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. Let’s 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:
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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.
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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 they’re 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. Sauté 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, it’s a perfect meal for a cozy dinner or a family gathering. Don’t forget to pair it with your favorite flatbreads or rice for the ultimate North Indian meal experience!
