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Sweet potato coconut chicken curry recipe

Sweet potato coconut chicken curry recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

Enjoy this tasty coconut chicken curry packed with plantain, sweet potato, chilli pepper, carrots and kale.

1 person made this

IngredientsServes: 8

  • 3 tablespoons coconut oil
  • 675g skinless, boneless chicken breasts, cubed
  • 2 onions, sliced
  • 1 red pepper, sliced
  • 1 jalapeno chilli, seeded and minced
  • 4 small garlic cloves, minced
  • 1 (2cm) piece fresh ginger, peeled and minced
  • 1 large sweet potato, peeled and cubed
  • 1 green plantain, sliced into 1cm rounds and quartered
  • 3 small carrots, peeled and sliced into rounds
  • 2 (400ml) tins coconut milk, shaken
  • 675ml tomato passata
  • 120ml water
  • 75g kale
  • 3 tablespoons curry powder, or more to taste
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons (0.9 g) dried coriander

MethodPrep:25min ›Cook:1hr19min ›Ready in:1hr44min

  1. Heat coconut oil in a heavy-bottomed pan over medium-low heat until shimmering. Add chicken. Cook, tossing to avoid sticking and burning, until no longer pink in the centre, about 7 minutes. Transfer chicken to a bowl.
  2. Combine onions, red pepper, jalapeno pepper, garlic and ginger in the pan. Cook and stir until vegetables are softened, about 7 minutes. Add sweet potato, plantain and carrots. Cook, stirring occasionally, until slightly tender, about 5 minutes.
  3. Pour coconut milk, tomatoes and water into the vegetable mixture; stir to combine. Cook, covered, until flavours meld, about 30 minutes. Add kale, curry powder, salt, black pepper and coriander. Cook until sweet potatoes and carrots are soft, about 30 minutes more.

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Sweet Potato Coconut Curry

There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry! It is filled with lots of sweet potatoes, red potatoes, carrots and onions. It is sweetened by coconut milk, brown sugar and tomatoes and spiced by minced serrano, paprika, cumin, and pepper!

If you love curry as we do then you will also want to try our yellow coconut curry chicken or our homemade massaman curry!


One-Pan Coconut Chicken Curry

One pan is all you need to create the aromatic broth for our chicken curry, which highlights vibrant curry paste and smooth coconut milk, and flavors tender fresh vegetables as they cook.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy thinly slice. Quarter the lime.

Pat the chicken dry with paper towels season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger and as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.

Add the sliced bok choy and cooked chicken to the pan cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!

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Wash and dry the fresh produce. Peel and finely chop the ginger. Peel and medium dice the sweet potatoes. Cut off and discard the root end of the bok choy thinly slice. Quarter the lime.

Pat the chicken dry with paper towels season with salt and pepper. In a medium, high-sided pan (or pot), heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with aluminum foil to keep warm.

To the pan of reserved fond, add a drizzle of olive oil and heat on medium-high until hot. Add the chopped ginger and as much of the curry paste as you&rsquod like, depending on how spicy you&rsquod like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the broth (carefully, as the liquid may splatter), diced sweet potatoes, coconut milk (shaking the can before opening), and coconut aminos. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 14 to 16 minutes, or until the sweet potatoes are tender when pierced with a fork and the liquid is slightly thickened.

Add the sliced bok choy and cooked chicken to the pan cook, stirring constantly, 1 to 2 minutes, or until combined and heated through. Turn off the heat and stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the finished curry with the remaining lime wedges on the side. Enjoy!


Recipe Summary

  • 2 teaspoons curry powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground red pepper
  • 1 bay leaf
  • 1 ½ teaspoons olive oil
  • 1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 ½ cups vertically sliced onion
  • 1 ½ teaspoons minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 cups (1/2-inch) cubed peeled sweet potato
  • ¾ cup canned chickpeas, rinsed and drained
  • ½ cup frozen green peas
  • 1 tablespoon fresh lemon juice

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 and Sweet Potato Curry Recipe

(Printable recipe)
By Christine’s Recipes
Course: Main, Chicken
Cuisine: Asian
Prep time: 20 mins
Cook time: 30 mins
Yield: 2 to 3 serves

