SWEET POTATO AND CHICKEN CURRY RECIPES
CHICKEN & SWEET POTATO CURRY RECIPE | BBC GOOD FOOD
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
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
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, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 7 grams fiber, ProteinContent 26 grams protein, SodiumContent 1.9 milligram of sodium
SWEET POTATO & CHICKEN CURRY RECIPE | BBC GOOD FOOD
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
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
More about "sweet potato and chicken curry recipes"
SWEET POTATO AND CHICKEN CURRY | FEASTY
Easy, quick and healthy! . By Jon Watts. 12 ingredients, including 1 diced onion, 600g chicken breast, and 2 tsp minced garlic. Easy difficulty.
From feastyrecipes.com
Total Time 35 minutes
Cuisine Indian
From feastyrecipes.com
Total Time 35 minutes
Cuisine Indian
- Finally, add in your spinach. Let it wilt, stir and serve. Enjoy!
See details
CURRIED CHICKEN AND SWEET POTATOES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4
Total Time 05 hours 45 minutes
Category Dinner
Calories 383 calories per serving
From tasteofhome.com
Reviews 4
Total Time 05 hours 45 minutes
Category Dinner
Calories 383 calories per serving
- 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.
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CHICKEN CURRY WITH SWEET POTATOES RECIPE | EPICURIOUS
Ca ri ga - True to the Vietnamese style of curry-making, this recipe is milder and lighter than Indian or Thai curries. You can make this with chicken stock, but the coconut milk adds body and enhances the overall flavor. Depending on my mood and the time of year, I sometimes serve this with a warmed baguette (a French influence) instead of steamed rice. Other times, I just make the curry with more broth and serve it with rice noodles. Like other curries, it's delicious the next day.
From epicurious.com
Reviews 3.8
From epicurious.com
Reviews 3.8
- 2. Heat the oil in a medium pot over moderate heat. Add the shallot, garlic, chili paste and the remaining 1 tablespoon curry powder, and stir until fragrant, about 10 seconds. Add the chicken and cook until the edges of the pieces are golden, 3 to 4 minutes. Add the fish sauce, sugar, lemongrass, ginger and chicken stock. Bring to a boil, then reduce the heat. Add the carrots and cook for 10 minutes. Add the coconut milk, onion and sweet potato and cook until the vegetables are tender, about 15 minutes. Transfer to a serving bowl, garnish with Asian basil, cilantro and scallions, and serve.
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CHICKEN CURRY WITH SWEET POTATOES AND COCONUT MILK RECIPE ...
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.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 1067 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 20 minutes
Calories 1067 per serving
- 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.
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SWEET POTATO AND CHICKEN CURRY | FEASTY
Easy, quick and healthy! . By Jon Watts. 12 ingredients, including 1 diced onion, 600g chicken breast, and 2 tsp minced garlic. Easy difficulty.
From feastyrecipes.com
Total Time 35 minutes
Cuisine Indian
From feastyrecipes.com
Total Time 35 minutes
Cuisine Indian
- Finally, add in your spinach. Let it wilt, stir and serve. Enjoy!
See details
CURRIED CHICKEN AND SWEET POTATOES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4
Total Time 05 hours 45 minutes
Category Dinner
Calories 383 calories per serving
From tasteofhome.com
Reviews 4
Total Time 05 hours 45 minutes
Category Dinner
Calories 383 calories per serving
- 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.
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CHICKEN AND SWEET POTATO CURRY - CHICKEN CURRY RECIPES
This chicken and sweet potato curry is absolute comfort food goals. Thanks to the spices, it's gorgeously fragrant, and the addition of coconut milk makes it creamy.
From delish.com
Total Time 1 hours 10 minutes
Category dinner
From delish.com
Total Time 1 hours 10 minutes
Category dinner
- Heat 50ml of vegetable oil in a heavy pan over a medium heat. Crush cardamom pods with the back of a knife and remove the black seeds. Add to pan with curry leaves and fry for 2mins. Add onion, garlic, chilli and ginger and fry gently for 8-10 minutes, until soft and slightly golden. Remove the onion mixture from pan and set aside in a bowl. Add rest of oil to the pan. Over a medium heat fry your chicken thighs until browned on both sides. Return onion mixture to the pan along with turmeric, cumin, coriander, sweet potato, coconut milk and 200ml of water. Mix well to combine and cook at a gentle simmer for 30 minutes or until the sweet potato is tender. Before serving squeeze in the juice of one lime, chopped coriander and season with salt.Serve with brown rice and steamed Bok Choi.
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CURRIED CHICKEN WITH SWEET POTATOES & CAULIFLOWER RECIPE ...
Boneless, skinless chicken thighs, with a little help from the well-seasoned yogurt marinade, remain moist and tender when oven-roasted. Hint: Soaking the prepared vegetables in ice water for 15 minutes before roasting will hydrate them, making them more moist and tender when cooked.
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Total Time 5 hours 30 minutes
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Calories 572.3 calories per serving
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Calories 572.3 calories per serving
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15 CHICKEN AND SWEET POTATO RECIPES | ALLRECIPES
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From allrecipes.com
From allrecipes.com
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print recipe. 1. Heat the oil in a pan, add the cardamom pods and fry over a medium heat for about 2 minutes. sunflower oil. 8 cardamom pods. 2. Add the onion, garlic, chillies and ginger and fry gently, while continuing to stir, for about 5 minutes. 1 onion. 2 garlic cloves.
From greatbritishchefs.com
From greatbritishchefs.com
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Feb 22, 2016 · Instructions. 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.
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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.
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CHICKEN CURRY WITH SWEET POTATOES AND COCONUT RICE RECIPE ...
Mar 14, 2020 · 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.
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From reciperunner.com
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From amealinmind.com
From amealinmind.com
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