Chicken And Sweet Potato Curry Recipes

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CHICKEN & SWEET POTATO CURRY



Chicken & sweet potato curry image

This Indian spice pot flavoured with korma paste is mild enough for kids- the sweet potato stretches it a little further

Provided by Good Food team

Categories     Dinner

Time 55m

Number Of Ingredients 9

1 tbsp sunflower oil
1 onion, chopped
450g boneless, skinless chicken thigh, cut into bite-sized pieces
165g jar korma paste
2 garlic cloves, crushed
500g sweet potato, cut into small chunks
400g can chopped tomato
100g baby spinach
basmati rice, to serve

Steps:

  • Heat the oil in a pan, add the onion and cook over a low heat for about 5 mins until softened. Increase the heat slightly, add the chicken pieces and brown.
  • Stir in the curry paste and garlic, cooking for 2 mins before adding 100ml water, the sweet potatoes and chopped tomatoes. Simmer for 20-30 mins until the chicken is cooked through and the sweet potato is tender - add a splash more water if it starts to look dry. Season to taste and add the spinach, removing the pan from the heat and stirring until the spinach has wilted. Serve with basmati rice.

Nutrition Facts : Calories 373 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 1.9 milligram of sodium

CURRIED CHICKEN AND SWEET POTATOES



Curried Chicken and Sweet Potatoes image

This chicken and sweet potato dish is a delicious combination of sweet and savory flavors. I like to add a bit more spice. Make sure to keep the sweet potato chunks large so they keep their integrity over the long cooking time. —Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 8 servings.

Number Of Ingredients 12

8 boneless skinless chicken thighs (about 2 pounds)
2 to 3 teaspoons curry powder
1 teaspoon granulated garlic
1/2 teaspoon salt
2 tablespoons canola oil
2 large sweet potatoes, peeled and cut into 1-inch pieces
1 medium onion, chopped
1 can (8 ounces) unsweetened crushed pineapple
1 cup apricot-pineapple preserves or 1/2 cup each apricot and pineapple preserves
1 tablespoon soy sauce
2 tablespoons cornstarch
Minced fresh parsley, optional

Steps:

  • Sprinkle chicken with curry powder, garlic and salt. In a large nonstick skillet, heat oil over medium heat. Add chicken and cook until golden brown, 3-4 minutes on each side. Place sweet potatoes and onion in a 5- or 6-qt. slow cooker; top with chicken. Drain pineapple, reserving juice. Add drained pineapple, preserves and soy sauce to slow cooker. Cook, covered, on low 5-6 hours, until chicken and potatoes are tender., In a small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into slow cooker. Cook, covered, on high , 20-25 minutes, until sauce is thickened. If desired, sprinkle with parsley.

Nutrition Facts : Calories 383 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 352mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 3g fiber), Protein 23g protein.

CHICKEN AND SWEET-POTATO CURRY



Chicken and Sweet-Potato Curry image

You can make this as mild or as spicy as you like by adjusting the spices to your liking. We like it on the spicier side with plenty of ginger.

Provided by Jim W

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 medium onions, coarsely chopped
3 -6 tablespoons chopped fresh ginger
4 garlic cloves, peeled and minced
1 -1 1/2 tablespoon curry powder
1/2 tablespoon chili paste (optional)
2 tablespoons vegetable oil
2 medium sweet potatoes, peeled and cut into bite size cubes
1 (10 ounce) package frozen okra, thawed
1 1/2 lbs chicken breasts, cut into bite size strips
1 1/3 cups chicken broth
2 cups coconut milk

Steps:

  • In a food processor combine onions, ginger, garlic, curry powder,chili paste and 1/3 cup chicken broth, blend until smooth.
  • Heat oil in a Dutch oven (approximately 5-quart pot) sauté onion mixture, stirring frequently until just starting to change color.
  • Add sweet potatoes, okra and 1 Cup of chicken broth with 2 cups coconut milk. Bring to just where you start to see bubbles, reduce to a medium/low heat. Simmer until potatoes are tender,9 to 12 minutes. Stir in chicken strips, cook until just opaque throughout, 5 to 8 minutes. Season with salt and pepper.

Nutrition Facts : Calories 763.4, Fat 49.8, SaturatedFat 28.9, Cholesterol 109, Sodium 477, Carbohydrate 38.7, Fiber 8.2, Sugar 16.7, Protein 44.3

SWEET POTATO & CHICKEN CURRY



Sweet potato & chicken curry image

Chicken thighs are good value and tasty, just right for this healthy, versatile curry

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7

500g sweet potato, peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large red onion, cut into wedges
2 tbsp rogan josh curry paste
2 large tomatoes, roughly chopped
125g spinach

Steps:

  • Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
  • Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.

