halfbakedharvest4.5
30 Minute Indian Chicken Sweet Potato Curry
Quick, creamy, and warmly spiced. Simply pile over rice, swipe with naan, and hello cozy night!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
1. In a large Dutch oven or Braiser, toss the chicken with the curry powder, garam masala, cayenne, and season with salt and chili flakes. Add the onions and 3 tablespoons of butter. Set the pot over high heat. Melt the butter and cook until the butter begins to brown around the chicken and you are smelling those spices. 2. To the pot, add 3 tablespoons of butter and the sweet potatoes. Toss them around in the butter, mixing everything. 3. Reduce the heat to low. Add the coconut milk and 1/2 cup of water. Add the cilantro to the top. Partially cover and simmer for ⏱️ 15-20 minutes, or until the chicken is cooked through. Stir in the spinach. Season to taste with salt and chili flakes.4. Serve the chicken and sauce over rice. Top with fresh cilantro. We love this with a warm piece of naan.
garam masala1 tablespoonsalt and chili flakesonion, chopped1fresh Naan, for serving
Nutrition Facts
calories
599 kcal
serving Size
1 serving
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