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Tandoori chicken with coconut sweet potato mash recipe image

Print Tandoori chicken with coconut sweet potato mash

Marinated for a few hours or overnight, this tender tandoori chicken has a fantastic depth of flavour. Its spices are balanced out by the coconut coolness of the sweet potato mash. This is a fairly mild version which should appeal to children; if you prefer more of a kick, add more chilli.


  • 200g plain yoghurt
  • 4cm piece ginger, peeled & grated
  • 2 garlic cloves, grated
  • 1 tsp garam masala
  • 2 tsp each ground cumin & coriander
  • ½ tsp each turmeric, chilli powder & dried mint
  • Juice of 1 lemon
  • 1 tbsp sunflower oil
  • 4 chicken legs
  • 600g sweet potato, peeled & diced
  • 50g creamed coconut block
  • Salt & pepper


  1. In a large bowl, mix the yoghurt, ginger, garlic, spices, lemon juice, oil and 1 teaspoon salt.
  2. Use a sharp knife to make 3-4 slashes in the chicken skin. Toss the chicken legs in the mixture to coat.
  3. Marinate in the fridge for at least 2 hours or overnight if you can.
  4. Remove the chicken and bring it up to room temperature.
  5. Preheat oven to 230°C/Gas 8. Roast the chicken legs in a shallow baking dish for 35-45 minutes, or until they are cooked through.
  6. Meanwhile, boil the sweet potatoes for 20 minutes, until tender. Drain and mash.
  7. In a small heatproof bowl, mix the creamed coconut with 2 tablespoons of boiling water.
  8. Stir to melt the cream into a paste. Mix with the sweet potato. Season and serve with the chicken.
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