Chicken, Sweet Potato & Dill Curry Recipe
Description:
This unique Chicken, Sweet Potato, and Dill Curry brings together a delightful blend of flavors that are both aromatic and satisfying. The tender chicken pairs wonderfully with the sweetness of the sweet potato, and the dill leaves add a refreshing twist that enhances the dish’s complexity. The curry base is made by sautéing onions with whole spices, then blending it with fresh dill for a fragrant, flavorful paste. Once combined with chicken and sweet potatoes, it is pressure-cooked to perfection, allowing the flavors to meld beautifully.
Cuisine: North Indian
Course: Lunch
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken | 200 grams, cut into small pieces |
| Sweet Potato | 1, peeled and chopped into small pieces |
| Bay Leaf (Tej Patta) | 1 |
| Salt | To taste |
| Oil | For cooking |
| Ingredients to Grind | |
| Coriander (Dhania) Seeds | 2 teaspoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cinnamon Stick (Dalchini) | 1 inch |
| Onion | 1, chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Dill Leaves | 1 cup |
Preparation Time
| Time |
|---|
| 10 minutes |
Cooking Time
| Time |
|---|
| 30 minutes |
Instructions
-
Prepare the Masala Paste:
- Heat a small skillet with 1 teaspoon of oil. Add coriander seeds, cumin seeds, and a cinnamon stick. Let them sizzle for a few seconds, releasing their aroma.
- Add chopped ginger and garlic to the skillet. Allow them to soften for a few seconds.
- Add the chopped onion and sauté until it turns translucent. Continue frying until the onions become golden brown and caramelized.
- Turn off the heat and transfer the sautéed onion mixture to a grinder. Grind it into a smooth paste.
- Add the dill leaves and a small amount of water to the grinder. Grind again until you get a smooth, fragrant puree.
-
Cook the Curry:
- Heat oil in a pressure cooker. Add the bay leaf and the ground paste to the pot. Sauté the paste for about 10 minutes, allowing it to cook and develop rich flavors.
- Add the sweet potato cubes, chicken pieces, and salt. Pour in about 1/2 cup of water to create the curry base.
- Close the pressure cooker and cook for about 4 whistles, allowing the chicken and sweet potatoes to tenderize and absorb all the flavors.
-
Serve:
- Once the pressure releases, open the cooker and check the consistency. Adjust the salt if necessary.
- Serve the Chicken and Sweet Potato Dill Curry hot with Methi Laccha Paratha and Beetroot Raita for a wholesome, complete meal.
Nutritional Information:
While the exact nutritional information depends on serving sizes and specific ingredients used, this dish is a balanced combination of protein, vegetables, and healthy fats. Sweet potatoes provide a source of dietary fiber and vitamin A, while dill offers antioxidants and digestive benefits.
This Chicken, Sweet Potato & Dill Curry is a flavorful and hearty dish perfect for a comforting lunch. The combination of aromatic spices, tender chicken, and subtly sweet potatoes will surely make it a favorite in your meal rotation. Enjoy it with a side of Indian flatbreads or rice for a filling and nutritious meal!
