Chicken Curry With Sweet Potatoes Recipe
Chicken Curry with Sweet Potatoes is a heartwarming dish that blends the richness of tender chicken with the sweetness of the potatoes, creating a delightful balance of flavors. This North Indian-inspired recipe, filled with aromatic spices and a creamy yogurt base, offers a delicious and satisfying meal perfect for dinner. It pairs wonderfully with Lachha Parathas, Jeera Rice, or a refreshing Lachedar Kakdi Pyaz Kachumber for a complete feast. Letβs dive into the detailed preparation of this comforting curry.
Ingredients:
Ingredient | Quantity |
---|---|
Chicken (cut into pieces with bones) | 250 grams |
Sweet Potatoes (diced) | 2 medium-sized |
Coriander (Dhania) Leaves (finely chopped) | 5 sprigs |
Curd (Dahi/Yogurt) | 1/2 cup |
Salt | To taste |
Turmeric powder (Haldi) | 1 teaspoon |
Red Chilli powder | 1 teaspoon |
Sunflower Oil | 1 teaspoon |
Onion (thinly sliced) | 1 medium-sized |
Garlic (finely chopped) | 6 cloves |
Ginger (grated) | 2 inches |
Green Chilli (finely chopped) | 1 |
Homemade Tomato puree | 1/2 cup |
Whole Black Peppercorns | 3 |
Cloves (Laung) | 3 |
Cinnamon Stick (Dalchini) | 1-inch piece |
Cumin seeds (Jeera) | 1 teaspoon |
Coriander Seeds (Dhania) | 1 teaspoon |
Byadagi Dried Chillies | 2 |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 3
Cuisine: North Indian
Course: Dinner
Diet: Non-Vegetarian
Instructions:
-
Preparation of Ingredients:
Begin by washing the chicken pieces thoroughly. Ensure the pieces are bone-in to retain moisture and flavor during cooking. Peel the sweet potatoes and dice them into medium cubes.βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
Marinating the Chicken:
In a large mixing bowl, add the chicken pieces and diced sweet potatoes. To marinate, mix in the yogurt, salt, turmeric powder, and red chilli powder. Stir everything together until well-coated. Set the marinated chicken and potatoes aside for at least 15 minutes, allowing the flavors to meld together. -
Roasting Whole Spices:
In a medium skillet, heat it over a medium flame and add the whole spices: black peppercorns, cloves, byadagi dried chillies, coriander seeds, cumin seeds, and cinnamon stick. Roast them gently until they release a rich aroma. Once theyβre fragrant, remove from the heat and let them cool for a few minutes. Grind these roasted spices into a smooth powder using a spice grinder or a mortar and pestle. -
Cooking the Curry:
In the same skillet, heat the remaining teaspoon of sunflower oil. Once the oil is hot, add a few curry leaves (optional for extra flavor) and let them splutter. Then, add the thinly sliced onions. Stir-fry until the onions soften and turn golden brown. -
Adding Aromatics:
Add the finely chopped ginger, garlic, and green chilli to the skillet. SautΓ© for a minute until fragrant. Then, add the ground spice mixture to the pan, stirring to coat the onions and aromatics evenly. Let the spices fry for a few seconds, releasing their full flavor. -
Adding Tomato Puree:
Pour in the homemade tomato puree and mix well. Allow it to cook for 2-3 minutes, letting the tomato sauce thicken slightly and blend with the spices. -
Cooking Chicken and Sweet Potatoes:
Now, add the marinated chicken and sweet potato cubes into the skillet. Stir everything together, ensuring the chicken and potatoes are well-coated with the spice mixture. Add about 1 to 1.5 cups of water to the pan, depending on the desired consistency of the curry. Stir, then cover and let the curry simmer for 40-45 minutes, or until the chicken is fully cooked, tender, and the sweet potatoes are soft. -
Final Touches:
Once the curry is cooked, taste and adjust the seasoning if needed. Turn off the heat and stir in the freshly chopped coriander leaves for a burst of freshness. -
Serving:
Serve your Chicken Curry with Sweet Potatoes hot with accompaniments like Lachha Parathas, Jeera Rice, or a crisp Lachedar Kakdi Pyaz Kachumber for a wholesome meal. Enjoy the delightful mix of tender chicken, sweet potatoes, and aromatic spices in every bite.
Tips for Perfect Chicken Curry with Sweet Potatoes:
- Spices: Byadagi dried chillies are used for their mild heat and color. If you prefer a spicier curry, you can increase the amount of red chilli powder or add more green chillies.
- Sweet Potatoes: The natural sweetness of sweet potatoes beautifully balances the heat from the spices. If you prefer a firmer texture for the sweet potatoes, reduce the cooking time slightly.
- Yogurt: The yogurt helps tenderize the chicken and adds a rich, creamy texture to the curry. If you want an even creamier consistency, you can add a tablespoon of cream at the end.
- Accompaniments: Lachha Parathas are particularly ideal as they help scoop up the curry, but Jeera Rice or any other steamed rice also make great pairings.
Nutritional Information (Per Serving):
Nutrient | Amount |
---|---|
Calories | 300 kcal |
Protein | 25 grams |
Fat | 15 grams |
Carbohydrates | 25 grams |
Fiber | 5 grams |
Sugar | 7 grams |
Sodium | 450 mg |
Chicken Curry with Sweet Potatoes is a comforting, flavorful dish with a beautiful combination of savory and subtly sweet elements. With its rich aromatic spices and the creamy texture of yogurt, itβs a perfect meal for a cozy dinner or a family gathering. Donβt forget to pair it with your favorite flatbreads or rice for the ultimate North Indian meal experience!