Chicken and Sweet Potato Tikka Curry
Main Dishes • European
Description
Chicken and Sweet Potato Tikka Curry
Ingredients
- Chicken Thighs 30 oz
- Lemon ½ piece
- Natural Yogurt 5 oz
- Tikka Masala 3 tablespoons
- Mild Chili Spice ¼ teaspoon
- Ginger 5 oz
- Onion 1 head
- Garlic 3 cloves
- Coconut Milk 2 tablespoons
- Canned Tomatoes (Pelati) 1 can
- Coconut Milk 5 fl oz
- Paprika 1 tablespoon
- Cilantro to taste
- New Potatoes 2 pieces
- Chopped almonds 0 oz
Step-by-Step Guide
Step 1
Start preparing a day in advance. For the marinade, peel and grate a piece of ginger about 2 cm in size, blend it with 2 tablespoons of tikka masala, yogurt, and 1 teaspoon of mild chili powder until you have a completely smooth paste (you can substitute with fresh or dried chili).
Step 2
The key is to know your tolerance for chili; if you're unsure, it's better not to add any chili at all, or you can substitute it with dry adjika.
Step 3
Cut the chicken into medium pieces (about the size of 0.5 pieces for skewers), pour the marinade over the chicken, and mix well. Refrigerate ideally overnight, but at least for 1 hour.
Step 4
Using a food processor, make a homogeneous mixture from the onion, garlic, and the second piece of grated ginger (2 cm), but leave some chunks for a salsa-like consistency.
Step 5
Heat coconut oil in a pan and sauté the onion mixture for about 5 minutes over medium heat, stirring constantly to prevent burning.
Step 6
Add 2 tablespoons of tikka masala, paprika, and after mixing well, sauté for another minute.
Step 7
Add the chicken along with the marinade, tomatoes, coconut milk, and sweet potatoes cut into half-moons about 5 mm thick.
Step 8
Mix well and simmer over medium heat for about 30 minutes, stirring occasionally.
Step 9
5 minutes before the end, if the curry is too watery, add 50 g of almonds ground to a flour-like consistency and the juice of half a lemon.
Step 10
Mix well and serve, garnished with chopped cilantro, with chapati, rice, or salad to your taste.
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