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.
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).
- Ginger: 200 g
- Tikka masala: 3 tablespoons
- Plain (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.
- 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.
- 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.
- 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.
- Coconut oil: 2 tablespoons
6
Add 2 tablespoons of tikka masala, paprika, and sauté for another minute after mixing well.
- Tikka masala: 3 tablespoons
- Paprika: 1 tablespoon
7
Add chicken with marinade, tomatoes, and sweet potato sliced into 5 mm thick half-moons.
- Chicken thighs: 800 g
- Canned diced tomatoes: 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.
- Almond: 50 g
- Lemon: 0.5 piece
10
Mix well and serve topped with chopped cilantro, with chapati, rice, or salad to your taste.
- Cilantro: to taste