy!