Yellow Chicken Curry with Sweet Potato and Lotus
3 servings
40 minutes
Yellow chicken curry with sweet potato and lotus is a vibrant embodiment of Indian cuisine, harmoniously blending spicy, sweet, and creamy flavor notes. The dish's origins delve deep into Indian gastronomic tradition, where spices play a key role in creating rich flavor compositions. Tender chicken thigh infused with teriyaki and ginger is complemented by airy popcorn and a rich curry sauce. Velvety sweet potato puree adds sweet tenderness, while the exotic lotus root contributes a crunchy texture. Cilantro finishes the ensemble with freshness and aroma. This dish is not just nutritious — it creates a whole range of taste sensations, turning each meal into an exciting culinary journey. An ideal choice for gourmets who appreciate flavor balance and original textures.
1
Fry chicken thighs in vegetable oil, pour in chicken broth and teriyaki sauce, add pickled ginger and reduce the liquid until the chicken is cooked. Then coat the chicken in corn and place it on a plate, drizzle with thick curry sauce beside it, decorate with sweet potato puree, lotus root, and cilantro.
- Chicken thighs: 150 g
- Teriyaki sauce: 40 ml
- Pickled ginger (gari): 10 g
- Chicken broth: 40 ml
- Vegetable oil: 10 ml
- Popcorn: 4 g
- Cilantro: 1 g
- Curry sauce: 90 g
- Lotus root: 30 g
2
To make sweet potato puree, bake the potatoes whole until fully cooked, peel, and blend with butter, adding salt.
- Sweet potato: 60 g
- Butter: 25 g
- Salt: 2 g
3
To prepare yellow curry, dissolve yellow curry paste in cream, add sugar and coconut milk.
- Yellow curry paste: 45 g
- Heavy cream 35% fat: 90 ml
- Palm sugar: 80 g
- Coconut milk: 150 ml