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Chicken and sweet potato roast

Cook, eat and be happy……..

I’m always happy when I cook chicken. The options are plenty and we love chicken. In fact, most of us do. Chicken can be grilled, tava fried, a nice curry, fried and even roasted. This particular roast with sweet potatoes is tasty, easy to make and doubles up as a filling for a katti roll, or can be served as short -eats, in fact a main dish too. With the use of simple Indian spices all available in every kitchen you can whip up a dish which is both awesome in flavour and taste.

At home, if it’s one protein I pick up every week without fail, it’s chicken could be boneless, mince, curry Cut and now you have the biriyani cut which is ideal for tava grill. I also pick up the whole chicken for a simple Sunday roast. At any given point of time, there’s always a dish of chicken and a dish of paneer- in the fridge. That’s how much we love our chicken and paneer.

I’m always on the look out for new recipes to try out- various permutations and combinations. Some click and some don’t. Letting you into a small family secret, when we visit a restaurant for the first time, if the food is not spot on and not value for money, it’s a one time visit. That’s it. No questions asked.

Sharing with you a recipe I learnt at the first cooking class I attended. The only change is I’ve substituted potato for sweet potato.


  • Chicken -1 kg
  • Sweet potato -250 GMs or 2 medium
  • Onions -2
  • Dry red chillies -5-6
  • Ginger- garlic paste -2 tbsp
  • Green chillies slit 4-5
  • Curry leaves
  • Kashmiri chilli powder -2tbsp
  • Garam masala -1 tbsp( Eastern/ Kitchen Treasures)
  • Chicken masala -2 tbsp ( Eastern/ Kitchen Treasures)
  • Salt
  • Oil
  • Ghee/ coconut oil -2tbsp

For garnishing – Onions -2 ( sliced fine and fried till brown)


  • Wash and cut the chicken into bite size pieces, clean and keep aside.
  • Peel and cut sweet potato into small cubes.
  • Heat a little oil, add the dry red chillies and the sliced onions. Fry till brown.
  • Add the ginger garlic paste and the slit chillies and fry well
  • Add the spice powders, a little turmeric too and a little water and fry well.
  • Add the chicken and sweet potato cubes and fry till well blended. Add salt.
  • On a high flame stir fry the whole mixture for a few minutes to seal all the juices. (4-5 minutes)
  • Lower the flame, sprinkle 1-2 tbsp of water and cover.
  • The chicken should cook on a low flame.
  • Remove the cover and dry up any remaining liquid.
  • Keep it on a low flame till the whole dish turns brown and dry.
  • Add 2 tbsp of ghee or coconut oil and let the chicken roast on a low flame.
  • Check for salt.
  • Garnish with fried onions and serve with parathas or even Puttu.

Chefs tips :

  • The weight of the chicken should not be more than one kg.
  • Chicken should be cut into small pieces to facilitate uniform cooking.
  • If serving this dish as short eats/ snacks you should pick up boneless chicken.
  • When cooking, use a non- stick pan or dish as the water used is minimum – this is just to avoid sticking to the base.
  • Chicken can be substituted for beef or mutton.
  • You could also make a katti roll using boneless chicken.
  • This serves 8-10.

Till my next post,




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