CHICKEN AND POTATO CURRY RECIPES RECIPES

Name: Chicken, sweet potato & coconut curry
Total time: 35 min
Yield: Serves 2 adults and 2 children
Cuisine: Indian
Ingredients: 1 tbsp sunflower oil; 2 tsp mild curry paste; 2 large boneless, skinless chicken breasts, cut into bite-size pieces; 2 medium-sized sweet potatoes, peeled and cut into bite-size pieces; 4 tbsp red split lentils; 300ml chicken stock; 400ml can coconut milk; 175g frozen peas

CHICKEN, SWEET POTATO & COCONUT CURRY RECIPE | BBC GOOD FOOD

Chicken, sweet potato & coconut curry recipe | BBC Good Food image

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

Total Time 35 minutes

Yield Serves 2 adults and 2 children

Number Of Ingredients 8

Ingredients

1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

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, FatContent 14 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 24.5 grams carbohydrates, FiberContent 3.6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.57 milligram of sodium

SWEET POTATO & CHICKEN CURRY RECIPE | BBC GOOD FOOD

Sweet potato & chicken curry recipe | BBC Good Food image

Chicken thighs are good value and tasty, just right for this healthy, versatile curry

Provided by Good Food team

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

Ingredients

500g sweet potato, peeled and cut into bite-size pieces
1 tbsp olive oil
4 skinless chicken thigh fillets, each cut into large chunks
1 large red onion, cut into wedges
2 tbsp rogan josh curry paste
2 large tomatoes, roughly chopped
125g spinach

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, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 5 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.75 milligram of sodium

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1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
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6. Meanwhile, place 1 mug of rice in a medium pan with 2 mugs of boiling water and a good pinch of salt. Break in the creamed coconut and mix together. Bring to the boil, stir, then put the lid on and simmer for 10 minutes, or until the water has evaporated. Turn the heat off and leave with the lid on.
7. Make a quick pickle by peeling and very finely slicing the red onion. Place in a bowl, finely grate in the lemon zest, squeeze in the juice and add a good pinch of salt. Deseed and finely slice the chilli and add to the bowl, then mix up.
8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
11. To serve, put a quarter of the rice into a small bowl, press to compact and turn out on to a plate, then repeat with the other portions. Place the chicken next to the rice, cover with the sauce, then sprinkle over the pickle and the coriander leaves.

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CHICKEN, SWEET POTATO & COCONUT CURRY RECIPE - BBC GOOD FOOD

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
From bbcgoodfood.com
Total Time 35 minutes
Category Dinner, Main course
Cuisine Indian
Calories 291 calories per serving

Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

See details

SWEET POTATO & CHICKEN CURRY RECIPE - BBC GOOD FOOD

Chicken thighs are good value and tasty, just right for this healthy, versatile curry
From bbcgoodfood.com
Total Time 30 minutes
Category Dinner, Main course
Cuisine Indian
Calories 281 calories per serving

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.

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1. Press down firmly with the palm of your hand to slightly flatten each chicken breast. Place them in a bowl, pour over the buttermilk, add the curry powder and a pinch of sea salt, crush in the garlic, then toss to coat. Cover and marinate in the fridge for at least 2 hours, but preferably overnight.
2. When the time’s up, sprinkle the breadcrumbs on to a tray. Remove the chicken from the buttermilk, shake off the excess, then turn in the breadcrumbs, pressing down to make them stick and flatten them a little more. Keep in the fridge until you’re ready to cook.
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5. Stir in the flour, then the mango chutney. Pour in 800ml of boiling water and leave to blip away for 15 minutes, or until reduced to a nice sauce consistency, stirring occasionally. Taste, season and add more mango chutney, if needed.
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8. Just under half fill a large sturdy pan with vegetable oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
9. Carefully lower the chicken into the oil, fry for 8 minutes, or until golden and cooked through, then drain on kitchen paper.
10. Alternatively, drizzle 2 tablespoons of olive oil into a large, cold non-stick frying pan on a medium heat. Cook the chicken for 10 minutes, or until golden and cooked through, turning after 6 minutes and drizzling with an extra 2 tablespoons of oil as you turn.
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