CHICKEN AND RED POTATO RECIPES RECIPES

Name: Sweet potato & chicken curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Indian
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

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

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

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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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CHICKEN, SWEET POTATO & COCONUT CURRY RECIPE | BBC GO…

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry
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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.

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SWEET POTATO & CHICKEN CURRY RECIPE | BBC GOOD FOOD

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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