Or my version of it. Love the creamy nutty flavor of the sauce. And these white sweet potatoes are growing on me. I bought one by accident once and I really like how they are the perfect balance between white potatoes and sweet potatoes. One, they’re healthier than white potatoes… but they also have a denser, drier texture than sweet potatoes. Mushy sweet potatoes are no bueno, but that doesn’t seem to be a problem with its paler cousin.
This was totally a throw together after work kind of meal. Since I made it up as I went, I’ll have to clean up this recipe in the future when I try it again….Curry is hard to mess up though. Creative liberty is encouraged (:
INGREDIENTS:
- 3-4 chicken thighs, yields ~1.5 cups cubed
- 1 large white sweet potato
- 1 medium onion, chopped finely
- 1/2 cup golden raisins
- 1 tsp cumin
- 1 tsp whole coriander seeds, crushed
- 1 tsp tumeric
- 1 tsp garam masala
- 1 tbs curry powder
- ~3/4 cup greek yogurt
- 2-3 cups chicken stock
- 1/4 cup roasted salted pistachios
- 1/4 cup cashews
- optional: 2 tbs ghee
- frying oil
- salt
INSTRUCTIONS:
- Preparation: Cut chicken in to 1.5 inch cubes. Cut sweet potato into 1 inch cubes. Grind nuts in a blender to a fine powder.
- In a large bowl, combine all spices and half the ground nuts. Add chicken and yogurt. Mix and coat evenly. Set aside and marinate (do this ahead of time if you’d like. I did not marinate longer than 30 min and it was fine.)
- In a 3.5qt dutch oven or pot, heat oil over high heat. Add onions, salt generously, and saute until soft and caramelized (~15min or so. Add a dash of chicken stock to speed up the softening processes).
- Add chicken and more oil if the pot is dry (or ghee if you have it). Stir often and let chicken brown for 5 min.
- Add chicken stock, deglaze bottom of the pan, and let it come to a boil. Add sweet potatoes and the rest of the nut mixture. Reduce heat to a simmer and cover for 30 min. Optional: add 1-2 tsp corn starch to some cold water, stir to dissolve, and pour into curry to let it thicken.
- Add raisins, continue to simmer 10 min or until potatoes are fork tender.
- Serve over rice, with naan, or if you’re trying to be healthy like me, over a big bowl of steamed broccoli. (:
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