Sweet Potato Chicken Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 308.9
- Total Fat: 1.4 g
- Cholesterol: 72.0 mg
- Sodium: 1,489.8 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 7.7 g
- Protein: 33.0 g
View full nutritional breakdown of Sweet Potato Chicken Curry calories by ingredient
Introduction
Got this out of Cooking Light - but had to change a few things because I didn't have quite the right ingredients. This is my version - it is cooking right now so hoping it is tasty! Got this out of Cooking Light - but had to change a few things because I didn't have quite the right ingredients. This is my version - it is cooking right now so hoping it is tasty!Number of Servings: 4
Ingredients
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2 tsp curry powder
1 tsp ground coriander
1 tsp turmeric
0.5 tsp salt
0.5 tsp black pepper
0.25 tsp ground red pepper
1 bay leaf
500g chicken breast, skinless and boneless (1.2lbs)
1 onion, sliced
2 sweet potatoes, peeled and cubed
1.5 tsp minced ginger
1 tsp fresh garlic, chopped
1 bouillon cube, dissolved in 1.5 cups water
1 cup crushed tomatoes
3/4 cup chickpeas, drained
0.5 cup frozen green peas
1 tbsp lemon juice
Directions
1. Combine the first seven ingredients in a bowl
2. Cook chicken in a nonstick pot for 5 minutes, until browned. Remove from pot.
3. Add onions, cook for 10 minutes (add a little water so they don't stick).
4. Return chicken and add garlic and ginger. Cook for 1 minute, stirring constantly.
5. Add spices, continue stirring for 2 minutes.
6. Add stock and tomatoes, bring to the boil, reduce heat, cover and simmer for 1 hour.
7. Add chickpeas and sweet potato, simmer for 30 minutes, uncovered.
8. Add peas, cook for 5 minutes
9. Remove from heat, stir in lemon and discard Bay Leaf.
Yields 6
Number of Servings: 4
Recipe submitted by SparkPeople user JEZAGERM.
2. Cook chicken in a nonstick pot for 5 minutes, until browned. Remove from pot.
3. Add onions, cook for 10 minutes (add a little water so they don't stick).
4. Return chicken and add garlic and ginger. Cook for 1 minute, stirring constantly.
5. Add spices, continue stirring for 2 minutes.
6. Add stock and tomatoes, bring to the boil, reduce heat, cover and simmer for 1 hour.
7. Add chickpeas and sweet potato, simmer for 30 minutes, uncovered.
8. Add peas, cook for 5 minutes
9. Remove from heat, stir in lemon and discard Bay Leaf.
Yields 6
Number of Servings: 4
Recipe submitted by SparkPeople user JEZAGERM.
Member Ratings For This Recipe
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1234MOM
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DABKEY