Name: Creamy Indian Chicken Curry Recipe with Carrots, Sweet Potatoes & Raisins
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
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

Creamy Indian Chicken Curry Recipe with Carrots, Sweet Potatoes & Raisins

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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 delicious 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

Scale

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

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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 sauté 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. 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.

Find it online: https://maddysavenue.com/indian-chicken-curry-recipe/