Chicken and Sweet Potato Curry, a harmonious blend of succulent chicken and the natural sweetness of sweet potatoes, is a dish that’ll warm your heart and tantalize your taste buds. This recipe takes inspiration from Indian and Western cuisines, resulting in a fusion of flavours that’s simply irresistible.
In this dish, boneless and skinless chicken breast pieces are cooked to golden perfection and then combined with sweet potatoes, creating a delightful contrast of textures and flavours. The spices in this curry are aromatic and bold, with curry powder and fragrant coriander leave taking centre stage.
The sweet potatoes add a unique twist to the curry, balancing the spices with their natural sweetness and providing a dose of healthy carbohydrates. The masoor dal, or red lentils, enrich the dish with proteins and creaminess.
This Chicken and Sweet Potato Curry is a perfect family dinner option. It’s hearty, wholesome, and quick to make. The flavours are bold but not overly spicy, making it an excellent choice for those who appreciate a milder curry.
For a complete meal, serve this curry with steamed rice, naan, or crusty bread. Combining soft, succulent chicken and sweet, creamy sweet potatoes will leave you craving more. This dish also pairs wonderfully with a side of yoghurt raita or a crisp green salad for a refreshing contrast.
Chicken and Sweet Potato Curry
Chicken and Sweet Potato Curry
Ingredients
- 250 gms ms Chicken Breast (skinless, boneless, chopped)
- 1 Onion (finely chopped)
- 1 tbsp Curry Powder (mixed with 1 tbsp water)
- 200 gms Sweet Potatoes (peeled, chopped)
- 50 gms Masoor Dal (washed, rinsed)
- 200 gms Tomatoes (chopped)
- 1 Brinjal sliced (optional)
- Handful of Coriander Leaves (chopped)
- Oil as required
- Salt to Taste
Instructions
- Heat a little oil in a pan over medium flame.
- Cook the chicken pieces for a minute or two, or until they turn golden. Remove from the pan and set aside.
- Add some more oil to the pan.
- Sauté the onions for a minute and add the curry paste.
- Add the masoor dal, sweet potatoes, and tomatoes.
- Pour 200 to 250 ml of water.
- Bring it to a boil, reduce the flame, and cover with a lid.
- Simmer for 15 to 20 minutes or until the sweet potatoes are tender.
- Add the cooked chicken, and if using, add the sliced brinjal. Cook for another 5 minutes.
- Sprinkle pepper powder, salt, and stir well.
- Garnish with freshly chopped coriander leaves.
- Serve with rice, naan, or bread.
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Frequently Asked Questions (FAQ):
Can I use bone-in chicken for this curry?
Yes, you can use bone-in chicken pieces for a richer flavour. Just adjust the cooking time accordingly to ensure the chicken is fully cooked.
What can I use as a substitute for sweet potatoes?
You can use regular potatoes or butternut squash for a similar texture and sweetness if you don’t have sweet potatoes.
Is this curry spicy?
The level of spiciness can be adjusted by using mild or hot curry powder. It’s a moderately spiced curry that’s family-friendly and not overly hot.
Can I make this curry ahead of time?
Certainly! Like many curries, the flavours often intensify if you allow it to sit for a while. It’s even better the next day, making it an excellent option for meal prep.
What’s a good side dish for Chicken and Sweet Potato Curry?
This curry pairs excellently with steamed rice, naan, or crusty bread. You can also serve it with a side of yoghurt raita for a cooling contrast or a fresh green salad for a lighter option.
Note: image is for illustration purposes only and not that of the actual recipe.
