For the chicken:

For the chilli sweet potato:

  • Sweet potato 900.0 g
  • KNORR Professional Mixed Chilli Puree 750g 30.0 g
  • Vegetable oil 50.0 ml

For the dressing:

To serve:

  • Red onions 100.0 g
  • ChicoryRed & White 500.0 g
  • Little gem lettuce 290.0 g
  • Crispy Chilli Channa 100.0 g


  1. For the chicken:

    • Pre-heat the oven 180c.
    • Cut the chicken breast in to large dice and place in to a mixing bowl then add the KNORR PataksJalfrezi paste and mix together. Cover, chill and marinade for 2 hours.
    • Place the chicken on to an oven tray and then bake for 15 minutes.
    • Blend the mint, coriander, tamarind and water together then pour in to a bowl.
    • Remove the chicken from the oven and add to the puree and toss together then pour on to a flat tray and allow to chill completely.
  2. For the chilli sweet potato:

    • Pre-heat oven 180c.
    • Peel and dice the sweet potato in to 2cm cubes.
    • Place in to a mixing bowl along with the oil and KNORR Mixed Chilli Puree and toss together.
    • Pour the sweet potato on to flat oven tray and bake for 20 minutes then remove from the oven and allow to cool.
  3. For the dressing:

    • Whisk the HELLMANN'S Light Mayonnaise, yoghurt, waterand KNORR Garlic Puree together then spoon in to portion pots.
  4. To serve:

    • Wash and drain the chicory and little gemleaves then place in to the bottom of a salad container.
    • Add the sliced chicken and sweet potato then sprinkle over the spiced channa then top with the sliced red onion.
    • Serve with the dressing on the side.
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