Chicken in tikka-curry sauce with sweet potato

Peel a 2 cm piece of ginger and grate it on a fine grater.

In a blender, mix grated ginger, 2 tablespoons of tikka masala mixture, yogurt, and 0.25 teaspoon of chili powder until smooth paste.

Cut the chicken thighs into medium pieces, pour the marinade over them and mix well.

Refrigerate for a minimum of one hour, ideally overnight.

Peel the second piece of ginger measuring 2 cm and grate it.

In a food processor, mince the onion, garlic, and ginger to a salsa-like consistency — the mixture should be uniform but with visible chunks.

Heat the coconut oil in a pan over medium heat.

Fry the onion mixture for about 5 minutes, stirring constantly to prevent it from burning.

Add 2 tablespoons of tikka masala and 1 tablespoon of paprika.

Mix well and fry for another 1 minute.

Cut the sweet potato into half-moon slices 5 mm thick.

Add the marinated chicken, canned tomatoes, coconut milk, and sweet potato to the pan.

Mix well and simmer over medium heat for about 30 minutes, stirring occasionally.

Check the sauce consistency 5 minutes before cooking is complete.

If the curry turns out too thin, grind 50 g of almonds in a coffee grinder until it reaches a flour-like consistency and add it to the dish.

Squeeze the juice of half a lemon and add it to the curry.

Mix well.

Serve the curry sprinkled with chopped cilantro, with chapati, rice or fresh salad.