SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN
This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes.
Provided by gimme that recipe
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
- Add oil to pan.
- Add onion and wait about 4 minutes until softened.
- Add ginger and garlic.
- Add bell pepper and wait about another 4 minutes for it to soften.
- Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
- Add the sweet potatoes, broth and water and bring them to a boil.
- With heat at medium-low, add chicken, coconut milk, and raisins.
- Simmer for 10 minutes, stirring frequently.
- Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
- Stir in the bananas and simmer 5 more minutes, stirring frequently.
- Serve over the hot rice.
CHICKEN CURRY WITH FEI (BANANAS) AND SWEET POTATOES
Make and share this Chicken Curry With Fei (Bananas) and Sweet Potatoes recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 31m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken legs in a roaster, brush with the mix of soy sauce, plum sauce and oil. Put aside in a cool place.
- Clean and peel the sweet potatoes and cook them in saltwater, to which has been added some sugar. When cooked drain the water and cut the potatoes into large slices.
- Wash and cut the papayas in half, remove the seeds, drip some lemon juice on each half, store in the fridge. Cook the fei (bananas) in the oven at 175oC. (Pos. 6/7) for about 15 minute (don't peel the bananas). Toss the garlic, slice the onion and put aside.
- 1 hour prior to serving, put the chicken legs into the oven, add the onion, garlic and the curry, put salt pepper and oil. After about 20 min cooking time, put 2 ladles bouillon over the chicken legs. 10 min later add the papayas the sweet potatoes and the peeled bananas and wet every 10 minute.
- Before serving, add the coconut milk. Check the finishing of the ingredients and the seasoning.
- Serve in hot plate, put the sauce, chicken leg, half a papaya, the sweet potatoes and half a banana. Baste with sauce decorate with the green onion.
Nutrition Facts : Calories 1494.1, Fat 88, SaturatedFat 25.1, Cholesterol 340.3, Sodium 802.9, Carbohydrate 87.8, Fiber 13.1, Sugar 44.4, Protein 90.2
CURRY FRIED CHICKEN WITH ROASTED SWEET POTATOES
These crispy chicken thighs seasoned with a tangy yogurt curry sauce get coated with rice cereal for extra crunch. A common technique in India, marinating with yogurt tenderizes more gently and evenly and adds extra moisture to meats.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Mix 1/4 cup yogurt, the garlic, 2 teaspoons curry powder, 1 teaspoon salt, a few grinds of black pepper and the cayenne in a large bowl. Add the chicken and toss to coat; set aside.
- Pierce the sweet potatoes all over with a fork. Bake on a baking sheet until tender, about 25 minutes. Meanwhile, pulse the cereal in a food processor until finely ground; season with salt, black pepper and the remaining 1/2 teaspoon curry powder. Transfer to a shallow baking dish.
- Heat 1/2 inch peanut oil in a large cast-iron skillet over medium-high heat until shimmering. Press the chicken into the cereal, turning to coat. Add half of the chicken to the hot oil and fry until golden brown, 3 to 5 minutes per side. Transfer to a wire rack set on a baking sheet. Repeat with the remaining chicken. Transfer to the oven and bake until cooked through, about 10 minutes.
- Mix the ketchup with the steak sauce and cilantro. Split open the sweet potatoes; top with the remaining 1/2 cup yogurt and season with salt and black pepper. Serve the chicken with the potatoes and ketchup; top with more cilantro.
Nutrition Facts : Calories 670, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 211 milligrams, Sodium 1204 milligrams, Carbohydrate 76 grams, Fiber 5 grams, Protein 48 grams, Sugar 34 grams
CHICKEN AND BANANA CURRY
Provided by Food Network
Categories main-dish
Time P1DT1h25m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the marinade: Combine the yogurt, cilantro, ginger, garlic and some salt and pepper in a food processor. Blend until smooth. Pour the marinade into a large resealable bag. Rinse and pat dry the chicken and place in the bag with marinade. Mix around and refrigerate for 24 hours.
- For the chicken: Add the almonds to a pan over medium-high heat. Keep stirring until the nuts become golden in color, 7 to 10 minutes. Once they toast, remove from the pan and set aside.
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and saute for until golden, 2 minutes. Throw in the onions and saute for 8 more minutes. Remove the onions and set aside, reserving the oil.