  • 325 gm chicken (breast or thigh)
  • 1 red sweet potato (about 280 gm), peeled and cut into chunks
  • 1 potato, peeled and cut into chunks
  • 100 gm green beans
  • 1 onion, cut into thick slices
  • 1 Tbsp red curry paste, or to taste
  • ¾ cup coconut milk
  • 1 tsp garlic, crushed
  • coriander (cilantro), for garnish
  • water (to cook and soften sweet potato)
  • 2 tsp light soy sauce
  • 1 tsp cornflour
  • ½ tsp sugar
  • 1 tsp Shaoxing wine
  • pepper, to taste
  • ⅛ tsp salt

I used this red curry paste for this recipe. Do you like Thai curry? Do you have any favourite brand(s) of red curry paste? Do drop a line to let my readers have more good choices if you have, please.

  1. Rinse chicken and wipe dry. Cut the chicken into 3cm (1.25inch) pieces. Mix with marinade for about 20 minutes.
  2. Heat oil in a wok or a saucepan over medium heat. Cook chicken until the colour changed white. Set aside.
  3. 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.
  4. 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.
  • As the power of the stove used in every family is different, the size of saucepan is not the same, so the amount of water you add to cook the sweet potato and potato would be different. Just use enough water to cook the sweet potato and potato until soft. It shouldn't be too much water left in the end. Otherwise, the curry sauce would be too runny. And in this cooking way, the flavour of coconut milk won’t be diluted.
  • You might like to cook the sweet potato and potato in boiling water in advance. It’s much easier to control the texture of the sweet potato. Just toss them in with the chicken in coconut milk and curry mixture.
  • But the method suggested in this recipe can help you keep all the goodies and sweetness of sweet potato in a wok and retain all the flavours of the veggies in the curry.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter.


Goan Coconut Chicken Curry with Spiraled Sweet Potato

1 lbs. boneless chicken thighs, cut into cubes

1 1/2 tbsp. ginger-garlic paste finely chopped

1 tsp. Garam masala powder

1/2 tsp. red chili Red chilli powder

In a medium bowl add chicken, salt, turmeric powder and lemon juice and mix well. Set aside for 10 minutes.

Heat oil in a pan over medium heat. Add ginger-garlic paste, stir and sauté well. Add onion, mix and sauté on high heat till translucent.

Add chicken mix and stir in and cook for 1 minute. Add garam masala powder, chilli powder and cumin powder, stir in and cook till the oil separates.

Add chicken stock, stir to mix, cover and bring to a boil. Lower heat and simmer for 10 minutes.

Add coconut milk, mix well and simmer for 3-4 minutes.

In another pan over medium heat add 1 tbsp. oil. Next add spiraled sweet potatoes and cook just to warm spirals.

Next add warmed spirals to Goan sauce and mix in.

Plate and top with chopped spring onions, chopped cilantro and goat cheese.


Ingredients

1 large onion, finely chopped
30g (1oz) butter
2 tbsp oil
3 garlic cloves, crushed
5cm (2in) piece ginger, peeled and grated
1 red chilli, deseeded and chopped
2 tbsp Indian Spice Mix (see below)
2 x 400g cans coconut milk
400g can chopped tomatoes
1 large sweet potato, peeled and cut into 1cm (1⁄2in) cubes
8 chicken thighs, skinned and boned, each piece cut into 4 pieces
Rice, to serve
Coriander leaves and toasted flaked almonds, to serve (optional)
For the Indian Spice Mix:
2 tbsp ground coriander
2 tbsp ground cumin
1 tsp turmeric
2 tsp mustard seeds
1 tsp ground cinnamon
1 tsp chilli powder or flakes

Preparation

  • Trim the chicken, removing the tenders and slice on an angle into 3/4-inch pieces season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it’s hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate repeat with the remaining chicken. Cover with foil to keep warm.
  • Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.

Choose a young, fairly fruity, unoaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling. —Tim Gaiser

Recipe Notes

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Related


What vegetables to add

The great thing about this a curry curry is that you can pretty much use any vegetables you want. It's a great fridge raid meal to reduce waste, as you can use vegetables that are starting to look a bit sorry for themselves.

We like chunky veg like bell peppers, courgette, aubergine and cauliflower. But you could also add carrot, mushrooms, broccoli or parsnip.

We always like to add some greens to a dish if we can, so we why not try stirring in some spinach a few minutes before it is ready. You could use kale instead though or even some peas.


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