Chicken with Indian spices and sweet potatoes. A soothing one-skillet meal that’s full of Indian-inspired spicy spices and extremely quick to create. So delectable!
This chicken is delicious. With potatoes, green peppers, and Indian-inspired spices, this is a supper that everyone will enjoy. You may start with this recipe and then modify it to your desire. Add extra vegetables, such as eggplant or bell pepper. It’s a fantastic dish for hectic nights because it’s so simple to prepare.
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It’s actually great; it doesn’t take long to create, has no strange ingredients, and tastes like magic. I’m all about simple recipes, so it’s pretty simple to make, and you probably already have most of the items in your cupboard.
How To Make Indian Spiced Chicken
The first step is to season the chicken with spices, followed by a nice sear. We sauté the potatoes and sweet potatoes in the same pan for a few minutes. The Indian spices are then added, followed by the grated garlic and ginger, and cooked until aromatic. Finally, we add chicken broth and simmer the potatoes for 10 minutes, or until tender.
We return the chicken to the pan and cover it with cilantro… and you’re finished!
The end dish is very flavorful and so delicious that everyone will want more.
Ingredients, Tips & Substitutions
- Chicken Fillets: For an equal thickness, use 2 big breasts sliced in half lengthwise or 4 tiny breasts gently pound with a meat tenderizer. You may also use boneless/skinless chicken thighs, chicken tenders, or chicken cutlets.
- Seasonings: salt, black pepper, and sweet paprika.
- Oil and butter are used to sear the chicken and brown the potatoes.
- Cilantro can be substituted for parsley for a crisp finishing touch.
Indian Spiced Sweet Potatoes
- Sweet potato pairs well with Indian spices. Sweet potatoes can be peeled or unpeeled.
- Potatoes: For this dish, you can use baby potatos, yukon gold potatoes, fingerlings, or red potatoes.
- Garlic and ginger are both finest when grated fresh.
- Spices: A blend of warm Indian spices such as turmeric, cumin, and mustard seeds.
- You may also use veggie broth instead of chicken broth. If you merely use water and salt, the tastes will be boring.
- Green chilis: They offer a good kick and can be used in place of chili flakes.
- Include extra vegetables, such as eggplant, zucchini, green bell pepper, or cherry tomatoes.
- Serve with warm naan and either a green or creamy cucumber salad.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days.
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Indian Spiced Chicken
- 2 large chicken fillets cut lengthwise in 2 parts
- 1 tsp salt divided
- 1 tsp each: black pepper sweet paprika
- 1 large sweet potato about 1 pound/450 g
- 2 medium waxy potatoes
- 4 garlic cloves grated
- 1 tsp grated ginger
- 1 tsp each: turmeric ground cumin, mustard seeds
- 2 cups/500 ml chicken broth
- 8 green chilis
- cilantro for serving
- Prepare your ingredients before you begin cooking. Cut the chicken fillets in half lengthwise. Season with pepper, paprika, and 12 tsp salt on both sides.
- Cut the sweet potato into bite-sized pieces after peeling it. Potatoes should be peeled and diced. Grate the ginger and garlic cloves together.
- In a large skillet, heat the oil and butter over medium high heat. Cook the chicken fillets for 2-3 minutes per side. The cooking time will vary depending on the size of your chicken. Remove from skillet and set aside on a dish.
- Cook for 2 minutes after adding the potatoes and sweet potato. Combine the garlic, ginger, turmeric, cumin, mustard seeds, and the remaining salt in a mixing bowl. Cook for 3 minutes, or until the spices are aromatic.
- Bring the chicken stock to a boil. Cover and simmer for 10 minutes over medium low heat.
- When finished, taste and adjust the salt. Return the chicken fillets to the pan. Simmer for 1-2 minutes, or until well heated. Finish with the cilantro. With warm naan and a creamy cucumber salad, serve. Enjoy!