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.
SPICY CHICKEN AND SWEET POTATO STEW
With flavors reminiscent of Morocco and Mexico, this easy yet richly-flavored stew contains loads of chicken, vegetables, and some surprising spices! If desired, pass lime wedges to squeeze over individual servings.
Provided by RCKim
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 50m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
- Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 44.1 g, Cholesterol 56.8 mg, Fat 7.7 g, Fiber 10.5 g, Protein 29.1 g, SaturatedFat 1.9 g, Sodium 876.2 mg, Sugar 8.9 g
SWEET 'N' SOUR CURRY CHICKEN
A little mango chutney goes a long way in adding a zesty twist to chicken. I also add some curry powder to give the dish flair. -Carol Conrad, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 4h45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.
Nutrition Facts : Calories 314 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 583mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN APPLE STEW
I made this chicken stew on a cold autumn night when I had an excess of fresh apples. The apple adds a sweet, pleasant flavor which complements the root vegetables, resulting in a light, but delicious, dinner which warms you from the inside. Great with a sprinkle of Parmesan cheese and served with sourdough rolls for dipping.
Provided by LMF443
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and garlic and cook until onion has softened, about 3 minutes. Add sweet potatoes, apples, and carrots; continue to cook and stir for 3 to 5 minutes. Pour in chicken broth and apple cider and cook, stirring occasionally, for 10 minutes.
- Add chicken, pepper, rosemary, turmeric, and bay leaf; cook until vegetables are soft and chicken is no longer pink in the centers and juices run clear, 15 to 20 minutes. Remove from heat and stir in lemon juice and season with salt before serving.
Nutrition Facts : Calories 243 calories, Carbohydrate 27.4 g, Cholesterol 46.1 mg, Fat 6.8 g, Fiber 4.1 g, Protein 18 g, SaturatedFat 1.2 g, Sodium 771.9 mg, Sugar 12.4 g
SWEET CURRIED CHICKEN, YAM AND APPLE STEW
My mother clipped this recipe decades ago and it has been a family favorite since. It's very flexible; you can use pork tenderloin instead of chicken thighs, sweet potatoes instead of yams, any kind of apple, most kinds of dried fruit, etc. The curry flavor is mild, add more if you like!
Provided by DinnerBelle
Categories Chicken Thigh & Leg
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Trim the chicken thighs of excess fat and yucky stuff, cut into 1-2 inch pieces.
- Dust the chicken with the flour ( shake them up in a plastic bag).
- Heat the butter or oil over medium high heat.
- Saute the sliced onion 2 minutes, add the garlic and stir up.
- Add the chicken, brown on all sides about 5 minutes.
- Add ginger, curry, cinnamon stick and pepper, saute 2 minutes.
- Add chicken broth, stir up any brown bits and bring to low boil.
- Add yams and apples return to low boil then reduce heat and simmer, covered, 15 minutes or until yams are barely done.
- Add raisins, check seasoning, and simmer 5 more minutes.
- Serve over rice or with crusty bread.
Nutrition Facts : Calories 677.4, Fat 25.8, SaturatedFat 8.2, Cholesterol 126.1, Sodium 524.3, Carbohydrate 81.5, Fiber 10.4, Sugar 23.7, Protein 31.7
SWEET AND SPICY CURRIED CHICKEN
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat butter and oil in a large skillet. When hot, add chicken and saute (in a couple of batches, if necessary, to avoid crowding) over medium to high heat for a total of 6 to 7 minutes, until brown on all sides. Transfer chicken to a large casserole or Dutch oven and discard all but 2 to 3 tablespoons of the accumulated fat in the skillet.
- To the hot fat in the skillet add onions and saute for 2 to 3 minutes over medium heat, stirring, then add flour, curry powder, cumin powder, cayenne pepper, black pepper, salt and garlica and mix well with the onions. Add the water, stir, bring to a boil and pour mixture over chicken.
