My Signature Indian Chicken Curry with Carrots, Sweet Potatoes & Raisins
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For those who don’t know, Indian cuisine is my absolute favorite, and if I were to have one signature dish, my Indian chicken curry recipe would probably be it.
For years, I’ve kept this recipe completely under wraps. But since we’ve had such an overwhelming response to our Thai Yellow Curry with Chicken (and because I love you all), I decided that the time is now.
It’s time to share my top-secret, mouth-wateringly delicious Indian chicken sweet potato curry recipe. And I’m kind of (really) excited about it.
So if you can handle a big kick of heat, paired with creamy coconut goodness, intermittent bursts of sweetness from golden raisins, and tender bites of chicken and roasted veggies, then I promise you’ll love this recipe!
I cannot wait for you guys to try my Indian chicken curry recipe for yourselves, so let’s get started.
Warning: this curry causes extreme amounts of happiness and excessive mutterings of the word yum. I think you can handle it, though.
The Ingredients
Let’s talk about some of the ingredients you’ll need to make this Indian chicken and sweet potato curry with coconut milk.
Just to name a few of the main components:
- Chicken. Just four boneless skinless chicken breasts are stretched to feed ten hungry people in this creamy curry recipe.
- Aromatics. Fresh garlic, ginger, and onion are all musts when building the flavor foundation of this recipe.
- Veggies. You’ll be roasting some carrots, sweet potatoes, and yams before stirring them into the coconut milk-based sauce.
- Greek yogurt. Adds richness without the need for more coconut milk.
- Coconut milk. I’ve tested out plenty of coconut milks for this recipe, but this coconut milk is my favorite. It’s so creamy and gives the curry a great (but not overpowering) coconut flavor. High-quality coconut milk goes a long way.
- Chicken broth. Thins out the curry without thinning out the flavor.
- Golden raisins. These are softer and sweeter than regular raisins and pair beautifully with the spicy curry sauce.
- Spices. There are several spices in this recipe, including paprika, cinnamon, cayenne, bay leaves, and yellow curry powder. Choose a good Indian curry powder that’s packed with spices but isn’t too hot.
How to Make Chicken and Sweet Potato Curry
This chicken curry with sweet potatoes and carrots is spicy, rich and creamy, sweet, and packed with vegetables, chicken, and layers upon layers of Indian flavors.
It’s also very easy to make, so long as you have a bit of patience and love to commit to it!
- Prep and bake the vegetables. Peel, chop, and season those veggies before roasting.
- Sautรฉ the aromatics. While the veggies roast, sautรฉ the onion until translucent. Add the spices, garlic, and ginger to the pot and cook just until fragrant.
- Add the liquids. Stir in the tomato paste, Greek yogurt, coconut milk, and chicken broth. Bring everything to a boil before adding the chicken. Simmer just until the chicken is done.
- Add the finishing touches. Add a squeeze of lemon juice, a spoonful of sugar, and those gorgeous golden raisins.
- Add the baked vegetables. Once the vegetables are fork-tender, add them straight to the curry and plate up!
FAQs
- What’s the best curry powder to use? I recommend this Indian curry powder because it’s bursting with flavor and contains a larger variety of spices than many other curries do. It’s also not super hot, which means you can tailor your curry’s heat level to your liking by adding more and more cayenne pepper.
- How much curry does this recipe make? This recipe comfortably makes ten servings. When I make this Indian chicken curry recipe, I make a giant batch. Everyone loves this stuff, so making enough curry to feed only a few people, just once, is never acceptable!
- Can this recipe be frozen? Absolutely! Freeze individual portions of this sweet potato chicken curry to make reheating it when a curry craving strikes super quick and easy.
- What size pot should I use? This recipe fills up my big 6-quart Dutch oven almost to the brim with delicious curry.
- Can this recipe be cut in half? If you, for some (crazy) reason, want to make less curry (why would you ever want to make less curry?!), then you can simply use half the amount of each ingredient listed in the recipe. Just remember this moment, right now, in which I’m telling you that you’ll regret not having more curry to enjoy later!
Into Curry Recipes? Check These Out!
- Cauliflower Tikka Masala
- Vegan Chickpea and Potato Curry
- Thai Yellow Chicken Curry
- Vegan Palak Paneer
Creamy Indian Chicken Curry Recipe with Carrots, Sweet Potatoes & Raisins
This Indian chicken curry recipe is spicy and creamy, with bursts of sweetness from golden raisins, sweet potatoes, and carrots. It’s my very own version of deliciousย curry, adapted from a recipe from India. This curry is best served over rice with some freshly baked naan!
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Total Time: 70 minutes
- Yield: 10 people 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
- 2 tbsp olive oil
- 3 yams, cut into bite-size pieces
- 3 sweet potatoes, cut into bite-size pieces
- 6 carrots, cut into bite-size pieces
- 4 skinless, boneless chicken breasts, cut into bite-size pieces
- 3 tbsp unrefined virgin coconut oil
- 1 yellow onion, minced
- 6 tbsp yellow curry powder
- 3 tsp paprika
- 3 tsp cinnamon
- 1 tbsp cayenne pepper
- 3 tsp ginger, freshly grated
- salt, to taste
- 2 bay leaves
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups plain Greek yogurt
- 3.5 cups coconut milk
- 3 cups chicken broth
- 1 lemon, juiced
- 1 tbsp sugar
- 1 cup golden raisins
- 1 bunch cilantro
Instructions
- Preheat your oven(s) to 400 degrees. Spread yams, sweet potatoes, and carrots into one layer, across multiple sheet pans, making sure not to crowd the vegetables. Season the yams, sweet potatoes, and carrots with sprinklings of salt, pepper, paprika, cinnamon, cayenne pepper, and olive oil. Toss together to lightly coat. Bake until crispy and almost fork tender. Set aside.
- In a pot or Dutch oven, heat coconut oil. Add in onions and sautรฉ until translucent. Stir constantly to avoid burning.
- Add in yellow curry powder, paprika, cinnamon, cayenne pepper, ginger, salt, bay leaves, and garlic. Continue stirring for two minutes.
- Add in tomato paste, yogurt, coconut milk, and chicken broth, and bring to a boil. Once boiling, add in the chicken pieces, reduce heat to low, and simmer for 15 minutes.
- Remove bay leaves. Stir in lemon juice, sugar, golden raisins, and more salt to taste. If desired, add more cayenne pepper to taste. Simmer for 5 more minutes.
- Stir in yams, sweet potatoes, and carrots.
- Spoon over basmati or jasmine rice, and serve with fresh naan.ย If desired, garnish with cilantro and more golden raisins.
Notes
- I recommend getting out, prepping, and measuring all of your ingredients before ever turning on the stove. There are a lot of components, and if you’re not well-prepped, making this curry can get a little hectic!
- You can substitute coconut oil for vegetable oil or sunflower oil.
- For a less spicy curry, use less cayenne pepper.
- This curry is so good that you’ll want leftovers, either to eat throughout the week, or to freeze for later. For that reason, this recipe makes one giant pot of curry, enough to feed 10-12 hungry people! However, if you, for some reason, want to make less curry, simply use half the amount of every ingredient listed above.
Did you make my Indian chicken curry recipe? Rate the recipe and tell us how it went, in the comments section below. Did you post photos of your curry? Make sure to tag them with @maddysavenue so we can see!
This recipe is SO good. Good thing it makes a big pot, because sheโs right, youโll want leftovers! I served over millet and then over quinoa, both good. I added raw cashews because I needed to use them up, it was a welcome addition, but not needed! Definitely saving this recipe.
Thank you SO much! This makes me soooo happy to hear because I love this recipe :)