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Butter Chicken Bowl with Sweetpotatoes

Created for the North Carolina SweetPotato Commission by: Bucket List Tummy, Sarah Schlichter MPH, RDN

Recipe

Prep Time 10 minutes
Cook Time 25 minutes
Servings 6
Calories 723 kcal

Ingredients
  

  • 2 Tbsp. olive oil
  • 2 Pounds boneless, skinless chicken thighs cut into 2-inch pieces
  • 3 Tbsp. butter
  • 1½ Tbsp. garlic minced
  • 2 tsp. ginger minced
  • ½ onion diced
  • 2 medium sweetpotatoes cubed
  • 1½ cups crushed tomatoes
  • 2 tsp. garam masala
  • 1 tsp. cumin (ground)
  • 1 tsp. red chili powder
  • 2 tsp. smoked paprika
  • 1 tsp. turmeric
  • 1 tsp. salt
  • 1¼ cup coconut milk
  • cilantro
  • 1½ cups rice
  • naan bread optional

Instructions
 

Stovetop Directions

  • In a medium to the large pan, saute 1-2 tablespoons of olive oil over medium-high heat. Add your chicken thighs and season with salt and pepper.
  • Cook chicken thighs for 6-8 minutes, flipping halfway until both sides are golden and it is cooked through.
  • Remove chicken from pan and transfer to a plate or bowl to cool.
  • Using the same medium to large pan, melt butter over medium-high heat. Add garlic and ginger. Sautee for 2 minutes. 
  • Add onion and sweetpotatoes. Cover pan and cook for 5-10 minutes, stirring occasionally, until sweetpotatoes start to soften. Make sure the sweetpotatoes aren’t cut too large or they will take longer to cook.
  • Add tomatoes and spices, stirring everything together. Bring to a simmer and continue to stir occasionally for 5-6 minutes. Add the heavy cream and chicken and continue to stir for 5-6 more minutes.
  • While the sauce is simmering, cook your rice according to the directions.
  • Serve chicken over rice and/or with naan bread. Enjoy!

Instant Pot Directions

  • Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
  • Add the butter. Once butter has melted, add garlic and ginger. Sautee for 1-2 minutes.
  • While still on the saute setting, add the onion, sweetpotatoes, canned tomatoes, and spices to the Instant Pot. Cook for 4-5 minutes.  
  • Add the chicken thighs, water, and heavy cream, and stir everything together.
  • Put the instant pot lid on, close it, seal it (according to manufacturers directions), and set on “HIGH” for 5 minutes.
  • Let the pressure release naturally and remove the lid from Instant pot.
  • Garnish with cilantro, and serve over rice/with naan bread.

Notes

Nutrition Facts
Butter Chicken Bowl with Sweetpotatoes
Serving Size
 
1 1/5 of recipe
Amount per Serving
Calories
723
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
8
g
Cholesterol
 
173
mg
58
%
Sodium
 
731
mg
32
%
Potassium
 
1311
mg
37
%
Carbohydrates
 
76
g
25
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
44
g
88
%
Vitamin A
 
14316
IU
286
%
Vitamin C
 
12
mg
15
%
Calcium
 
134
mg
13
%
Iron
 
7
mg
39
%
Net Carbohydrates
 
69
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 11/5 of recipeCalories: 723kcalCarbohydrates: 76gProtein: 44gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 173mgSodium: 731mgPotassium: 1311mgFiber: 7gSugar: 8gVitamin A: 14316IUVitamin C: 12mgCalcium: 134mgIron: 7mgNet Carbohydrates: 69g