Sweet Potato Chicken Curry Recipe

Name: Sweet Potato Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons curry powder; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground red pepper; 1 bay leaf; 1 1/2 teaspoons olive oil; 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces; 1 1/2 cups vertically sliced onion; 1 1/2 teaspoons minced peeled fresh ginger; 2 garlic cloves, minced; 1 (14-ounce) can fat-free, less-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes, undrained; 2 cups (1/2-inch) cubed peeled sweet potato; 3/4 cup canned chickpeas, rinsed and drained; 1/2 cup frozen green peas; 1 tablespoon fresh lemon juice

Servings: persons

2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

1
Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.
2
Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; saute 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.
3
Wine note: The dish's bold flavors can overpower the more delicate nuances of any wine, so opt for a refreshing white blend. PromisQous ($12) has a touch of sweetness to cut the heat, while its citrus and floral aromas rise above the complex flavors. --Jeffery Lindenmuth

649

kcal

Calories

Fat

Carbs

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.

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

You need 18 ingredients. The key ingredients include: 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground turmeric, 1/2 teaspoon salt, and more.

Yes, Sweet Potato Chicken Curry 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.

Sweet Potato Chicken Curry

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