This Indian chicken curry recipe is spicy and creamy, with bursts of sweetness from golden raisins, sweet potatoes, and carrots. It's my very own version of delicious curry, adapted from a recipe from India. This curry is best served over rice with some freshly baked naan!
Preheat your oven(s) to 400 degrees. Spread yams, sweet potatoes, and carrots into one layer, across multiple sheet pans, making sure not to crowd the vegetables. Season the yams, sweet potatoes, and carrots with sprinklings of salt, pepper, paprika, cinnamon, cayenne pepper, and olive oil. Toss together to lightly coat. Bake until crispy and almost fork tender. Set aside.
In a pot or Dutch oven, heat coconut oil. Add in onions and sauté until translucent. Stir constantly to avoid burning.
Add in yellow curry powder, paprika, cinnamon, cayenne pepper, ginger, salt, bay leaves, and garlic. Continue stirring for two minutes.
Add in tomato paste, yogurt, coconut milk, and chicken broth, and bring to a boil. Once boiling, add in the chicken pieces, reduce heat to low, and simmer for 15 minutes.
Remove bay leaves. Stir in lemon juice, sugar, golden raisins, and more salt to taste. If desired, add more cayenne pepper to taste. Simmer for 5 more minutes.
Stir in yams, sweet potatoes, and carrots.
Spoon over basmati or jasmine rice, and serve with fresh naan. If desired, garnish with cilantro and more golden raisins.