Indian sweet potato curry with butter chicken

Ingredients for 4 people:

-1 large sweet potato

- 1 pepper

- 1-2 cloves of fresh garlic

- 1 onion

- 2 thumb-sized pieces of ginger

- 1 lime

- fresh coriander

- 600 g chicken breast

- 500 g strained tomatoes

- 1 cup of cream

- 1 cup of yogurt (mixed until creamy)

- Butter

- Paprika powder

- Curry powder / curry paste

- Cayenne pepper

- Cumin

- Garam Masala spice (if available)

- Cinnamon

- Honey

- Salt and pepper

Attention: Leave the meat in the marinade for as long as possible, e.g. overnight.

Serve with rice or naan bread

1. Wash the chicken breast and pat dry with a kitchen towel. Then cut the chicken breast into thumb-thick pieces.

2. Make a marinade from the spices. To do this, mix the following spices together: 1 cup of yogurt, 1 finely chopped piece of ginger, 1 finely chopped clove of garlic, 2-3 tablespoons of lime juice, approx. 1 teaspoon of salt, approx. 1/2 teaspoon of pepper, approx. 1-2 teaspoons of paprika powder, 1-2 teaspoons of cayenne pepper, 2 teaspoons of curry powder or curry paste (depending on how hot you want it, please season accordingly), 2 teaspoons of garam masala and cumin to taste.

If you don't have garam masala on hand, just add a little more of any of the other spices.

3. Put the chicken meat together with the marinade in a freezer bag and mix well. Now leave the mixture in the fridge (preferably overnight).

4. Dice the sweet potato, pepper and onion. Chop the second piece of ginger and the garlic clove.

5. Place the coarse vegetables in a pan and fry with 2 tablespoons of butter. Add the pureed tomatoes, ginger and garlic and season with 1 teaspoon of salt, 2 teaspoons of cayenne pepper and 1 teaspoon of cinnamon.

Let everything simmer for about 30 minutes until the vegetables are soft. It's best to do this with the lid on.

At the same time, place the meat with marinade in a baking dish and cook in the preheated oven at max. 200 °C for approx. 25 minutes.

6. Then add cream and 2 teaspoons of honey to the vegetable pan. Take the meat out of the oven and add it to the pan together with the marinade - mix everything together and let it simmer for a few minutes.

7. Serve Indian butter chicken with rice or naan. Sprinkle the butter chicken with fresh coriander.