Chicken and Sweet Potato Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 medium sized sweet potatoes4 medium sized white potatoes with skin left on2 medium onions4-5 skinless and boneless chicken breasts chopped2 cloves of fresh crushed garlic2-3 tablespoons of Pataks curry paste1 chicken stock cube4-5 big handfuls of fresh spinach1 tablespoon of olive oil1 chicken stock cubeapproximately 1 pint of water
Thinly slice the onions and cook gently in the olive oil until softened.
Add the crushed garlic.
Chop the chicken into bitesize pieces and add to the pan. Cook until slightly golden all over.
Add the 3 tablespoons of curry paste and cook for about 3 minutes, coating the chicken and onions in the paste.
Sprinkle over the stock cube and add the diced potatoes and peeled and diced sweet potatoes.
Cover all the ingredients with the paste then add enough water to cover them all and stir well.
Bring to the boil then reduce the heat to a simmer, cover the pan and leave for approx 30 mins or until the sweet potato crumbles and the white potatoes are soft. Keep stirring occasionally.
5 minutes before serving, add the spinach. It only takes a few minutes to cook down. You can also add some fresh coriander leaves at this point to if you like.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user HURNSJ.
Add the crushed garlic.
Chop the chicken into bitesize pieces and add to the pan. Cook until slightly golden all over.
Add the 3 tablespoons of curry paste and cook for about 3 minutes, coating the chicken and onions in the paste.
Sprinkle over the stock cube and add the diced potatoes and peeled and diced sweet potatoes.
Cover all the ingredients with the paste then add enough water to cover them all and stir well.
Bring to the boil then reduce the heat to a simmer, cover the pan and leave for approx 30 mins or until the sweet potato crumbles and the white potatoes are soft. Keep stirring occasionally.
5 minutes before serving, add the spinach. It only takes a few minutes to cook down. You can also add some fresh coriander leaves at this point to if you like.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user HURNSJ.
Nutritional Info Amount Per Serving
- Calories: 313.3
- Total Fat: 7.7 g
- Cholesterol: 54.8 mg
- Sodium: 467.1 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 5.3 g
- Protein: 24.8 g
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