Curried Chicken And Sweet Potato Salad Recipes

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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.

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS



Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

Steps:

  • Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
  • Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

CURRIED SWEET POTATO SALAD



Curried Sweet Potato Salad image

Shake up your summer menu with this salad that keeps prep simple but goes beyond simple taste. From Prevention® Healthy Cooking.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 9

2 lb sweet potatoes, peeled and cut into 3/4-inch chunks
3 tablespoons chopped pecans
1/2 cup Yoplait® Original fat-free plain yogurt
2 tablespoons light mayonnaise
2 tablespoons packed brown sugar
1/2 teaspoon curry powder
1/8 teaspoon salt
1 cup canned pineapple tidbits in juice, drained
3 green onions, sliced

Steps:

  • In large saucepan, cover sweet potatoes with cold water. Cover and heat to boiling. Reduce heat; simmer, covered, 10 to 12 minutes or until tender. Drain; let cool.
  • Meanwhile, in small nonstick skillet, toast pecans over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
  • In large salad bowl, whisk together yogurt, mayonnaise, brown sugar, curry powder and salt. Gently stir in pineapple, green onions and sweet potatoes. Sprinkle with toasted pecans. Serve immediately or cover and chill until ready to serve.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 15 g, TransFat 0 g

CURRIED CHICKEN SOUP WITH SWEET POTATOES



Curried Chicken Soup with Sweet Potatoes image

A smooth and savory bowl full of healthy ingredients. Add a dollop of sour cream to each bowl just before serving.

Provided by Dewey cooks

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

2 tablespoons coconut oil
2 chicken breasts
2 (14 ounce) cans chicken broth, divided
2 large sweet potatoes, peeled and diced
2 medium onions, chopped
2 large carrots, diced
1 apple, diced
3 stalks celery, chopped
1 bunch fresh cilantro, chopped
3 cloves garlic, chopped
3 tablespoons curry powder
salt and ground black pepper to taste
1 cup water, or as needed
1 (13 ounce) can coconut milk

Steps:

  • Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
  • Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
  • Meanwhile, when chicken is cool enough to handle, dice and set aside.
  • Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
  • Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 33.7 g, Cholesterol 17.1 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.8 g, SaturatedFat 11.9 g, Sodium 600.1 mg, Sugar 9.4 g

CURRIED CHICKEN AND SWEET POTATO SALAD



Curried Chicken and Sweet Potato Salad image

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

Provided by Evie3234

Categories     Lunch/Snacks

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

2 tablespoons plain yogurt
1 tablespoon sweet mango chutney (I have used other sweet chutneys too)
1 teaspoon curry
2 garlic cloves, chopped
2 boneless chicken breasts
2 lbs sweet potatoes
2 -3 celery ribs, sliced
1/2 cup roasted cashew nuts, roughly chopped
1/4 cup chopped dates
1/4 cup fresh cilantro
1/2 cup plain yogurt
1 -2 tablespoon sweet mango chutney
3 -4 tablespoons orange juice
1 teaspoon curry
1 teaspoon salt

Steps:

  • Put the first 4 ingredients into a plastic bag.
  • Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
  • Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
  • Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
  • Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
  • While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
  • Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
  • Garnish with the reserved cilantro and serve immediately or refrigerate until required.

Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9

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Top Asked Questions

Can you cook chicken sweet potato curry with rice?
When the chicken sweet potato curry is simmering, you can steam some rice at the same time to make yourself a complete meal. The chicken sweet potato curry is so comforting to eat. The chicken pieces are tender and juicy. The sweet potato and chickpeas are soaked with the rich curry flavor.
How to make sweet potatoes and chickpeas salad?
In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well. Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
How do you make cauliflower and sweet potato salad mix?
Add your mix-ins. Transfer your roasted sweet potato and cauliflower to a bowl and add peas, green onion, cranberries, cilantro and parsley. Make the dressing. Next, whisk together all of the dressing ingredients until smooth and creamy — adding more warm water as-needed. Taste and adjust the seasoning to your liking. Toss it together.
How to make the best chicken TikTok Curry?
Add the butter, onion, ginger and garlic. Cook over medium heat until the onion turns light golden, 2 to 3 minutes. Add the curry powder, cumin powder, black pepper, paprika, and turmeric powder. Cook and stir over medium-low heat for 30 seconds, until the curry powder is evenly coated. Add the chicken broth, sweet potato, garbanzo beans, and salt.

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