Sweet Potato & Chicken Coconut Curry
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 155.1
- Total Fat: 5.3 g
- Cholesterol: 20.3 mg
- Sodium: 396.9 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.3 g
- Protein: 11.3 g
View full nutritional breakdown of Sweet Potato & Chicken Coconut Curry calories by ingredient
Introduction
Coconut/Tomato Curry with chicken, chunks of sweet potato and chick peas. Great alone or over rice. Coconut/Tomato Curry with chicken, chunks of sweet potato and chick peas. Great alone or over rice.Number of Servings: 7
Ingredients
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Spices
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 1/2 teaspoons olive oil
1 skinless boneless chicken breast, cut into 3/4" pieces
1/2 medium onion chopped into 3/4" pieces
1 1/2 teaspoons minced peeled ginger root
2 garlic cloves, minced
1 cup chicken broth
1 (14.5 ounce) can diced tomatoes, undrained
1/2 can coconut milk
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
Tips
Steaming the sweet potatos is a quick way to cook them.
Dish should have enough water boiled off so that it is not soupy, and should have a thickness to the curry sauce.
Directions
Combine spices and set aside.
Place sweet potato in steamer and steam until peices are tender.
While steaming:
Pour olive oil in a large sauce pot or dutch oven. Brown chicken breast and remove from pot. Add onions and sautee. Add garlic and sautee additional minute. Add chicken back to pot.
Add chick peas to sweet potatos in steamer.
Add diced tomatos and simmer on medium heat for five minutes, and remove sweet potatos and chick peas from steamer and set aside.
Add chicken broth and coconut milk to pot, along with spice mix. Stir and simmer for five minutes.
Add the sweet potatos and chick peas and ginger to the pot, stir well, and simmer for 15 minutes or until enough water boils off for sauce to begin to thicken.
Remove from stove and serve.
Serving Size: Makes approx 7 1-cup servings
Place sweet potato in steamer and steam until peices are tender.
While steaming:
Pour olive oil in a large sauce pot or dutch oven. Brown chicken breast and remove from pot. Add onions and sautee. Add garlic and sautee additional minute. Add chicken back to pot.
Add chick peas to sweet potatos in steamer.
Add diced tomatos and simmer on medium heat for five minutes, and remove sweet potatos and chick peas from steamer and set aside.
Add chicken broth and coconut milk to pot, along with spice mix. Stir and simmer for five minutes.
Add the sweet potatos and chick peas and ginger to the pot, stir well, and simmer for 15 minutes or until enough water boils off for sauce to begin to thicken.
Remove from stove and serve.
Serving Size: Makes approx 7 1-cup servings