Curried Chicken And Sweet Potatoes Recipes

SWEET POTATO CURRY

Sweet Potato Curry image

One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. -Aubrei Weigand, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
4 celery ribs (including tops), chopped
2 medium onions, chopped
2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
3 garlic cloves, minced
3 teaspoons curry powder
1-1/2 teaspoons chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 can (13.66 ounces) light coconut milk
1 cup vegetable broth
2 cups cut fresh green beans
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
Hot cooked rice

Steps:

In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 48g carbohydrate (18g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges

EASY CHICKEN CURRY

Easy chicken curry image

This easy staple chicken curry is a fantastic recipe for family dinners. It's made with just a handful of ingredients and is enriched with creamy yogurt

Provided by Esther Clark

Categories Dinner, Main course

Time 50m

Number Of Ingredients 11

Ingredients

2 tbsp sunflower oil
1 onion, thinly sliced
2 garlic cloves, crushed
thumb-sized piece of ginger, grated
6 chicken thighs, boneless and skinless
3 tbsp medium spice paste (tikka works well)
400g can chopped tomatoes
100g Greek yogurt
1 small bunch of coriander, leaves chopped
50g ground almonds
naan breads or cooked basmati rice, to serve

Steps:

Heat the oil in a flameproof casserole dish or large frying pan over a medium heat. Add the onion and a generous pinch of salt and fry for 8-10 mins, or until the onion has turned golden brown and sticky. Add the garlic and ginger, cooking for a further minute.
Chop the chicken into chunky 3cm pieces, add to the pan and fry for 5 mins before stirring through the spice paste and tomatoes, along with 250ml water. Bring to the boil, lower to a simmer and cook on a gentle heat uncovered for 25-30 mins or until rich and slightly reduced. Stir though the yogurt, coriander and ground almonds, season and serve with warm naan or fluffy basmati rice.

Nutrition Facts : Calories 354 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 0.6 milligram of sodium

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

Ingredients

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

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