Nutrition Facts : Calories 281 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium

MILD COCONUT CHICKEN CURRY WITH SWEET POTATO



Mild Coconut Chicken Curry with Sweet Potato image

Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

Provided by Emi Goya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 yellow onions, chopped
6 tablespoons mild curry paste (such as Patak's®)
2 large cloves garlic, minced
4 chicken breasts
4 cups water
1 russet potato, chopped
1 sweet potato, diced, or more to taste
2 teaspoons sea salt, divided
1 (14 ounce) can coconut milk
1 carrot, chopped
2 tablespoons ground turmeric
1 ½ tablespoons white sugar
1 tablespoon soy sauce
1 lime, juiced
2 cups cooked jasmine rice

Steps:

  • Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
  • Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
  • Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
  • Serve curry with a scoop of sweet potatoes on top of jasmine rice.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK



Chicken Curry With Sweet Potatoes and Coconut Milk image

I used to think the only reason to buy a whole chicken was to actually cook it whole. Why buy one for a recipe calling for parts when the supermarket will cut up the bird for you? Then one day my mother set me straight. It's one thing to buy a package of thighs or drumsticks when you need a specific part, but you might as well cut up your own bird if you need a variety. You can use your cut-up chicken to make this ginger-and-lime-scented curry with coconut milk, sweet potatoes and chiles. Or substitute your favorite part, be it wings or legs or bone-in breasts. The bright, spicy and gently sweet flavors work well with any pieces of fowl in the pot. When the chicken in this recipe is nearly done braising, you can fry up the liver, then coat it in some of the luscious sauce. If your mother is anything like mine, she'd be proud.

Provided by Melissa Clark

Categories     dinner, main course

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

1 (3 1/2 pound) whole chicken, cut into 8 pieces
2 1/2 teaspoons kosher salt, more as needed
Black pepper, as needed
2 tablespoons peanut, safflower or vegetable oil
1/4 cup finely chopped scallion
1 1/2 inches fresh ginger, peeled and grated (1 1/2 tablespoons)
3 garlic cloves, finely chopped
1 to 2 jalapeno or Serrano chiles, to taste, seeded and finely chopped
2 tablespoons red curry paste
1 (15 1/2-ounce) can coconut milk
2 medium sweet potatoes (1 pound), peeled and cut into 1 1/2-inch chunks
3/4 cup coconut flakes
1 tablespoon black or brown mustard seeds
Fresh cilantro leaves
Lime wedges

Steps:

  • Heat oven to 325 degrees. Pat chicken dry with paper towels and season with salt and pepper.
  • Heat a large Dutch oven over medium-high heat. Add oil. Brown chicken pieces, in batches if necessary, until golden all over, 6 to 8 minutes per batch. Transfer chicken to a plate.
  • Stir scallion, ginger, garlic and chiles into pot and reduce heat to medium. Cook, stirring, until soft, 1 to 2 minutes. Stir in curry paste and cook 1 minute. Stir in coconut milk and sweet potatoes. Arrange chicken pieces on top of potatoes, placing breast meat on top. Pour in enough water to come halfway up the sides of chicken. Bring to a boil. Cover pot and transfer to oven. Bake until chicken is cooked through, about 40 minutes.
  • Meanwhile, in a large dry skillet over medium heat, toast coconut flakes until golden, 2 to 3 minutes. Add mustard seeds and toast until they begin to pop, 1 minute more. Transfer to a bowl and season with a pinch of salt.
  • Transfer chicken and sweet potatoes to a platter. Return Dutch oven to the stove and simmer over medium-high heat until cooking liquid has thickened to a saucelike consistency, 5 to 10 minutes. Pour over chicken and potatoes. Sprinkle with the coconut and mustard seed mixture and cilantro. Serve with lime wedges for squeezing.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 35 grams, Carbohydrate 29 grams, Fat 83 grams, Fiber 7 grams, Protein 56 grams, SaturatedFat 42 grams, Sodium 1476 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN AND SWEET POTATO CURRY



