Skip to main content

Curry Chicken with Yoghurt and Sweet Potatoes



This is the first time that I'm using sweet potatoes in a curry and was very eager to see how this would fare.  The curry turned out to be rich, not heavy with a slight sweet, creamy onion sauce that just melts in your mouth and most important, it was well received by my family members.









This curry dish is very versatile, pairs well with white rice, bread, capati or roti canai.

Recipe for Curry Chicken with Yoghurt and Sweet Potatoes

Ingredients

  • 800 gm free range chicken
  • 10 shallots, pounded
  • 6 pips garlic, pounded
  • 5 cloves
  • 2 cinnamon sticks
  • 1/2  tsp garam masala
  • 2 tomatoes, cut into quarters
  • 200 gm Japanese sweet potatoes cut into medium size cubes
  • 200 ml yoghurt
  • 15 gm Algappas meat curry powder
  • 2 cups water
  • Seasalt to taste
Preparation
  1. Marinate the chicken pieces with the curry powder and a bit of salt for about an hour, set aside.
  2. Saute the pounded shallots, garlic, cloves and cinnamon stick with some oil, fry till fragrant.
  3. Add in the marinated chicken, fry for a while and toss in the sweet potatoes.
  4. Add in 2 cups water, once boiling, reduce heat, cover and cook till chicken is tender and sweet potatoes cooked through.
  5. Fine tune to taste, add in the tomatoes and yoghurt, simmer and turn off heat.  (Do not bring to the boil as the heat will make the yoghurt curdle).
  6. Dish out and serve hot.





I'm submitting this post to  Muhibbah Malaysian Monday   hosted by



Comments

  1. Hi.. wow love your curry chicken and it's a healthy version without coconut milk.
    Look extremely good, can have extra rice...;)

    Have a nice day.

    ReplyDelete
    Replies
    1. Yes, at times I use soymilk instead of coconut. Find it not so heavy.

      Delete
  2. Wah ... ho yeh. What time is dinner? Wait for me ok.

    ReplyDelete
    Replies
    1. Yes, have cooked extra rice. Will wait for you!

      Delete
  3. i wonder if it's good to use pumpkins too..i happened to post a curry dish too today. Last few days i saw you walking in to intrico, didnt call you cos i was in the car and was hurry to go!

    ReplyDelete
    Replies
    1. I think pumpkin will also taste good in a curry. Oh, really, I was in a hurry too.

      Delete
  4. I always advised friend to use natural yoghurt or ground almonds in curries as substitutes for coconut milk. The curries taste good. Will use sweet potatoes the next time. Thanks for sharing the experiment.

    ReplyDelete
    Replies
    1. You're most welcome, Kimmy. Just hopped over to your blog, great recipes too!

      Delete
  5. The curry sauce looks light & delicious. thanks for sharing the recipe, Cheah. Hope you're having a great day.
    Kristy

    ReplyDelete
  6. I cook curry chicken very often, never know can replace sweet potato with potato, great idea, gonna to try out soon.

    ReplyDelete
    Replies
    1. I was just trying out too and quite happy with the result.

      Delete
  7. This is a truly luscious meal. Your photos make it seem so appealing. I hope you have a great day. Blessings...Mary

    ReplyDelete
  8. A delicious meal. I love the idea of using sweet potatoes in curry too.

    ReplyDelete
    Replies
    1. It's the first time that I tried this. Will certainly cook this again.

      Delete
  9. Like the idea of adding yogurt. I know that in Indian cooking, they use yogurt to marinate and make meat more tender. :)

    ReplyDelete
  10. Hi there, this is a really nice post about Asian food. It would be great if you linked to it in my Food on Friday series. Food on Friday

    ReplyDelete
    Replies
    1. Thanks for visiting. Have linked up with your Food on Friday series.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes