Coconut curry chicken with sweet potato

Coconut curry chicken with sweet potato

4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 446.4
  • Total Fat: 7.4 g
  • Cholesterol: 16.7 mg
  • Sodium: 286.9 mg
  • Total Carbs: 67.3 g
  • Dietary Fiber: 10.7 g
  • Protein: 30.3 g

View full nutritional breakdown of Coconut curry chicken with sweet potato calories by ingredient

Number of Servings: 1


    Sweet potato, raw with skin on, cubed
    Curry powder, 1 tbsp
    Garlic, 1 clove
    Granulated Sugar, 1 tsp
    Onions, raw, chopped - 2 T or to taste
    365 Organic Quinoa (1/4 cup dry)
    Trader Joe’s Breast Tenderloins, 2 pieces
    Mixed Vegetables, frozen, 1/3 cup
    Trader Joe’s Light Coconut Milk, 1/4 cup
    1/4 cup water
    1 tsp corn starch


Spray a wok or non-stick saute pan with cooking spray. Heat to medium heat and add chicken. Cook until done on the outside, 5-6 minutes.

Add the water, sweet potatoes, mixed vegetables, and onion. Cook on medium-low 15 minutes - it should be simmering to the point of almost boiling. Add a little more water if it is evaporating - there should be enough to keep it simmering on the bottom of the chicken mixture.

While it's cooking, prepare the quinoa to package directions and keep it warm after it's done.

Add the coconut milk, sugar, garlic, and curry powder to the chicken mixture and simmer until potatoes are soft, about 5-10 minutes. Dissolve 1 tsp corn starch in a little water and stir into the mixture - increase heat to a low boil and stir until the sauce thickens.

Done! Serve the curry over the quinoa or rice.

Number of Servings: 1

Recipe submitted by SparkPeople user KATIE123080.

Member Ratings For This Recipe

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    yum - 3/14/20

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    Very Good
    great - 6/20/17

  • no profile photo

    We tried this and will make it again - 6/13/17

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    tried this for my teenagers, to experience curry. I added some spices to adjust but loved the basic recipe. - 9/15/15