CHICKEN & SWEET POTATO CURRY
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
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 CURRY WITH SWEET POTATOES AND COCONUT MILK
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
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, SWEET POTATO & COCONUT CURRY
Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
Provided by Lesley Waters
Categories Dinner, Main course
Time 35m
Yield Serves 2 adults and 2 children
Number Of Ingredients 8
Steps:
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium
THAI GREEN CURRY WITH CHICKEN AND SWEET POTATO
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
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.
CHICKEN AND SWEET-POTATO CURRY
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
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
CHICKEN AND SWEET POTATO CURRY
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
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
CURRIED CHICKEN AND SWEET POTATOES
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
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.
COCONUT LIME CHICKEN AND SWEET POTATO CURRY
An EASY, one-skillet curry that's ready in 20 minutes and tastes BETTER than a restaurant!! Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! Healthy comfort food!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 16
Steps:
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
- Add the chicken and cook to sear for about 2 minutes; flip often to ensure even searing.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potatoes, coconut milk, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium-low, cover, and allow mixture to gently boil for about 5 minutes. Remove the lid and allow mixture to boil, uncovered, for about 5 minutes or until sweet potatoes are done.
- Add the lime zest, lime juice, cilantro, stir to combine, and taste.
- Optionally or as desired, add brown sugar. I find the brown sugar balances the lime zest and juice and I enjoy some light sweetness but if you do not, omit it. Also, if desired, add additional curry paste, salt, pepper, etc. to taste.
- Serve immediately and optionally with rice.
Nutrition Facts : Calories 445 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 28 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 823 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
CHICKEN AND SWEET POTATO CURRY (CARI GA)
This Vietnamese Chicken and Sweet Potato Curry is comfort food at its best and so easy to make, you will never buy ready made curry sauce again.
Provided by Dannii
Categories Main Course
Time 1h20m
Number Of Ingredients 24
Steps:
- Heat a dry frying pan over a medium heat. Add all the spice mix ingredients and roast for 2 minutes until they have darkened, shaking the pan constantly to prevent burning. Remove from the heat and allow to cool.
- Transfer the spices to a spice mill or pestle and mortar and grind into a fine powder.
- Put the chicken in a bowl with half of the spice mix and the salt. Toss well to coat. Cover and marinate in the fridge for 30 minutes.
- Heat the oil in a large pan over a medium heat and brown the sweet potatoes for about 5 minutes so they are just browned, not cooked through. Remove the potatoes and set aside.
- Add the chicken to the pan and cook for 8-10 minutes, turning to brown all sides. Take the chicken out and put with the sweet potatoes.
- Add the shallots and garlic to the pan and stir fry for 5 minutes.
- Add the rest of the spice mix, coconut milk, lemongrass paste, kaffir lime leaves, carrots, fish sauce, chicken and sweet potatoes to the pan.
- Stir well and simmer for 20 minutes.
Nutrition Facts : ServingSize 1 portion, Calories 340 kcal, Carbohydrate 24 g, Protein 30 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 1012 mg, Fiber 6 g, Sugar 7 g
CHICKEN AND SWEET POTATO CURRY RECIPE
Provided by By Christine's Recipes
Yield 2 to 3 serves
Number Of Ingredients 17
Steps:
- Method:Rinse chicken and wipe dry. Cut the chicken into 3cm (1.25inch) pieces. Mix with marinade for about 20 minutes. Heat oil in a wok or a saucepan over medium heat. Cook chicken until the colour changed white. Set aside. Add some oil in wok, saute onion until translucent. Push to the sides of wok, add garlic and red curry paste in the middle. Beware not to burn garlic (Add more oil if needed.) Once you smell the aroma of curry, stir and mix all ingredients. Add the sweet potato and potato. Continue to stir fry and mix well for 3 minutes. Pour in some water to cook until sweet potato begins to be softened, about 5 minutes. When the water dries up and reduces to half. Add coconut milk, green beans and cook until all ingredients are soft. Toss back chicken into curry mixture and cook for a while. Season with salt and sugar if needed. Taste by yourself. Dish up and garnish with coriander. Best served hot with Jasmine rice.
CHICKEN AND SWEET POTATO CURRY
Thai red curry with chicken, sweet potatoes, green beans and bamboo shoots is full of flavour, healthy and so easy to make at home!
Provided by Julia Frey of Vikalinka
Categories Main
Number Of Ingredients 10
Steps:
- To the heated pan add the curry paste with 2 tbsp of the coconut milk, allow the curry to warm through on medium heat until the aroma is released, then pour in the rest of the coconut milk and bring to a simmer.
- Next add in the sweet potatoes, cut into large chunks, green beans, bamboo shoots and chicken breasts, cut into thin bite-sized pieces. Stir to combine and sprinkle the fish sauce all over together with the palm sugar or brown sugar, cut the red chilli in half and add to the curry, if using. (Use the chilli sparingly or omit if you are sensitive to spicy food.)
- Then bring the curry to a boil, lower the leat and let everything simmer for 15-20 minutes until the sweet potatoes are cooked all the way through but still holding their shape. Serve with rice.
