Sweet Potato Chicken Curry


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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
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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

    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.

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