30 Minute Indian Chicken Sweet Potato Curry.
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs
- 2 tablespoons yellow curry powder
- 1 tablespoon garam masala
- 1/4 teaspoon cayenne pepper, use to taste
- salt and chili flakes
- 6 tablespoons salted butter
- 1 onion, chopped
- 1 medium sweet potato, chopped
- 3 cups canned coconut milk
- 1/2 cup fresh cilantro
- 2 cups fresh baby spinach
- cooked rice, for serving
- fresh Naan, for serving
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Instructions
- 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.
Source
Original recipe: View Original
