Curry Chicken With Quinoa And Sweet Potatoes Recipes

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CURRIED CHICKEN QUINOA



Curried Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 10

1/4 cup diced red onion
1/2 cup diced carrot
1/2 cup diced celery
1 teaspoon olive oil
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
Salt
Chopped fresh cilantro, optional

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.

Nutrition Facts : Calories 361 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 173 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Protein 33 grams

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 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

CURRY CHICKEN WITH QUINOA AND SWEET POTATOES



Curry Chicken with Quinoa and Sweet Potatoes image

Bring your kitchen to South Asia with our Curry Chicken with Quinoa and Sweet Potatoes. We love this!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. KRAFT Classic Balsamic Vinaigrette Dressing made with Extra Virgin Olive Oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
1 clove garlic, minced
1 cup quinoa, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 lb. sweet potatoes (about 2), chopped
1-1/2 tsp. curry powder
1/2 cup KRAFT 2% Milk Shredded Mild Cheddar Cheese

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.

Nutrition Facts : Calories 460, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 36 g

QUINOA AND SWEET POTATO VEGGIE CURRY



Quinoa and Sweet Potato veggie curry image

Super healthy, colourful, quick heart warming dish which can have meat or seafood added to it if you fancy.

Provided by kiwileng

Time 1h

Yield Serves 4

Number Of Ingredients 0

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



Curry Chicken Tenderloin with Sweet Potatoes image

Gloria Bradley writes from Naperville, Illinois, "What I love about this recipe is the luscious, fragrant sauce and the addition of sweet potatoes, which are a favorite of mine."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 3 servings.

Number Of Ingredients 15

3/4 pound chicken tenderloins, cut into 1-inch cubes
1 small green pepper, cut into thin strips
2 shallots, thinly sliced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 garlic clove, minced
1 tablespoon canola oil
1-1/3 cups chicken broth
1 tablespoon lime juice
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1 medium sweet potato, peeled and cut into 1-inch pieces
3/4 cup light coconut milk
Chopped peanuts and sweetened shredded coconut, optional
Hot cooked rice, optional

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.

Nutrition Facts : Calories 317 calories, Fat 13g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 355mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.

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

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

YELLOW CURRY CHICKEN AND SWEET POTATOES



Yellow Curry Chicken and Sweet Potatoes image

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

Provided by keeney

Categories     Chicken Breast

Time 45m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 7

1 (13 1/2 ounce) can coconut milk
1 tablespoon yellow curry paste
1 tablespoon fish sauce
1 tablespoon dark brown sugar
1 lb sweet potato, peeled and diced
1 lb boneless chicken breast, cubed
1 bunch scallion, white part, cut into 1/4-inch pieces (reserve greens)

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.

Nutrition Facts : Calories 678.6, Fat 26.9, SaturatedFat 18.5, Cholesterol 72.6, Sodium 531.4, Carbohydrate 82.8, Fiber 4.8, Sugar 60.8, Protein 27.7

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SLOW COOKER CHICKEN CURRY WITH SWEET POTATOES
2016-05-04 Lay chicken on top of sweet potatoes. In a small bowl, combine coconut milk, orange juice, salt and curry powder. Pour over chicken. Cover and cook 3.5-4 hours on HIGH or 6-8 hours on LOW. To serve, remove chicken and shred (or keep chicken on bone if your family likes it that way.) Stir rice into slow cooker to thicken the curry.
From teaspoonofspice.com


CHICKEN, QUINOA & SWEET POTATO CASSEROLE RECIPE - EATINGWELL
Step 2. Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap; pierce a few holes in the top with a fork. Microwave on High for 4 minutes. Step 3. Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side.
From eatingwell.com


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Top Asked Questions

How do I make a chicken and sweet potato curry?
Throw in the chicken and stir fry for a few minutes Pour in the can of diced tomato and half the coconut milk Then add the sweet potato and a dash of water and simmer for 30 minutes Stir in the rest of the coconut milk, season and serve with rice Is that easy or is that EASY?!!
How to cook quinoa with sweet potatoes?
Directions Put the quinoa in a bowl and cover with water; drain. Repeat twice; drain well. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the red onion and garlic and cook until slightly softened, about 4 minutes. Add the sweet potato mixture to the quinoa, then add the cilantro and lime juice and toss; season with salt.
How to cook chicken thighs with sweet potatoes?
Over a medium heat fry your chicken thighs until browned on both sides. Return onion mixture to the pan along with turmeric, cumin, coriander, sweet potato, coconut milk and 200ml of water. Mix well to combine and cook at a gentle simmer for 30 minutes or until the sweet potato is tender.
How to make sweet potato and onion curry?
Return onion mixture to the pan along with turmeric, cumin, coriander, sweet potato, coconut milk and 200ml of water. Mix well to combine and cook at a gentle simmer for 30 minutes or until the sweet potato is tender. Before serving squeeze in the juice of one lime, chopped coriander and season with salt.Serve with brown rice and steamed Bok Choi.

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