Indian Chicken and Sweet Potato Curry: Restaurant-Quality (Paleo, GF, Oil-Free)
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Serves: 4
 
Adapted from Seasonsandsupper
Ingredients
  • 3 bone-in chicken thighs
  • 1 small onion, finely chopped
  • 4 garlic cloves, chopped
  • 1 tbsp pureed ginger
  • 2 tbsp tomato paste (used around 1¾ since we ran out)
  • 2 tsp turmeric
  • 2 tsp garam masala
  • 2 tsp cumin
  • 1½ tsp ground coriander
  • ½ tsp red pepper powder/cayenne
  • 3 cups chicken broth (make sure it is soy-free)
  • ¾-1 cup tomato puree
  • ½ cup coconut milk
  • 1 large sweet potato, cut into chunks
Instructions
  1. Remove all fat/skin from your chicken.
  2. Season chicken with salt and pepper.
  3. Heat pot over high heat and sear your chicken until golden brown on both sides.
  4. In the small pot, add onion and ginger. Cook until onion is soft and brown (around 5-10 minutes). Since I don't use any oil, keep an eye on it carefully. Add hot water, a little at a time, if you need to deglaze or if it starts to stick/burn.
  5. Add garlic, tomato paste, garam masala, turmeric, coriander, red pepper powder, cumin. Stir and cook until tomato paste is brown (around 4 minutes).
  6. Put in the chicken, broth, tomato puree, coconut milk. Season with salt and pepper. Bring to boil. Reduce heat to low and simmer for 1 hour (or until chicken is falling off the bone).
  7. Take out the chicken, shred/cut into bite-sized pieces. It is best if it looks irregular because it looks very rustic!
  8. Discard bones, and return the chicken meat and sweet potato chunks to stew.
  9. Continue to simmer and cook over low heat for 30 minutes or until sweet potato is soft.
  10. Serve with fresh coriander, black pepper, rice, yoghurt.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/04/11/indian-chicken-and-sweet-potato-curry-paleo-gf-oil-free/