Tender chicken pieces are stewed in a creamy, mildly spicy sauce making this an irresistible Indian food favourite.
Course Main Course
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 6
Calories 380kcal
Author Kevin Lamoureux
Ingredients
8bonelessskinless chicken thighs
1sweet potatopeeled and cubed
1cupchicken broth
½cupwater
1large yellow onionchopped
1large clove of garlicminced
½red bell pepperdiced
2tbspbutter
2tbspcurry powder
1tbspchili powder
1tspcinnamon
1cuppassata or tomato sauce
½cup10% cream
½cupfresh cilantro(coriander) finely chopped for garnish
Instructions
Cut chicken into pieces about 1½-2 inches (not too small since you will have to remove them from the pot later).
Partially cook the sweet potato in the chicken stock and water mixture. (About 5 minutes on high in a microwave using a covered dish or 8-10 minutes at a medium boil on the stove in a small covered saucepan)
Melt 1 tbsp butter in a wok or large, deep frying pan and sauté the onion and pepper until tender.
Add another tbsp of butter, the garlic, spices and chicken pieces. Cook for about 3 minutes, stirring frequently.
Add the tomato sauce and cooked sweet potatoes and their liquid (chicken stock and water) to the wok. Bring to a boil. Reduce, cover and simmer for about 20 minutes or until chicken is cooked and tender. Stir occasionally.
Turn off the heat and remove the chicken pieces.
Add the cream and puree the sauce with an immersion blender or add it in batches to a blender.
Return the chicken (and sauce) to the pot and reheat before serving.
Notes
Garnish with cilantro and serve with naan bread and basmati rice.