EASY SLOW COOKER CHICKEN CURRY WITH POTATOES AND COCONUT MILK
A super simple mild curry for the slow cooker. If you have cashews, they taste great sprinkled on top afterwards. Feel free to spice it up to your liking. I keep it mild so my kids will eat it, too. You don't need to saute anything in advance, everything just goes in the slow cooker as is. I serve it over rice.
Provided by barbara
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine chicken, potatoes, bell pepper, and onion in a slow cooker.
- Stir together chicken broth, curry powder, curry paste, cumin, 1 teaspoon salt, and cayenne in a bowl and pour over ingredients in the slow cooker. Mix everything well with a wooden spoon.
- Close the slow cooker and cook until chicken is tender, 4 to 5 hours on Low or 2 to 3 hours on High. Add coconut milk 15 minutes before the end of the cooking time and continue cooking until heated through. Season with salt and pepper and sprinkle with chopped cilantro to serve.
Nutrition Facts : Calories 386.9 calories, Carbohydrate 23.9 g, Cholesterol 48.7 mg, Fat 23.8 g, Fiber 5.1 g, Protein 22.5 g, SaturatedFat 19.2 g, Sodium 1248.1 mg, Sugar 3.3 g
EASY PALEO COCONUT MILK CURRY CHICKEN
Provided by © Oh Snap! Let's Eat!
Number Of Ingredients 9
Steps:
- In a large skillet, heat up your butter on low heat. Once it melts, add curry powder and swirl it around until well blended with a spatula. Add in the can of coconut milk, and swirl it around. Continue heating the coconut milk blend, while in a separate skillet, sauté the garlic and the onions with the cooking oil of choice. Once the onions are translucent, add in the cubed chickens. When the meat is cooked very lightly, add the cubed sweet potatoes and sautéed chicken/onion/garlic mix in to the coconut milk mix in the other skillet. Mix well together, and turn the heat up to high. Once it starts simmering, lower the heat to medium low, and cover. Let it cook for about 30 minutes or when your chicken is cooked thoroughly, occasionally stirring.
Nutrition Facts : Calories 560 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 160 milligrams cholesterol, Fat 43 grams fat, Fiber 4 grams fiber, Protein 31 grams protein, SaturatedFat 27 grams saturated fat, ServingSize 1, Sodium 423 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
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 & 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
COCONUT CHICKEN AND SWEET POTATO CURRY
This coconut chicken and sweet potato curry is a heavenly combination of coconut milk, chicken, and sweet potato, flavored with both curry paste and powder. This delicious takes only 30 minutes to hit the table. Enjoy with steamed (brown) rice, quinoa, or cauliflower rice.
Provided by Leelalicious
Categories Dinner
Time 35m
Number Of Ingredients 12
Steps:
- Heat a large pan or skillet. Add the oil and sauté the chopped onion until soft and translucent. Add minced garlic and cook until fragrant (1-2 minutes).
- Now, add the yellow curry paste. Spread it around the pan as best as you can, so it gets fragrant throughout.
- Then, stir in curry powder and add coconut milk and chicken broth.
- Stir in coconut sugar. Add the cubed sweet potatoes. Close with a lid and simmer for 5-10 minutes. Then stir in the chicken pieces and continue simmering until the chicken is cooked through and the sweet potato dices are softened (aprox. another 10 minutes).
- Remove the lid and taste the curry. Adjust flavors with fish sauce for saltiness and lime juice for acidity.
- Serve this Sweet Potato Chicken Curry alongside steamed rice or quinoa. Serve with chopped cilantro and lime wedges.
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 WITH POTATOES, PEAS & COCONUT-CURRY SAUCE
Potatoes and peas make this curry a meal-in-one, but it's also delicious with basmati rice.
Provided by Jennifer Armentrout
Categories Main Course
Yield 2-3
Number Of Ingredients 12
Steps:
- Trim the chicken, removing the tenders and slice on an angle into 3/4-inch pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it's hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.
- Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.