Chicken and Sweet Potato Curry image

Make and share this Chicken and Sweet Potato Curry recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 38m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1 lb boneless skinless chicken breast, cut into 3/4 to 1-inch pieces
1 tablespoon vegetable oil
1 1/2 cups apple juice
2 cups cubed peeled sweet potatoes
1 fresh mild chile, chopped
2 tablespoons apple jelly

Steps:

  • In a heavy-duty plastic zip-lock bag, add the flour, curry powder, and salt; shake to mix.
  • Add in the chicken; seal bag, shake until the chicken is evenly coated.
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add in the chicken; stir-fry for 2-3 minutes or until browned.
  • Stir any remaining flour mixture into the apple juice.
  • Add apple juice, sweet potatoes, and chili to the chicken; stir.
  • Cover and cook 10-15 minutes, stirring occasionally, until the chicken is no longer pink and potatoes are tender.
  • Stir in jelly until melted.
  • Serve over hot cooked couscous.

Nutrition Facts : Calories 306.1, Fat 6.8, SaturatedFat 1.2, Cholesterol 72.6, Sodium 466.7, Carbohydrate 35, Fiber 2.9, Sugar 17.2, Protein 25.8

THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO



Thai Green Curry with Chicken and Sweet Potato image

You can apply this recipe to any type of curry you like. If you like your food really spicy, try adding dried chili flakes or whole fresh chilies. Curry is a simple, hearty dish; get as creative as you want! As always, practice makes perfect.

Provided by Jet Tila

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

6 cups (1.4 liters) full-fat coconut milk, with 4 tablespoons of the cream separated out
2 tablespoons vegetable or canola oil
4 to 6 tablespoons (60 to 90 grams) green curry paste
1 (700 grams) sweet potato, peeled and cut into 1-inch (2 1/2-centimeter) dice
1 small yellow onion, thinly sliced
1/2 cup (20 grams) roughly chopped, whole with stems, Thai sweet basil
8 magrut lime leaves, sliced very thin
1 1/2 pounds (700 grams) chicken thighs, patted dry and sliced into bite-size pieces
2 teaspoons fish sauce
1 teaspoon sugar
1/8 teaspoon tamarind paste
1 red bell pepper, middle part sliced, top and bottom diced for garnish
Cooked jasmine rice, for serving

Steps:

  • In a medium saucepan, heat 4 tablespoons of the thick coconut cream on high for about 1 minute, then add the oil. When the cream starts to sizzle, stir the curry paste into the cream like building a roux. Stir-fry the paste for about 1 minute, until the paste starts to thicken, dry out and become fragrant. If the curry starts to sputter, add a small amount of coconut milk and/or oil to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
  • Stir the sweet potato cubes, onion, basil, half of the lime leaves and remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil, then reduce to a simmer. Let the curry simmer for 10 to 15 minutes or until the potatoes are fork-tender. Also check that the curry is thick enough to coat the back of a wooden spoon.
  • Add the chicken. Let this simmer for 5 to 7 more minutes, or until the chicken is cooked through. Stir in the fish sauce, sugar and tamarind. Add the bell pepper strips and turn off the heat. Serve hot over cooked rice. Garnish with the Thai basil, remaining lime leaves and diced bell pepper.

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From hookedonheat.com


THE BEST SUPER QUICK CHICKEN CURRY WITH SWEET POTATOES ...
2017-10-19 Instructions. In a large saucepan, heat the olive oil on a medium heat and fry the onion for 2 minutes, then add the garlic and fry until the onions are clear and the garlic is fragrant, about 1 minute. Add the curry powder and cook for 30 seconds, stirring constantly. Add the chicken and fry for about 2 minutes, stirring often, then pour in ...
From berrysweetlife.com


SLOW COOKER CHICKEN CURRY WITH SWEET POTATOES - A MEAL IN MIND
2019-11-16 Instructions. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, curry powder, salt and cayenne. Add chicken breasts (see note), onion, chickpeas, tomatoes and sweet potatoes. Using tongs, gently toss ingredients together to ensure all are evenly coated. Cook on medium setting for 7 hours or high for 3 1/2 hours.
From amealinmind.com


SLOW COOKER SWEET POTATO CHICKEN CURRY | ONLY 5 INGREDIENTS!
2021-09-09 Instructions. Combine the sweet potatoes, coconut milk, red bell pepper, onion, chicken, curry powder, thyme, ginger, salt, and pepper in the base of a medium to large-sized slow cooker. Set the temperature to low for 7-9 hours or high for 6-7 hours. Stir and serve hot.
From cleaneatingkitchen.com


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