South Indian Chicken Curry
with sweet potatoes / cauliflower / peas
- Cauliflower - 2 cups, florets
- Potatoes, sweet - 3/4 lb, 1” (2.5 cm) cubes
- Ginger - 1 Tbsp, grated
- Garlic - 2 cloves, chopped
- Chicken breasts, boneless and skinless - 1 1/2 lbs, chopped
- Oil, cooking - 1 Tbsp
- Butter - 1 Tbsp
- Tomato paste - 2 Tbsp
- Stock, any type - 3 cups
- Coconut milk, light (14 oz / 397 g can) - 1/2 can
- Peas, sweet (frozen or fresh) - 1 cup
- Limes - 1/2, juice of
- Garam masala - 2 tsp
- Curry powder, yellow (such as Madras) - 2 tsp
- Cumin, ground - 1/2 tsp
- Cinnamon, ground - 1/8 tsp
- Spice mix - Combine garam masala, curry powder, cumin and cinnamon. (Can be done up to 5 days ahead)
- Cauliflower / Potatoes / Ginger / Garlic - Prep as directed. Combine ginger and garlic in one container. (Can be done up to 3 days ahead)
- Chicken - Chop and then season with salt and pepper and tenderize with a fork.
- Heat a Dutch oven over medium-high heat. Add cooking oil and then chicken to heated oil. Saute until chicken is golden brown on the outside, 3 to 4 minutes (it doesn’t need to be cooked all the way through but will finish cooking in the liquid). Transfer chicken to a plate and set aside. Return pan to heat.
- Add butter to hot pan. When melted, add ginger, garlic and spice mix and saute until fragrant, ~2 minutes. Add tomato paste and stir to combine with seasonings. Add stock, cauliflower and sweet potatoes. Bring to a boil. Reduce heat and simmer, covered, until sweet potatoes are tender, 8 to 10 minutes. Add coconut milk, chicken and peas to the pan and continue cooking until everything is heated through.
- Season curry with lime juice, salt, pepper and spices (remember different spices and stock have varying tastes, so you may need to adjust). Enjoy!
Very good and very easy0 Helpful
This was delicious! I'll make this again for sure.0 Helpful
Made with cayenne and red pepper flakes for heat. No dairy or naan but still quite good and filling.0 Helpful
I love extra heat so I added a heavy squirt of habanero Sriracha to my bowl. Very good meal0 Helpful
Just made this for the second time and this time tried it in the Instant Pot. Sauteed the chicken, garlic/ginger/spices/tomato paste, then put in the raw cauliflower, chopped (uncooked) sweet potato, coconut milk, and stock and cooked for 10 minutes with a natural release (for 10 mins). Potato turned to mush but added to the thickness. Taste was fantastic. Served with brown rice and mango chutney.0 Helpful
made it with rice- it was very good!0 Helpful