- Wipe down the marinated chicken and cut into bite-size pieces. Pour the flour on a plate and mix in a big pinch of salt and freshly cracked pepper. Toss the chicken pieces in the flour to lightly coat. Fry the chicken over medium heat in the same pan and oil as you cooked the onions, until golden brown on all sides, about 10 minutes. Set aside.
- For the curry sauce: Heat a small pan over medium heat. Add the hot curry powder and stir often until fragrant about 30 seconds. Heat a large saucepan over medium heat. Add 1 1/2 cups water, the toasted curry spice, raisins, chutney, brown sugar, turmeric, lemon juice and the toasted almonds. Stir and bring to a simmer.
- Whisk together the stock and flour in a measuring cup to make a thickener, and then pass through a sieve to remove any flour chunks.
- Add the thickener to the curry sauce and mix well. Turn the heat down to medium-low and add the sauteed onions and garlic, the crisped chicken and salt and pepper to taste. Cook for 30 minutes.
- Ladle some chicken curry onto a plate and serve with sliced ripe bananas and sweet shredded coconut.
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.
TAHITIAN SWEET POTATOES WITH FEI (BANANAS)
Spicy and creamy without being overly sweet. I used 2 tbsp. curry paste and I think 4 Thai chiles and it was moderately spicy. That might be too hot for some, so cut back if you don't want it to be hot. I served this with "Thai Marinated Pork with Dipping Sauce- recipe 81667" and "Poat Dot - Cambodian Grilled Corn recipe 38475" and it made a wonderful dinner. Hope you enjoy!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil.
- Add potatoes and cook until lightly browned on the outside.
- Add coconut milk, curry paste, juice of the lime, fish sauce, and brown sugar to pan, stirring to mix well.
- Cover and simmer for 15 minutes or until potatoes are tender, stirring occasionally.
- Peel and slice bananas into chunks and stir in with the potatoes.
- Cook over low heat 5-7 minutes or until heated through and bananas have softened but are still intact.
- Garnish with chopped cilantro and sliced chilli peppers before serving.
- Serve hot.
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
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.
VIETNAMESE CHICKEN CURRY WITH SWEET POTATOES
Vietnamese style curries are lucious. You can serve this with steamed rice or over asian rice noodles. From Pleasures of the Vietnamese Table.
Provided by Jean R
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Combine 2 tablespoons of the curry powder and the salt in a medium bowl. Add the chicken thighs and turn to coat the meat evenly. Set aside for 30 minutes.
- Cut the lemongrass stalk into 3-inch pieces and smash them with the flat side of a knife, set aside. Peel the ginger and cut into 3 slices, set aside.
- Heat the oil in a large pot. Add the shallot, garlic, dried red chili flakes and the remaining 1 tablespoon of curry powder; stir for about 10 seconds.
- Add the chicken and cook until golden, 3-4 minutes.
- Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce heat.
- Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook for 15 minutes or until vegetable are tender.
- Transfer to a serving bowl and top with garnishes.
CHICKEN, SWEET POTATO & PEA CURRY
Serve this family-friendly chicken curry with rice or roti. It's tasty and healthy, containing four of your 5-a-day. Add extra korma paste for added spice
Provided by Lulu Grimes
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 30 seconds until it becomes fragrant. Stir in the chicken, then add the sweet potatoes and lentils and keep stirring to coat everything in the paste. Add 300ml water and the coconut milk. Bring to the boil, then simmer for 15-20 mins or until the chicken and sweet potato are cooked through and the consistency of the sauce is slightly thickened.
- Tip in the peas, bring back to the boil and simmer for a further 2 mins, then add the tomatoes and cook for 2 mins more. Serve with steamed rice, or roti.
Nutrition Facts : Calories 485 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
THAI CURRY CHICKEN WITH SWEET POTATO
Chunks of chicken breast and sliced onions are sauteed in flavorful Thai green curry paste, then cooked in a creamy sauce made with cream cheese, sweet potato, and sliced bell peppers. The first time I made this with 3 tablespoons green curry paste, but that might be a bit too hot.
Provided by WiGal
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wash the sweet potato, microwave for 2 minutes -to soften it up; peel, cut into 1/2 inch cubes, put cubes into steamer bag, add 1 teaspoon water, microwave for 3 minutes; and set aside.
