Chicken and Sweet Potato Tikka Curry

6 servings

50 minutes

Tikka curry with chicken and sweet potato is a delightful dish with a rich aroma of spices and a tender texture. Originating from Indian cuisine, it is adapted for European tastes while maintaining spicy depth but with a mild level of heat. Chicken thighs marinated in yogurt with tikka masala and ginger become especially juicy. Sweet potato adds a sweet note to the curry, nicely complementing the spiciness of the spices. Coconut milk softens the flavor, adding a creamy consistency, while almond flour makes the texture even more velvety. The dish pairs wonderfully with rice, chapati, or fresh vegetables.

Energy value per serving

• Calories: 490.6
• Proteins: 29.9g
• Fats: 30.6g
• Carbohydrates: 25.5g

Ingredients

• Chicken thighs: 800 g
• Lemon: 0.5 pc
• Natural yoghurt: 150 g
• Tikka Masala: 3 tbsp
• Chili powder: 0.3 tsp
• Ginger: 200 g
• Onion: 1 head
• Garlic: 3 clove
• Coconut oil: 2 tbsp
• Canned tomatoes in pieces: 1 jar
• Coconut milk: 200 ml
• Paprika: 1 tbsp
• Coriander: to taste
• Sweet potato: 2 pc
• Almond: 50 g

Cooking steps

1. Start preparing a day in advance. For the marinade, peel and grate a 2 cm piece of ginger, blend it with 2 tbsp of tikka masala mix, yogurt, and 1 tsp of mild ground chili until completely smooth (can substitute with fresh or dried chili).

   Required ingredients:

   • Ginger: 200 g
   • Tikka Masala: 3 tablespoons
   • Natural yoghurt: 150 g
   • Chili powder: 0.3 teaspoon

2. The main thing is to know your sensitivity to chili; don't add chili at all if you're not sure it won't be too spicy for you, as an alternative you can replace it with dry adjika.

   Required ingredients:

   • Chili powder: 0.3 teaspoon

3. Cut the chicken into medium pieces (about 0.5 pieces for kebabs), pour the marinade over the chicken, and mix well. Refrigerate ideally overnight, but at least for an hour.

   Required ingredients:

   • Chicken thighs: 800 g

4. Make a homogeneous mass from onion, garlic, and a second piece of 2 cm grated ginger using a food processor, but leave some chunks for a salsa-like consistency.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 3 cloves
   • Ginger: 200 g

5. Heat coconut oil in a pan and sauté the onion mixture for about 5 minutes over medium heat, stirring constantly to prevent burning.

   Required ingredients:

   • Coconut oil: 2 tablespoons

6. Add 2 tablespoons of tikka masala, paprika, and sauté for another minute after mixing well.

   Required ingredients:

   • Tikka Masala: 3 tablespoons
   • Paprika: 1 tablespoon

7. Add chicken with marinade, tomatoes, and sweet potato sliced into 5 mm thick half-moons.

   Required ingredients:

   • Chicken thighs: 800 g
   • Canned tomatoes in pieces: 1 jar
   • Coconut milk: 200 ml
   • Sweet potato: 2 pieces

8. Mix well and simmer over medium heat for about 30 minutes, stirring occasionally.

9. 5 minutes before the end, if the curry is too runny, add 50 g of ground almond flour and the juice of half a lemon.

   Required ingredients:

   • Almond: 50 g
   • Lemon: 0.5 piece

10. Mix well and serve topped with chopped cilantro, with chapati, rice, or salad to your taste.

    Required ingredients:

    • Coriander:  to taste