Nutrition Facts : Calories 496 kcal, Carbohydrate 34 g, Protein 30 g, Fat 28 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 72 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 4 g, ServingSize 1 serving
THAI RED CURRY WITH SWEET POTATOES
This quick curry uses sweet potatoes and coconut milk to balance the heat of red curry paste. Delicious served with fragrant jasmine rice, it is a fantastic dish that will soon become a permanent fixture in your weekly meal plan.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 4
Number Of Ingredients 11
Steps:
- Add the oil to a large pan and heat. Cut chicken into 2 inch (5 cm) pieces. Add chicken and sear over fairly high heat until lightly browned. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula.
- Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment.
- Add the chicken stock and the diced sweet potato. Bring to a boil, reduce heat and simmer for 25-30 minutes or until sweet potato is completely tender but still holding its shape and the sauce has reduced slightly. Check seasoning and add salt if needed.
- Cook jasmine rice according to package directions in unsalted water.
- Ladle the curry over rice in warmed wide-rimmed bowls. Garnish with fresh minced cilantro and/or sliced green onions.
Nutrition Facts :
More about "chicken and sweet potato curry food"
CHICKEN AND SWEET POTATO CURRY - CHICKEN CURRY RECIPES
From delish.com
Servings 4Estimated Reading Time 2 minsCategory DinnerTotal Time 1 hr 10 mins
SWEET POTATO CHICKPEA CURRY RECIPE | JAMIE MAGAZINE …
From jamieoliver.com
Servings 6Total Time 1 hrCategory Cheap & CheerfulCalories 371 per serving
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
SWEET POTATO CHICKEN CURRY RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (80)Calories 196 per servingServings 7
- Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
- Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
- Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth
COCONUT SWEET POTATO CURRY WITH CHICKPEAS - AVERIE …
From averiecooks.com
4.6/5 (116)Total Time 35 minsCategory 30-minute MealsCalories 444 per serving
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
SKILLET THAI CHICKEN AND SWEET POTATO CURRY - RECIPE …
From reciperunner.com
4.5/5 (51)Total Time 30 minsCategory Skillet + One Pot MealsCalories 355 per serving
- Whisk together the coconut milk, peanut butter, red curry paste, fish sauce, maple syrup and lime juice together in a bowl and set aside.
- Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium-high heat. When the skillet is hot add in the cut up chicken. Spread it into a single layer, season with salt and pepper and let it cook for about 2 minutes before stirring it. Continue to cook until the chicken is cooked through, then remove it from the skillet onto a plate.
- Add the remaining coconut oil to the skillet along with the diced par-cooked sweet potato. Season lightly with salt and pepper and sauté for about 2 minutes or until the sweet potato is tender.
- Add the chicken back into the skillet along with the grated ginger. Stir to combine, then pour in the sauce.
WEST AFRICAN CHICKEN CURRY RECIPE WITH SWEET POTATO
From olivemagazine.com
Servings 4Total Time 1 hr 30 minsCategory DinnerCalories 770 per serving
CHICKEN CURRY WITH SWEET POTATOES RECIPE - ARCHANA'S …
From archanaskitchen.com
4.9/5 Servings 3Cuisine North Indian RecipesTotal Time 1 hr 10 mins
QUORN AND SWEET POTATO CURRY RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
SWEET POTATO & CHICKEN CURRY RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 6Estimated Reading Time 2 minsCategory Main
HEALTHY CHICKEN AND SWEET POTATO CURRY RECIPE - BBC FOOD
From bbc.co.uk
Cuisine IndianCategory Main CourseServings 6
10 BEST INDIAN CHICKEN POTATO CURRY RECIPES | YUMMLY
From yummly.com
CHICKEN AND SWEET POTATO CURRY - STEVEN AND CHRIS
From cbc.ca
10 BEST SWEET CURRY CHICKEN RECIPES - YUMMLY
SLOW COOKER CHICKEN CURRY WITH SWEET POTATOES - A MEAL IN MIND
From amealinmind.com
Reviews 30Servings 6Cuisine IndianCategory Curry, Stew
- 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.
- Open the slow-cooker and remove the chicken. Once the chicken is cool enough to touch, cut it into bite-size chunks. Place chicken in the refrigerator until ready to return it to the pot.
CHICKEN SWEET POTATO CURRY (HIGH PROTEIN ONE POT MEAL)
From abbeyskitchen.com
4.7/5 (26)Total Time 30 minsCategory DinnerCalories 520 per serving
- Preheat a large nonstick skillet over medium high heat and add in one teaspoon of oil. Season the chicken with a pinch each of salt and pepper and sear on both sides until golden brown, about 3 minutes per side. Once golden brown, transfer to a plate and set aside.
- Return the pan to medium heat and add in the additional teaspoon of oil. Add the onion and sauté until it begins to soften, about 5-7 minutes. Add in the garlic, ginger, curry, coriander, cumin, cayenne, salt and pepper to taste, and stir until fragrant, about 30 seconds.
- Next, add in the tomato sauce and the sweet potatoes, cover the pan with a lid and simmer for 7-8 minutes, until the sweet potato pieces begin to soften.
