Advertisement
This chicken curry recipe is the taste of my childhood. Unlike most traditional Indian curries, this chicken curry is not spicy, but sweet and savory. It tastes a lot like the traditional sweet potato casserole dish we often make for thanksgiving dinner.
Savory Chicken Curry Ingredients
- 3 chicken breast, cubed
- 1 large white onion, diced small
- 4 medium sized or 2 large sized sweet potato, cut into quarters
- 4 tbsp olive oil
- 2 cups coconut water
- 1/4 cup coconut milk
- 1/4 cup half and half
- 2 tbsp plain cream cheese
- 1 1/2 tbsp ginger powder
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tbsp salt
- 3 tbsp sugar
- 3 tbsp curry powder
- 1 1/2 tbsp cinnamon
- 1 tsp rose water (optional)
Savory Chicken Curry Preparation
- In a deep saute pan, saute the onions and sweet potatoes until onions begin to soften
- Add all the spices to the oil and saute until spices dissolve in oil
- Add the chicken and continue to saute the until onions become caramelized
- Lower the heat and add the rose water, coconut water, coconut milk, half and half and cream cheese and stir well until cream cheese melts
- Raise the heat to medium and allow the chicken curry to simmer for 20 minutes
- Serve over white Basmati rice or with Naan and ENJOY!
Preparation Time: Approximately 45 Minutes/ Recipe Serves 4
Photo courtesy of: Thomas Steiner
The recipe looks amazing.
One question for you – I stay away from dairy and was thinking of replacing the cream cheese by cutting back on the coconut water and substituting coconut cream.
Any thoughts?
Hi Doug, I think coconut milk will work perfectly well. But, I would use slightly less sugar too, if you’re going to use coconut milk, just to make sure that it doesn’t turn out too sweet. When you do make this recipe be sure to let me know if it works well with coconut milk because in that case I will look into modifying this recipe to cut back on the dairy as well. Thx
Hi Paulin… I love chicken curry but never add sweet potatoes in my cook. I had a plan to make your version of chicken curry and a thing I want to ask. what kind of sweet potato I should use? As I know, purple sweet potato has the highest sweet level among all types of sweet potato. Besides it has the softest flesh among all. Is that okay if I use this type?
I’m in the same boat with Doug. I love chicken curry but never add any cream or dairy milk into it. Instead I use coconut milk. It was great Paulin, you should try it.
Hi Yui, I don’t see why you can’t use purple sweet potatoes. I used yams: the yellow sweet potatoes. Please let me know how your version turns out