## Chicken Sweet Potato & Dill Curry Recipe (North Indian Recipes Style)
Discover how to make a delicious and authentic **Chicken Sweet Potato & Dill Curry Recipe** with this easy-to-follow recipe. A traditional **North Indian Recipes Lunch**, this dish is **Non Vegeterian** and perfect for any occasion.
**Yields:** 4 servings
**Prep time:** 10 minutes
**Cook time:** 30 minutes
**Total time:** 40 minutes
**Cuisine:** North Indian Recipes
**Course:** Lunch
**Diet:** Non Vegeterian
### Ingredients for Chicken Sweet Potato & Dill Curry Recipe:
* 200 grams Chicken – cut into small pieces
* 1 Sweet Potato – skin peeled and chopped small
* 1 Bay leaf (tej patta)
* Salt – to taste
* Sunflower Oil
* 2 teaspoon Coriander (Dhania) Seeds
* 1 teaspoon Cumin seeds (Jeera)
* 1 inch Cinnamon Stick (Dalchini)
* 1 Onion – chopped
* 1 inch Ginger – chopped
* 4 cloves Garlic – chopped
* 1 cup Dill leaves
### Step-by-Step Instructions to Make Chicken Sweet Potato & Dill Curry Recipe:
1. heat a small skillet with teaspoon oil, add coriander seeds, cumin seeds, cinnamon stick and allow it to sizzle.
2. Add ginger, garlic and allow it soften for few seconds.
3. Add chopped onions and saute till they turn translucent.
4. Fry till the onions turn golden brown and is caramelized well.
5. Switch off the heat, add the sautéed onion mixture into the grinder and grind it to a smooth paste.
6. Open the lid, add dill leaves and little water and grind it again for some more time till it forms a nice puree.
7. Heat a pressure cooker with oil, add bay leaf and add in the ground paste and cook for at least 10 minutes.
8. Add sweet potato, chicken, salt and about 1/2 a cup of water and pressure cook it for at least 4 whistle.
9. Serve the Chicken and Sweet Potato Dill Curry along with methi Laccha Paratha, Beetroot Raita to make it a complete and satisfying meal.
### Tips for the Best Chicken Sweet Potato & Dill Curry Recipe:
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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