- Then nestle in the chicken thighs. Add the cauliflower, rainbow chard stems and then pour in the coconut milk. Season with salt and pepper. Cover the pan with a lid and cook until the cauliflower and sweet potato softens, and the chicken thighs are cooked to an internal temperature of 165- 175 F, about 5-7 minutes.
THAI CHICKEN AND SWEET POTATO CURRY | RECIPE | KITCHEN STORIES
From kitchenstories.com
4.5/5 (64)Category MainCuisine ThaiTotal Time 20 mins
- Slice onion. Dice chicken and season with salt and pepper. Heat coconut oil in large skillet over medium-high heat, then add chicken. Cook, stirring frequently, for approx. 5 – 7 min. or until browned and cooked through. Transfer to a bowl.
- Add sweet potato, coconut milk, water, curry paste, brown sugar, and bouillon to pan. Stir well, scraping up brown bits from bottom of pan. Bring to a boil, then reduce heat to low. Cover and cook for approx. 10 min. or until potatoes are fork tender.
- Meanwhile, chop cilantro and chili and slice cabbage into strips. Cut lime into wedges. Stir in chicken and accumulated juices, along with fish sauce to taste. Cook until heated through. Divide rice between bowls and top with chicken mixture, cilantro, chili, and cabbage. Serve with lime wedges. Enjoy!
BRAISED SWEET POTATO CHICKEN CURRY WITH COCONUT RICE
From wholeandheavenlyoven.com
5/5 (3)Estimated Reading Time 3 minsServings 6Total Time 1 hr 20 mins
- In a large skillet over medium-high heat, heat oil until shimmery. Add chicken, onion, and garlic to pan and turn veggies and chicken occasionally until browned, about 5 minutes. Add sweet potatoes and cook an additional 5 minutes.
- While the curry braises, prepare the rice: In a small pan over medium-high heat, bring water and milk to a boil. Stir in rice, cover, and reduce heat to low and simmer 15-20 minutes or until rice is tender and fluffy. Fluff with a fork and season with salt and pepper. Serve sweet potato chicken curry hot over coconut rice with parsley on top. Enjoy!
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.3/5 (63)Total Time 40 minsCategory DinnerCalories 293 per serving
- In a deep skillet/pan, heat two tablespoons oil/butter/ghee then add the onion. Allow to cook until soft and translucent.
- Allow the chicken to cook until it starts to brown. Add the potatoes and spices and stir to combine.
- Pour in the tomatoes, coconut milk and sugar. Bring to a simmer and cook for 15-20 minutes with the lid ajar until the chicken and potatoes are cooked through.
CHICKEN CURRY WITH SWEET POTATOES RECIPE | EPICURIOUS
From epicurious.com
3.8/5 (120)Servings 4
CHICKEN & SWEET POTATO CURRY — THE SKINNY FORK
From theskinnyfork.com
Servings 6Total Time 31 mins
CHICKEN AND SWEET POTATO CURRY - SO DELICIOUS
From sodelicious.recipes
5/5 (1)Calories 609 per servingTotal Time 30 mins
INSTANT POT CHICKEN SWEET POTATO CURRY - THE REAL FOOD ...
From therealfooddietitians.com
4.8/5 (60)Total Time 35 minsCuisine Whole30Calories 335 per serving
CHICKEN AND SWEET POTATO SABZI: ROMY GILL’S EASY CURRY ...
From theguardian.com
Author Romy Gill
CURRY CHICKEN–AND–SWEET POTATO GALETTE | FOOD & WINE
From foodandwine.com
5/5 (3)Category Savory Pies
SLIMMING WORLD'S CHICKEN AND POTATO CURRY | INDIAN RECIPES ...
From goodto.com
3.6/5 Total Time 40 minsCategory Dinner,Main CourseCalories 551 per serving
SWEET POTATO CHICKEN CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
Cuisine Contemporary, Healthy, IndianTotal Time 30 minsCategory Curries, Asian-StyleCalories 488 per serving
SLOW COOKER SWEET POTATO CHICKEN CURRY - THE REAL FOOD ...
From therealfooddietitians.com
5/5 (13)Total Time 6 hrs 30 minsCuisine Whole30Calories 335 per serving
15 CHICKEN AND SWEET POTATO RECIPES | ALLRECIPES
From allrecipes.com
CHICKEN AND SWEET POTATO CURRY - 5* TRENDING RECIPES WITH ...
From food.theffeed.com
8 SWEET POTATO CURRY RECIPES INSPIRED BY WORLD CUISINES ...
From allrecipes.com
CHICKEN, RED LENTIL AND SWEET POTATO CURRY - SUPERVALU
From supervalu.ie
CHICKEN & SWEET POTATO CURRY - ANNA'S FAMILY KITCHEN
From annasfamilykitchen.com
CHICKEN AND SWEET POTATO CURRY - STEVEN AND CHRIS
From cbc.ca
JAMAICAN FOOD CURRY CHICKEN - THERESCIPES.INFO
From therecipes.info
SWEET POTATO AND CHICKEN CURRY - RECIPES FROM BRITISHOP ...
From britishop.com
SWEET CURRY CHICKEN RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love