Food & Wine
Butter chicken and sweet potato
Looking for something wholesome and fulfilling for dinner? Try out this comforting butter chicken and sweet potato dish as a winter’s warmer.
Serves 4
Prep time: 15 mins + 1-hour marinating (optional)
Cooking time: 40 mins
Ingredients:
- 2 tbs tandoori curry paste
- ¼ cup Greek yoghurt
- 700g small chicken thigh fillets, trimmed
- 1 tbs ghee or vegetable oil
- 1 brown onion, finely chopped
- 1 long green chilli, seeds removed, finely chopped
- 800g sweet potato, peeled, halved lengthways, cut into 3cm pieces
- 420g jar butter chicken sauce
- 400g can finely chopped tomatoes
- 150ml thickened cream
- Warm naan, to serve
- cucumber raita & coriander sprigs (optional), to serve
Method:
- Combine curry paste and yoghurt in a bowl. Cut chicken in half crossways (if chicken is large cut into thirds). Stir into tandoori mixture. Cover and refrigerate for 1 hour only if you have time.
- Preheat oven 230°C fan forced. Remove chicken from marinade. Place on a greased tray. Roast 10 minutes in hot oven.
- Meanwhile, heat ghee or oil in a deep-frying pan or wok. Add onion and chilli. Cook stirring 4 minutes until soft. Add sweet potato, cook 5 minutes. Add butter chicken sauce and tomatoes. Bring to the boil. Cover, reduce heat and simmer for 15-20 minutes, stirring every 5 minutes until sweet potato just tender. Stir in cream. Add the chicken. Simmer for 10 minutes until chicken cooked through.
- Serve with warm naan, raita and coriander.
Tip: Ghee is clarified butter, its available in the Indian section of the supermarket. Once opened, store in the fridge. It’s great for cooking curries, pancakes, pikelets and cooking over high heat as it won’t burn like regular butter.