Curry Chicken With Quinoa And Sweet Potatoes Recipes

CURRIED CHICKEN QUINOA

Steps:

• In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using.

CURRIED CHICKEN AND SWEET POTATOES

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.

CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK

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.

CURRY CHICKEN WITH QUINOA AND SWEET POTATOES

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken, onions and garlic; cook and stir 3 to 4 min. or until chicken is no longer pink. Add quinoa; cook and stir 1 min.
• Add broth, potatoes and curry powder; stir. Bring to boil; cover. Simmer on medium-low heat 18 to 20 min. or until chicken is done, quinoa and potatoes are tender and broth is absorbed, stirring occasionally.
• Serve topped with cheese.

QUINOA AND SWEET POTATO VEGGIE CURRY

Steps:

• Heat a large pan of olive oil and add in the chopped garlic, onions, ground coriander and ground cumin. Stir in the oil until you can smell the aroma and the garlic and onions have turned golden.
• Add the chopped peppers and mushrooms -- continue to add further seasoning as required to taste. If you wish to add chicken or prawns, now would be a good time! Add paprika to taste.
• In another pot, boil the sweet potato in salted water until tender/soft. Add to the large pan.
• Whilst heating and mixing up the main ingredients, in another pot, pour in 1 cup of quinoa, with 1 and a half cups of water. Add vegetable stock and leave to cook for 10 mins. Once cooked, drain and leave to cool.
• In a separate serving bowl, add in your salad/spinach (washed), cooked quinoa, diced up avocados, and your large pan of ingredients which should have cooked through. The sweet potato would make a thick curry-esque sauce. Pour everything over the quinoa and salad/spinach and mix it all up. Season with salt and pepper to taste and garnish with fresh coriander. Additionally, you can add humous to the side of your plate.

CURRY CHICKEN TENDERLOIN WITH SWEET POTATOES

Steps:

• In a large skillet, saute the chicken, green pepper, shallots, ginger, curry and garlic in oil until chicken is no longer pink. Stir in the broth, lime juice, sugar and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened., Add sweet potato and coconut milk; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. If desired, sprinkle with peanuts and coconut and serve with rice.

CHICKEN & SWEET POTATO CURRY

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.

CHICKEN AND SWEET-POTATO CURRY

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.

YELLOW CURRY CHICKEN AND SWEET POTATOES

Steps:

• In a large nonstick skillet or wok, bring 1/2 cup of coconut milk to a boil.
• Add yellow curry paste and simmer until paste is dissolved and fragrant.
• Add remaining coconut milk, fish sauce, brown sugar and sweet potatoes.
• Stir well and bring to a boil. Reduce heat and simmer 5 minutes.
• Add chicken and scallions. Stir together with other ingredients, coating well with the curry mixture.
• Cover and simmer 15 minutes or until potatoes are tender and chicken is cooked through.