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.
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
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
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.
CHICKEN SWEET POTATO CURRY
Make a weeknight-quick skillet dish with our Chicken Sweet Potato Curry. Chicken Sweet Potato Curry is a tasty dish that's ready to eat in just 45 minutes.
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Cook and stir chicken and garlic in hot oil in large skillet on medium-high heat 3 to 4 min. or until chicken is no longer pink.
- Add potatoes, cauliflower, tomatoes, soup and curry powder; mix well. Bring to boil; cover. Simmer on medium heat 15 min. or until chicken is done and vegetables are tender.
- Stir in rice and peas. Return to boil; cover. Simmer on low heat 5 min. Remove from heat. Let stand 5 min. Sprinkle with nuts and raisins.
Nutrition Facts : Calories 450, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g
CURRIED CHICKEN SOUP WITH SWEET POTATOES
A smooth and savory bowl full of healthy ingredients. Add a dollop of sour cream to each bowl just before serving.
Provided by Dewey cooks
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Heat coconut oil in a large saucepan over medium heat. Add chicken and sear for 1 minute per side. Add 1 can chicken broth. Bring to a simmer and cook until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes.
- Remove chicken with a slotted spoon, leaving the cooking broth in the saucepan. Add the remaining can of chicken broth, sweet potatoes, onions, carrots, apple, celery, cilantro, garlic, curry powder, salt, and pepper. Add water to cover. Bring to a boil and cook until sweet potato is tender, 10 to 12 minutes. Cool slightly.
- Meanwhile, when chicken is cool enough to handle, dice and set aside.
- Fill blender halfway with cooked vegetable and broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a separate saucepan. Puree remaining vegetables and broth.
- Add diced chicken and coconut milk to the pureed vegetable mixture. Reheat over medium heat, 5 to 10 minutes.
Nutrition Facts : Calories 294.4 calories, Carbohydrate 33.7 g, Cholesterol 17.1 mg, Fat 14.6 g, Fiber 6.5 g, Protein 9.8 g, SaturatedFat 11.9 g, Sodium 600.1 mg, Sugar 9.4 g
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
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.
CAULIFLOWER CHICKEN CURRY
Yogurt combined with spices coats cauliflower and chicken thighs in this Indian-inspired curry. The longer you marinate the chicken and cauliflower, the richer the taste, but even 20 minutes of marinating time will give you great results. Smoked paprika adds a more complex flavor, but regular paprika works well too. Serve this saucy dish with brown rice to complete the meal.
Provided by Hilary Meyer
Categories Healthy Diabetes-Friendly Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- Combine yogurt, 1 Tbsp. oil, 1 Tbsp. curry powder, paprika, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt in a large bowl. Add cauliflower and chicken. Stir to coat. Marinate the chicken and cauliflower in the refrigerator for 20 minutes or for up to 2 hours.
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil. Coat the foil with cooking spray. Spread the cauliflower and chicken in an even layer on the prepared baking sheet. Bake, without stirring, until the chicken is cooked through and the cauliflower is golden brown in spots, 20 to 25 minutes.
- Meanwhile, heat the remaining 2 Tbsp. oil in a large saucepan over medium heat. Add onion and carrot; cook, stirring occasionally, until soft and just beginning to brown, 7 to 10 minutes. Add garam masala and the remaining 1 Tbsp. curry powder, 1 Tbsp. garlic, 2 tsp. ginger, and ¼ tsp. salt. Cook, stirring, until fragrant, about 1 minute. Add crushed tomatoes and water. Cook, stirring, until bubbling. Remove from heat and stir in cream. Serve the chicken and cauliflower with the sauce. Garnish with cilantro, if desired.
Nutrition Facts : Calories 291 calories, Carbohydrate 17 g, Cholesterol 73 mg, Fat 17 g, Fiber 5 g, Protein 19 g, SaturatedFat 5 g, Sodium 538 mg, Sugar 8 g
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
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 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.
SWEET CHICKEN CURRY
This sweet curry uses fruit and nuts to create wonderful depth of flavour and texture. It's an exotic meal you're sure to remember.
Yield 4
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F (175°C).
- Add oil to a 12 cup (3 L) casserole dish with cover. Heat over medium high heat on stove. Add chicken and brown on both sides.
- Remove chicken and set aside on plate. Add onion and garlic to casserole and cook until slightly browned and fragrant. Add curry powder and mix well to heat spice and release oils.
- Add canned tomatoes and tomato paste and mix well. Add raisins, lime juice, sugar, bay leaf and then chicken. Stir mixture to coat chicken. Cover casserole and place in oven for approximately 40 minutes.
- Prepare brown basmati rice as per package instructions.
- Remove casserole from oven and add apple. Cover and return casserole to oven for about another 15 minutes or until chicken is thoroughly cooked and the internal temperature reaches 165°F (74°C). Remove from oven and add cilantro. Replace cover and let sit for several minutes.
- Serve curry over basmati rice with a sprinkling of grated coconut, mango, almonds and a wedge of lime.
Nutrition Facts :
SPICY CURRY NOODLE SOUP WITH CHICKEN AND SWEET POTATO
Spicy Curry Noodle Soup with Chicken and Sweet Potato
Provided by Mai Pham
Categories Soup/Stew Chicken High Fiber Curry Sweet Potato/Yam Winter Noodle Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm. DO AHEAD: Can be made 1 day ahead. Refrigerate until cold, then cover and keep chilled.
- Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil. Add sweet potato and cook until tender, about 7 minutes. Using strainer, remove sweet potato from pot and rinse under cold water to cool. Place in small bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.
- Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Add sweet potato; stir to heat through, about 1 minute. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.
- *Available at some supermarkets, at specialty foods stores and Asian markets, and online from adrianascaravan.com.
CURRIED CHICKEN AND SWEET POTATO SALAD
Make and share this Curried Chicken and Sweet Potato Salad recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Put the first 4 ingredients into a plastic bag.
- Add the chicken, then massage the bag so the chicken is evenly coated with the marinade. Set aside for at least 15 minutes. (Refrigerate if marinating for longer period of time).
- Peel the potatoes and cut into 1 inch cubes. Boil gently until tender, then leave to cool to room temperature.
- Cook the chicken by grilling for 5-10 minutes on each side (depending on thickness) or until the outside has browned and the juices run clear.
- Leave chicken to stand for 5-10 minutes, then cut into bite sized pieces.
- While the chicken is cooking, stir the dressing ingredients together, thinning to the desired consistency with the orange juice, and prepare the remaining salad ingredients.
- Place the cooled well drained potato, the chicken and remaining ingredients (reserving a little cilantro to garnish) in a large bowl, drizzle with dressing, then toss gently to combine.
- Garnish with the reserved cilantro and serve immediately or refrigerate until required.
Nutrition Facts : Calories 963.7, Fat 32, SaturatedFat 8.3, Cholesterol 102.8, Sodium 1673.5, Carbohydrate 127.1, Fiber 17.9, Sugar 41, Protein 46.9
More about "curried chicken and sweet potatoes food"
CHICKEN AND SWEET POTATO CURRY - CHICKEN CURRY RECIPES
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Servings 4Estimated Reading Time 2 minsCategory DinnerTotal Time 1 hr 10 mins
SKILLET THAI CHICKEN AND SWEET POTATO CURRY - RECIPE RUNNER
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4.5/5 (50)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.
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
CHICKEN CURRY WITH SWEET POTATOES RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
4.9/5 Servings 3Cuisine North Indian RecipesTotal Time 1 hr 10 mins
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.
GREEN CHICKEN CURRY WITH SWEET POTATOES AND SPINACH - BOWL ...
From bowlofdelicious.com
5/5 (1)Total Time 30 minsCategory Chicken, DinnerCalories 505 per serving
- In a large skillet or pot, heat the coconut oil (2 tablespoons) over medium-high heat. Add the onions. Cook until they've softened and are beginning to brown (about 3 minutes).
- Add the garlic and ginger. Stir to combine and sauté for about thirty seconds, or until garlic becomes fragrant.
- Shake the can of coconut milk very well before opening it. Pour in the coconut milk, stir, and bring to a simmer.
CHICKEN SWEET POTATO CURRY - MODERN HONEY
From modernhoney.com
5/5 (6)Total Time 30 minsCategory DinnerCalories 300 per serving
- In a large saucepan, heat oil over medium heat. Add onion and saute for 1 minute. Add chicken, turmeric, salt, and pepper and cook until chicken is no longer pink about 8 minutes.
- Add sweet potatoes and saute for several minutes. Add water, cover, and let simmer for 10 minutes, until softened. Check sweet potatoes for tenderness.
- Add chili garlic sauce, ginger, red curry paste, and stir. Pour in coconut milk. Check for seasonings and add more salt and pepper, if needed.
CHICKEN CURRY WITH SWEET POTATO RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory CurryServings 6Total Time 55 mins
- In a food processor, whirl the lemongrass into a fine texture for about 3 minutes, pausing occasionally to scrape down the bowl.
- Add the curry powder, black pepper, and cayenne (if using) and whirl for about 30 seconds until a fragrant yellow paste forms.
CURRIED CHICKEN WITH SWEET POTATOES & SNAP PEAS RECIPE ...
From eatingwell.com
4/5 (1)Total Time 3 hrs 10 minsCategory Paleo Chicken RecipesCalories 359 per serving
- Combine sweet potatoes, onion, curry powder, ginger, and garlic in a 4- to 5-qt. slow cooker. Sprinkle chicken with salt and add to the slow cooker. Drizzle with oil. Cover and cook on High until the chicken registers at least 165 degrees F on an instant-read thermometer, 3 to 3 1/2 hours.
- Add bell pepper, snap peas, and coconut milk to the slow cooker. Cover and cook on High until heated through, about 10 minutes more. Top with cilantro and serve with lime wedges.
THE BEST SUPER QUICK CHICKEN CURRY WITH SWEET POTATOES ...
From berrysweetlife.com
Cuisine IndianTotal Time 35 minsCategory Main DishCalories 605 per serving
- In a large saucepan, heat the olive oil on a medium heat and fry the onion for 2 minutes, then add the garlic and fry until the onions are clear and the garlic is fragrant, about 1 minute.
- Add the chicken and fry for about 2 minutes, stirring often, then pour in the can of diced tomato and half the coconut milk.
- Now add the sweet potatoes and about 1/8 cup water and cook on a low heat, uncovered and just simmering, until the sauce is thick and the chicken is cooked through. About 20 mins. Check on it occasionally and top up with a little hot water if it is looking too thick.
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.
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