Nutrition Facts : ServingSize 2-3, Calories 440 kcal, Fat 220 kcal, SaturatedFat 12 g, TransFat 25 g, Carbohydrate 19 g, Fiber 4 g, Protein 36 g, Cholesterol 85 mg, Sodium 630 mg, UnsaturatedFat 11 g
EASY COCONUT MILK CHICKEN CURRY WITH SWEET POTATOES
Easy Coconut Milk Chicken Curry
Provided by Shelly
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- In a wide pot over medium heat combine ONE can of coconut milk with 2 - 5 tablespoons red curry paste. Use the back of the stirring spoon to break up the curry paste.
- Add the thinly sliced chicken to the pot. Cook 5 - 8 minutes or until the chicken is done.
- Add the other can of coconut milk, one cup of water, 6 tablespoons soy sauce, 2 tablespoons brown sugar, sweet potato pieces, bell pepper chunks, and jalapeno slices. Cook stirring often until the sweet potatoes are done cooking (about 8 minutes or more depending how big your sweet potato pieces are).
- When sweet potato is done, add the onion. Cook 3 - 4 minutes.
- Stir in bamboo shoots.
- Serve over cooked rice.
GRILLED CURRIED CHICKEN THIGHS WITH CHARRED-VEGETABLE RICE
There's no pot needed for curry flavor in this grilled chicken plate. While different from the traditional dish, our Curried Chicken Thighs fuses the pep and brightness of the Southeast Asian flavor with the ease of backyard grilling. Simply sprinkle the curry seasoning and fire up the grill, and you're well on your way to a chicken dinner that's anything but ordinary. Our pro grilling tip for any chicken thigh recipe? Make sure the grill doesn't get too hot, or the chicken skin will burn before the inside is cooked. Keep a meat thermometer handy so you know exactly when the thickest portion registers at the right temperature. Finish off your plate with a side that can sizzle on the grill as well. If you keep the grill temperature at medium, it's the right amount of heat for charring vegetables for the Charred-Vegetable rice as well. All in all, this curry-flavored dinner can be ready in under an hour straight from the grill.
Provided by Ivy Odom
Categories Chicken
Time 45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Whisk together curry powder, garlic powder, paprika, and 2 teaspoons of the salt in a small bowl. Sprinkle evenly over chicken thighs.
- Preheat a gas grill to medium (350°F to 400°F). Place chicken, skin side down, on unoiled grates. Grill, uncovered, until grill marks appear and skin is golden brown and slightly charred, 8 to 10 minutes. Turn chicken; cover grill. Grill until a thermometer inserted in thickest portion of meat registers 165°F, 10 to 12 minutes. Transfer chicken to a plate or cutting board. Tent with aluminum foil, and rest about 10 minutes.
- Meanwhile, toss together corn, zucchini, squash, bell pepper, red onion, and 2 tablespoons of the olive oil in a large bowl. Place vegetables on unoiled grates. Grill, uncovered, turning occasionally, until charred on all sides, 6 to 8 minutes. Transfer vegetables to a baking sheet; let stand until cool enough to handle, 6 to 8 minutes.
- Cut corn kernels from cobs; place kernels in a large bowl, and discard cobs. Roughly chop zucchini, squash, and onion; add to bowl. Chop bell pepper, discarding seeds and membrane; add to bowl. Add rice, cilantro, lime juice, black pepper, and remaining 1 teaspoon salt and 1 tablespoon oil; toss to coat. Divide vegetable mixture and chicken among 4 plates.
COCONUT CHICKEN CURRY WITH POTATOES
This coconut chicken curry with potatoes is made from scratch in the Pakistani & North Indian style and uses coconut milk to give it a korma-like finish. This recipe uses clean, wholesome ingredients and good-for-you spices that you likely have on hand!
Provided by Izzah Cheema
Categories Main Course
Time 50m
Number Of Ingredients 21
Steps:
- Heat a large non-stick sauté pan over medium-high heat and add the oil. Once hot, add the whole cumin seeds, cinnamon stick, and cardamom pods, if using. Let these spices sizzle and immediately add the onions. Sauté until lightly browned, about 7-8 minutes. If needed, deglaze the pan with 1-2 tbsp of water and allow the water to evaporate.
