Chicken and Sweet Potato Curry-in-a-Hurry Recipe

Name: Chicken and Sweet Potato Curry-in-a-Hurry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white rice; 2 tablespoons vegetable oil; 1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons; Salt and freshly ground black pepper; 1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful); 2 pounds chicken tenders, bite-size chunks; 1 large yellow onion, thinly sliced; 1 red bell pepper, cored, seeded, and thinly sliced; 1 tablespoon all-purpose flour (1 palmful); 2 1/2 cups chicken stock or broth; 1/2 cup heavy cream or half-and-half; 1/4 cup prepared mango chutney (a couple of heaping tablespoons); 1 10-ounce box frozen peas; 1/4 cup fresh cilantro leaves (a generous handful), chopped

Servings: persons

1 cup white rice
2 tablespoons vegetable oil
1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
Salt and freshly ground black pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (a generous palmful)
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 tablespoon all-purpose flour (1 palmful)
2 1/2 cups chicken stock or broth
1/2 cup heavy cream or half-and-half
1/4 cup prepared mango chutney (a couple of heaping tablespoons)
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves (a generous handful), chopped

1
Heat 2 cups of water to a boil in a pot, then add the rice, stir, and return to a simmer.
2
Reduce the heat to medium low and cook for 18 minutes, or until tender.
3
Preheat a large, deep skillet over medium-high heat with the vegetable oil.
4
Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3 to 4 minutes, or until lightly browned.
5
Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes.
6
Add the onions and bell peppers and toss to combine.
7
Add the flour and continue to cook for 1 minute.
8
Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.
9
Add the peas and cilantro and simmer for 1 minute to heat the peas through.
10
Serve over the rice.

1043

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup white rice, 2 tablespoons vegetable oil, 1 medium-size sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons, Salt and freshly ground black pepper, and more.

Yes, Chicken and Sweet Potato Curry-in-a-Hurry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Sweet Potato Curry-in-a-Hurry

How did you like this recipe?

Frequently Asked Questions