- Heat oil in large nonstick skillet on medium heat for about 2 minutes.
- Stir in curry paste until well blended.
- Add chicken, onions, and garlic; cook and stir 6 to 8 minutes or until chicken is slightly rare inside.
- Stir in red and yellow peppers and sweet potato; cook 4 minutes or until peppers are crisp tender and sweet potato is done.
- Add cream cheese, milk, pepper, fish sauce, brown sugar, and basil; cook until cream cheese is melted and evenly coats chicken and vegetables, stirring frequently.
- Taste and make adjustments.
- Serve over rice.
- Garnish with peanuts.
Nutrition Facts : Calories 757.8, Fat 35.5, SaturatedFat 9.6, Cholesterol 94.8, Sodium 688, Carbohydrate 70.7, Fiber 5.5, Sugar 8.1, Protein 40.5
SWEET POTATO & CHICKEN CURRY
Chicken thighs are good value and tasty, just right for this healthy, versatile curry
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the sweet potatoes in boiling, salted water for 5-7 mins until just tender. Drain well, then set aside. Meanwhile, heat the oil in a large frying pan, then add the chicken and onion. Cook for 5-6 mins until the chicken is browned and cooked through. Stir in the curry paste, cook for 1 min, add the tomatoes, then cook for another min.
- Pour in 100ml boiling water and mix well. Simmer for 5 mins, add the spinach, then cook for 2 mins until wilted. Fold in the potatoes and heat through. Serve with rice and naan breads.
Nutrition Facts : Calories 281 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 0.75 milligram of sodium
MILD COCONUT CHICKEN CURRY WITH SWEET POTATO
Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!
Provided by Emi Goya
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
- Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
- Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
- Serve curry with a scoop of sweet potatoes on top of jasmine rice.
Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g
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
JAMAICAN CURRY CHICKEN AND POTATOES
There's nothing more comforting than chicken and potatoes, and this recipe is no exception. Getting its flavor and heat from a combination of mild Jamaican curry powder and Scotch bonnet pepper, it's not as hot as some Indian or Thai curries. Jamaican curry powder tends to be heavy on turmeric and less on spice, and this recipe uses just one Scotch bonnet pepper, which is kept whole but punctured to gently release flavor. The result is more warming than spicy. Eat this one-pot recipe by itself as a kind of stew, or over rice, letting all the flavors meld together.
Provided by Millie Peartree
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place chicken in a large bowl. Season chicken with the garlic powder, 2 teaspoons salt and 1/2 teaspoon pepper, making sure it's evenly coated. Let come to room temperature.
- Heat a deep Dutch oven or heavy pan over medium-high. Drizzle in the olive oil. Add sliced onions, season with salt and pepper. Using a rubber spatula or wooden spoon, stir to combine, and cook until soft and fragrant, 3 to 4 minutes. Add garlic, stirring to keep the garlic from scorching, and cook for 30 seconds or until tender. Using a pair of tongs or a spoon, remove onions and garlic from the pan; set aside in a bowl.
- If needed, add more oil to coat the bottom of the pan. Reduce the heat to medium. Add the room-temperature chicken to the pan, and sear chicken on both sides, in batches if necessary, until golden brown, about 7 to 8 minutes total.
- Sprinkle curry powder over and around chicken. Let the spices bloom and toast until fragrant, about 2 minutes.
- Add reserved onions and garlic to the pan. Using a paring knife, pierce the Scotch bonnet pepper. Add to the pan. Add potatoes, and stir to evenly coat chicken and potatoes.
- Pour in chicken stock to nearly cover the chicken. Add the bay leaf and thyme sprigs. Bring to a simmer. Remove Scotch bonnet pepper. Cover pot and cook for 30 minutes, or until chicken is tender and falling off the bone. Taste and adjust the curry powder, salt and pepper as needed.
- In a small bowl, combine cornstarch with 1/4 cup water to form a slurry. (The chicken curry can be eaten as is, like a soup, or slurry can be added to thicken the sauce to a gravy-like consistency.) Add 1 tablespoon of the slurry, and bring to a boil to thicken, adding more slurry to reach desired consistency. Retrieve bay leaf and thyme stems and discard. Serve with rice.
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