- Add the garlic and ginger and cook for 30 seconds or until the raw smell disappears. Add the green chili pepper, tomatoes and sauté for 2-3 minutes until the tomatoes become soft. Add the potato, green bell pepper, spice powders (coriander, cumin, turmeric, black pepper, and red chili flakes), and salt and stir.
- Increase the heat to high. Add the chicken and stir-fry for 3-4 minutes or until the chicken changes color. Add the coconut milk and yogurt and bring the mixture to a light boil.
- Lower the heat to low-medium, cover and allow to simmer for 15-16 minutes, or until the chicken is tender and vegetables are cooked through. Uncover and raise the heat to allow the sauce to thicken for 2-3 minutes, if desired.
- Taste and adjust salt and seasoning. Garnish with chopped cilantro and serve with white basmati rice.
Nutrition Facts : Carbohydrate 15 g, Protein 20 g, Fat 22 g, SaturatedFat 18 g, Cholesterol 50 mg, Sodium 721 mg, Fiber 3 g, Sugar 3 g, Calories 329 kcal, ServingSize 1 serving
CHICKEN CHICKPEA COCONUT CURRY
A simple, rich, flavourful and healthy curry with a thick coconut sauce that can be thrown together with mostly pantry staples, and easily turned into a vegan meal by omitting the chicken.
Provided by Berry Sweet Life
Categories Curry
Time 50m
Number Of Ingredients 16
Steps:
- In a large saucepan, heat the coconut oil. Add the onions and cook until browning on the edges, add garlic and cook for 1 - 2 minutes. Stir in the turmeric, ginger, cayenne pepper, curry powder and mixed herbs and cook, stirring, for 1 minute.
- Now stir in the tomato paste and canned diced tomato and cook, stirring, for 2 minutes. Pour in the coconut milk and add the potatoes and carrots. Turn the heat down to a vigorous simmer and allow to cook for 20 - 30 minutes or until the veggies are tender and the sauce is thick.
- Turn the heat down to low and stir in the chicken, gently simmer for 12 - 15 minutes until the chicken is cooked through. Be careful not to overcook as the chicken can become tough. Stir in the chickpeas, season with salt and pepper to taste and serve over rice or with wraps or naan bread. ENJOY!
Nutrition Facts : Calories 698 kcal, ServingSize 1 serving
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.
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
COCONUT CURRY CHICKEN WITH POTATOES
Make and share this Coconut Curry Chicken With Potatoes recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Coconut
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large casserole, saute onion in oil until tender.
- Add green pepper and garlic, saute for another 2 minutes.
- Add curry powder and cook for 1 minute.
- Add chicken, potatoes, coconut milk, salt to taste, and enough stock or water to cover.
- Bring to a boil.
- Cover and simmer for 30 mins, or until potatoes are tender.
Nutrition Facts : Calories 796.2, Fat 49.8, SaturatedFat 27.1, Cholesterol 96.4, Sodium 293.9, Carbohydrate 50.4, Fiber 6.5, Sugar 5.5, Protein 40.8
YELLOW CHICKEN CURRY
This 30-minute Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you'll see why!
Provided by Olena Osipov
Categories Dinner
Time 37m
Number Of Ingredients 13
Steps:
- Cook brown rice or quinoa as per package instructions.
- Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
- Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
- Add coconut milk, maple syrup, salt and stir until incorporated and bring to boil.
- Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
- In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
- Season with pepper to taste and serve over brown rice or quinoa. So good!
Nutrition Facts : ServingSize 1 cup, Calories 406 kcal, Sugar 6 g, Sodium 480 mg, Fat 25 g, SaturatedFat 15 g, Carbohydrate 13 g, Fiber 3 g, Protein 34 g, Cholesterol 97 mg
COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES
Steps:
- Combine the turmeric, ginger, cumin, black pepper, a pinch of salt, and toasted sesame oil together in a bowl; add the chicken and toss to coat evenly. Let sit for 5 minutes or up to 24 hours covered in the refrigerator.
