Roasted Chicken & Sweet Potato in Coconut Curry

Sweet potatoes are my one of my favorites. It brings me joy very much like candy for children 😁😁😁 and I had some leftover from a previous recipe on this particular day. It was really pleasant outside with some nice weather and that inspired me to combine some of my favorite things together. Thus, this recipe was born. The amazing roasted chicken wonderfully infused with spices cooked in coconut milk along with some sweet potatoes is simply the best combo I have tasted. This was the first time I tried something like this and I am glad to report it won't be the last. Unlike most of my recipes that are inspired from some existing dishes, this was something completely new I tried for myself and wow! it simply blew my mind and brought happiness to my soul 😍😋😋😍. Hope you enjoy it as well...

SERVES: 4
PREP TIME: 25 mins
COOK TIME: 45 mins

½ kg chicken (breast, leg and thigh)
½ sweet potato (diced)
1½ onion (finely chopped)
1 tomato (finely chopped)
2 green chilies (slit)
4 garlic cloves (finely chopped)
1 small ginger
2 tbsp turmeric powder
2 tbsp red chilli powder
1 spoon chicken masala
½ spoon garam masala
1 lemon (juice)
parsley (chopped)
1 spoon butter
2 spoon coconut/other oil
½ cup coconut milk
salt

1. Marinate and Roast: Add the chicken in a bowl with some salt, chilli powder, turmeric powder, ½ spoon chicken masala and ½ lemon juice. Mix well and marinate the chicken for 20-30 mins. Now, add butter to the pan and once the butter is melted add the marinated chicken and nicely roast them for 6-7 mins on both sides. I had scored the chicken a little to help the spices infuse in them. Set this aside on a plate.

2. Make Curry: Add some coconut/any oil in a kadai, add slit green chills, ginger, garlic and cook these for few seconds. Now, add the chopped onions and cook till the onions are nice and brown. Add chopped tomatoes, haldi powder, chilli powder, chicken masala, garam masala to it and mix them well. Cook this for 2 mins. Now, add the diced sweet potatoes and coconut milk with little water. Cover and cook this for 5 mins. After 5 mins add the roasted chicken and mix it well with the gravy. Cover and cook this for 15-20 mins. Drizzle some lime juice and add chopped parsley and mix. Serve it hot with some Kerala style parota or steamed rice.

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