- Add apple, banana and tomato, bring to a boil, cover, reduce heat and simmer gently for about 25 to 30 minutes. Sprinkle mint on top and serve immediately with brown rice and onion pilaf.
Nutrition Facts : @context http, Calories 621, UnsaturatedFat 20 grams, Carbohydrate 21 grams, Fat 33 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 9 grams, Sodium 916 milligrams, Sugar 10 grams, TransFat 0 grams
SPICED CHICKEN, SPINACH & SWEET POTATO STEW
A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
- Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
SWEET CHICKEN CURRY
This is an adaptation of my mother's curry recipe. It produces a delightfully mild (depending on your curry mix) and sweet stew. This mixture makes enough mild, sweet curry to feed six unashamedfly hungry people, and freezes well.To lose the syrupy/sweet aspect, use plain coconut cream instead of the colada mix. If you can't find coconut milk, use some plain yogurt and brown sugar or honey instead.
Provided by Denise2
Categories Chicken Breast
Time 35m
Yield 48 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, brown the meat, onions and garlic in oil (Chicken should be skinned). Generously sprinkle curry powder on meat (commercial preparations are fine on their own or cut with some homemade).
- Mix your stock and thickener in a cup.
- Add stock mixture, coconut milk and cream to the chicken.
- If you don't want to break the bank over one meal, forage in your refrigerator for any questionable vegetables you want to use up and start dicing potatoes and throw them in now.
- Season to taste. Simmer for at least 10 minutes- thickening your sauce to desired consistency, though feel free to torment your family and/or guests by cooking this for a few hours.
- Serve with rice, thick pita bread, salad and your fave condiments.
- Suggested condiments include corn kernels, peanuts (or other nuts), raisins, chopped hard-boiled eggs, sliced banana in lemon or lime juice, sliced cucumber in yoghurt (or in a cream dressing- we like garlic), dried coconut, raisins and other dried fruits, and chutney.
CURRIED CHICKEN AND APPLE STEW
Make and share this Curried Chicken and Apple Stew recipe from Food.com.
Provided by dicentra
Categories Stew
Time 5h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except apples, sour cream, cornstarch, salt and pepper in a slow cooker.
- Cover and cook on low 5-6 hours, adding apples during the last 30 minutes.
- Combine sour cream and cornstarch and stir into stew. Cook for 2-3 more minutes.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 286.6, Fat 19.1, SaturatedFat 8.1, Cholesterol 68.6, Sodium 274.3, Carbohydrate 12.9, Fiber 2, Sugar 4.4, Protein 16
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
CREAMY PORK AND APPLE STEW
Make and share this Creamy Pork and Apple Stew recipe from Food.com.
Provided by Bluenoser
Categories Stew
Time 23m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In 2 quart saucepan, heat margarine over medium heat until bubbly and hot.
- Add onion and garlic.
- Saute, stirring constantly until onion is translucent (about 3 minutes).
- Add water and broth mix and stir to combine.
- Bring to a boil.
- Reduce heat to a simmer.
- Add pork and seasonings.
- Cover and cook until pork is fork tender, about one hour.
- Stir apple slices and raisins into pork mixture.
- Cover and cook until apple slices are tender (about 15 minutes).
- Add cornstarch to yogurt and stir until thoroughly combined.
- Stir into pork mixture, and immediately remove from heat.
- Serve over cooked rice.
CURRIED YAM AND MANGO SOUP
From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
- Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
- Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
- With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
- Garnish with chopped cilantro leaves.
Nutrition Facts : Calories 206.2, Fat 8.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 35.4, Carbohydrate 32.1, Fiber 4.5, Sugar 9.7, Protein 1.8
CHICKEN AND APPLE CURRY
A simple apple-curry butter sauce adds a delicious flavor to traditional baked chicken.
Provided by CHRISTYJ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
- Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 14.2 g, Cholesterol 110.6 mg, Fat 8.9 g, Fiber 2 g, Protein 38.8 g, SaturatedFat 4.7 g, Sodium 321.9 mg, Sugar 7.9 g
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- Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
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