- Heat 1/2 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Remove the chicken from the pan and set aside until needed.
- Add remaining 1/2 tablespoon of vegetable oil to the Dutch oven along with the bell peppers, shallots, and chili flakes and cook, stirring often, for 3 minutes. Add the minced garlic and sweet potatoes and cook, stirring constantly for 1 minute.
- Add the coconut milk, making sure to scrape up any browned bits from the bottom of the Dutch oven, along with the fish sauce. Add the chicken and their juices and stir to combine. Cover with a lid and simmer for 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender. Stir in the cilantro and season with sea salt, if needed.
- Serve over rice with fresh basil, cilantro, tons of lime wedges, and crushed peanuts on the side. Enjoy!
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 :
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.
COCONUT MILK BRAISED BLACK PEPPER CHICKEN WITH SWEET POTATOES
The perfect bowl of warming comfort food full of color and flavor...simple, healthy, and delicious!
Provided by Tieghan Gerard
Time 1h
Number Of Ingredients 19
Steps:
- 1. Toss the chicken with the turmeric, ginger, cumin, pepper, a pinch of salt, and 1 tablespoon oil. Let sit 5 minutes or up to overnight in the fridge.2. Heat 1 tablespoon oil in a large Dutch oven set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Pull the chicken out of the pan. 3. To the pot, add 1 tablespoon olive oil, the peppers, shallots, garlic, and chili flakes, cook 3 minutes, then toss in the sweet potatoes. Reduce the heat to low. Pour in the coconut milk and fish sauce. Slide the chicken and any juices on the plate into the milk. Cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add a splash of water. Stir in the cilantro and season with salt.4. Divide rice between bowls, then spoon the chicken and sauce over the rice. Top with basil, peanuts, and lime juice.
Nutrition Facts : Calories 312 kcal, ServingSize 1 serving
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT RICE RECIPE
Collection of healthy and good recipes
Provided by Recipes.net Team
Categories Crockpot
Time 1h10m
Yield 5
Number Of Ingredients 17
Steps:
- Start with the coconut rice. Wash rice grains according to package directions.
- Using a rice cooker, combine all ingredients. Steam for roughly 30 minutes or until fully cooked. Set aside.
- For the chicken, heat oil in a deep skillet then saute onions, garlic, ginger, & tomatoes until translucent.
- Add chicken & curry powder then roast briefly before setting aside.
- Using the same skillet, combine orange juice, chicken broth, & sweet potatoes. Boil them for roughly 10 minutes, or until potatoes are tender.
- Add in coconut milk, sauteed chicken, & cornstarch slurry. Simmer it over low heat for another 5 minutes or until curry thickens. Season with salt & pepper to taste. Adjust accordingly.
- Add cilantro & mix to combine.
- Garnish with 1 tablespoon chopped cilantro & serve together with roughly 1 cup coconut rice per serving.
Nutrition Facts : Calories 781.00kcal, Carbohydrate 62.00g, Cholesterol 289.00mg, Fat 12.00g, Fiber 9.00g, Protein 101.00g, SaturatedFat 3.00g, ServingSize 5.00, Sodium 1,816.00mg, Sugar 19.00g
More about "chicken curry with sweet potatoes and coconut milk food"
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
EASY CHICKEN POTATO CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (60)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.
RECIPE: ONE-PAN COCONUT CHICKEN CURRY WITH SWEET POTATOES ...
From blueapron.com
4/5 Total Time 45 minsCuisine ThaiCalories 620 per serving
CHICKEN CURRY
From keithfloydrecipes.com
Estimated Reading Time 40 secs
10 BEST SWEET POTATOES WITH COCONUT MILK RECIPES - YUMMLY
From yummly.com
COCONUT CURRY CHICKEN & POTATO STEW - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 1 hrServings 4Calories 470 per serving
- Season chicken with 1/2 tsp (2 mL) salt.. Heat oil in large high-sided skillet over medium heat. Brown chicken, in batches if needed, 8 to 10 min. Transfer to plate. Drain fat from skillet.
