Sweet Potato Chicken Curry is a seasonal recipe, as sweet potato is a seasonal vegetable. Usually we boil, peel and directly take the sweet potato but most of don’t like it. After getting the health benefits of sweet potatoes as it helps in getting rid of cancer-friendly free radicals, good for diabetes, also helps in proper muscular growth and in digestion. Let me share the recipe…

CLICK HERE for more chicken recipes and CLICK HERE for Sweet Potato Paratha recipe.

Weekends are mostly meant for parties and so I am taking to Fiesta Friday #157 hosted by Angie@thenovicegarderner.

 

Ingredients:

• Sweet Potato – 200 gm
• Chicken – 250 gm
• Onions – 2 nos (medium size)
• Ginger (I “inch) – 1 no
• Garlic – 6 cloves
• Tumeric powder – ½ tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Chilli powder – 1 tsp
• Cumin powder – 2 tsp
• Mustard seeds – ¼ tsp
• Split Blackgram – ¼ tsp
• Curry leaves – a sprig
• Salt to taste
• Coconut oil – 2 tbsp

Making of Sweet Potato Curry –

Preparation:

• Peel and finely chop the onions, ginger and garlic into pieces.
• Peel and roughly cube the sweet potato into medium pieces.
• Heat oil in a kadai, add mustard, split blackgram and curry leaves, wait until they crackle.
• Add the onions, ginger and garlic and cook until they turn golden brown in color.
• Add the sweet potatoes, followed by all the spice powders and salt.
• Cook until the raw smell goes off. Add the chicken pieces and cook for a min.
• Pour 2 cups of water, cover and cook until the chicken and sweet potatoes are cooked.
• Remove the lid, cook in medium flame until the curry thickens and the oil starts floating on the top.
• Garnish with coriander leaves.

Serve hot with steamed rice and any stir-fry/poriyal.