Although generally sweeter in taste, sweet potatoes are regarded as much healthier than the standard, more familiar potato. Sweet potatoes are an extremely good source of beta-carotene, Vitamin A & Vitamin C. They are also thought to have both antioxidant & anti-inflammatory properties.
My Sweet Potato & Chicken Curry is always a big hit, especially with kids. This dish is a great way to introduce your guests to Indian cuisines. The inherent sweetness of the sweet potato adds a wonderful layer of flavor & complexity to this tasty dish.
SWEET POTATO & CHICKEN CURRY
Ingredients:
1 lb boneless/skinless chicken, cut into 1” size pieces
2 large sweet potatoes, peeled & cubed
1 medium onion, finely chopped
2 garlic cloves, peeled & finely minced
1” piece of ginger, peeled & finely grated
2-3 small green Thai chilies, slit I half lengthwise (to taste)
½ tsp turmeric (haldi)
½ tsp red chili powder, to taste
½ tsp kala/goda masala (or garam masala)
1 tsp ground coriander powder
½ tsp black mustard seeds
1 tsp cumin seeds
3-4 dried red chilies, to taste
5-6 fresh curry leaves
pinch of asafetida (hing)
½ tbsp Kasoori methi (dried fenugreek leaves)
1 cup thick coconut milk
2 tbsp vegetable oil
2 tbsp toasted coconut flakes for garnish
freshly chopped cilantro leaves for garnish
METHOD:
In a small bowl, combine the turmeric with the red chili powder, kala masala, ground coriander powder & about 2 tbsp or so of water. Mix well to combine & set aside until needed.
In a medium size pot on medium high heat, add the oil. When hot, carefully add in the mustard seeds & allow them to splatter. Then quickly add in the cumin seeds along with the dried red chilies, curry leaves, asafetida & Kasoori methi. Next, add in the onions along with the garlic, ginger & green chilies. Let cook until the onions are translucent & have softened. Then add in the reserved spice mixture from above & stir well to combine. At this point, you can add in the chicken pieces & mix well so that they are well coated with all of the spices & aromatics. Let cook for 4-5 minutes & then add in the coconut milk along with about ½ cup or so of water & bring the mixture to a gentle boil.
Now slowly add the sweet potatoes & stir well to combine all of the ingredients. Bring to a gentle boil, cover & let cook until the sweet potatoes are fork tender & the chicken is fully cooked – about 8-10 minutes or so. If the curry sauce has slightly reduced, simply add more coconut milk (or water) as desired. Garnish with cilantro leaves & the toasted coconut. Serve as part of any delicious Indian meal.
VARIATIONS:
Feel free to add a cup or so of cooked chickpeas along with the sweet potatoes for a little extra protein. This curry can also be made using pumpkin or butternut squash as well.