- Add onion, garlic and ginger to skillet. Cook 5 min. or until softened. Mix in curry powder, turmeric and remaining salt. Stir in sweet potatoes and potatoes to coat. Cook 1 min. Stir in chicken broth and coconut milk. Bring to a boil. Add chicken. Reduce heat to low. Cover and cook 15 min. Uncover and simmer another 10 min,. until liquid is slightly thickened. Add peas in last 5 min. and cook until tender.
MEALIME - CHICKEN & SWEET POTATO CURRY WITH COCONUT MILK ...
From mealime.com
4.3/5 (201)Total Time 45 mins
- Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch pieces) and transfer to a small bowl.
30 MINUTE COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES ...
From halfbakedharvest.com
4.1/5 Total Time 30 minsServings 6Calories 495 per serving
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. 3. Reduce the heat to low. Add 1 cup broth, the coconut milk, and fish sauce. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. If the sauce is too thick, add additional broth. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Set the Instant Pot to sauté. Add 2 tablespoons oil and the chicken to the instant pot and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Turn the instant pot off. To the instant pot, add 1 cup broth, the coconut milk, and fish sauce. Cover and cook on high pressure for 8 minutes.3. Once done cooking, use the natural or quick release function. Set the Instant pot to sauté and bring to a boil, boil 5 minutes or until the liquid reduces slightly. If the sauce is too thick, add additional broth. Turn the instant pot off. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
- 1. Toss the chicken with the turmeric, ginger, and 1 tablespoon oil. Let sit 5 minutes. 2. Heat 2 tablespoons oil in a large Dutch oven or pot set over medium-high heat. Add the chicken and sear on both sides until browned, about 2 minutes. Add the shallots, garlic, ginger, cayenne, and cilantro, cook 3 minutes, then toss in the sweet potato. Transfer the chicken and potatoes to the slow cooker. Add 1 cup broth, the coconut milk, and fish sauce. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.3. Remove the lid, cook 30 minutes on high to thicken the sauce. Stir in the spinach and lime juice. Season to taste with salt. 4. Serve the chicken and sauce over rice. Top with fresh cilantro and chili oil. Enjoy with naan.
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!
CHICKEN CURRY WITH SWEET POTATOES RECIPE | EPICURIOUS
From epicurious.com
5/5 (120)Servings 4
FISHER NUTS | RECIPE | SHEET PAN COCONUT PECAN CURRY CHICKEN
From fishernuts.com
Servings 4Category Entrees,Pecans
INSTANT POT CHICKEN SWEET POTATO CURRY - THE REAL FOOD ...
From therealfooddietitians.com
4.8/5 (54)Total Time 35 minsCuisine Whole30Calories 335 per serving
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK ...
From getrecipecart.com
THAI CURRY WITH POTATOES AND CARROTS
From hiewot.com
CHICKEN AND SWEET POTATO COCONUT CURRY RECIPE – AWESOME ...
From awesomecuisine.com
COCONUT MILK BRAISED CHICKEN WITH SWEET POTATOES – ARYPOET
From arypoet.com
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK ...
From patriciaklug.com
CHICKEN CURRY WITH COCONUT MILK AND POTATOES RECIPES …
From stevehacks.com
CHICKEN AND POTATO CURRY - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
MELISSA CLARK'S CHICKEN CURRY WITH SWEET POTATOES - THE ...
From thewednesdaychef.com
COCONUT CURRY CHICKEN RECIPE WITH POTATOES – JUST EASY RECIPE
From justeasyrecipe.com
CHICKEN, SWEET POTATO & COCONUT CURRY - BBC GOOD FOOD ...
From bbcgoodfoodme.com
CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK RECIPES
From tfrecipes.com
RECIPE: CHICKEN CURRY WITH SWEET POTATOES AND COCONUT …
From seattletimes.com
CURRIED SWEET POTATOES IN COCONUT MILK RECIPES
From tfrecipes.com
COCONUT CHICKEN CURRY WITH POTATOES - ALL INFORMATION ...
From therecipes.info
10 BEST SWEET COCONUT CHICKEN CURRY RECIPES - YUMMLY
From yummly.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