Best Chicken Sweet Potato Coconut Curry Recipes

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CHICKEN, SWEET POTATO & COCONUT CURRY



Chicken, sweet potato & coconut curry image

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Provided by Lesley Waters

Categories     Dinner, Main course

Time 35m

Yield Serves 2 adults and 2 children

Number Of Ingredients 8

1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

Steps:

  • Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  • Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium

INSTANT POT® COCONUT CHICKEN CURRY WITH SWEET POTATO



Instant Pot® Coconut Chicken Curry with Sweet Potato image

This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.

Provided by thedailygourmet

Categories     Main Dish Recipes     Curries     Chicken

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons grapeseed oil, divided
1 pound chicken tenders
1 teaspoon salt, divided
1 pinch ground black pepper
½ cup coarsely chopped onion
½ cup diced red bell pepper
½ cup diced green bell pepper
2 ½ teaspoons curry powder
1 (14 ounce) can coconut milk
1 medium sweet potato, peeled and diced
½ cup peeled and chopped carrots
1 tablespoon peanut butter

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
  • Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Dice cooked chicken while vegetables are cooking.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.

Nutrition Facts : Calories 320.2 calories, Carbohydrate 14.2 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 3.3 g, Protein 18.9 g, SaturatedFat 13.6 g, Sodium 476.1 mg, Sugar 3.7 g

SWEET POTATO, COCONUT MILK, AND BANANA CURRY (ROTISSERIE CHICKEN



Sweet Potato, Coconut Milk, and Banana Curry (Rotisserie Chicken image

This curry uses rotisserie chicken, which makes it super easy. Cooking the spices in the very beginning really helps enhance the flavor. This can be made a day ahead as long as you wait until serving time to add the bananas. Stir them in when the stew warms up and then simmer about 5 minutes.

Provided by gimme that recipe

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons mild curry powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
cayenne, to taste
2 tablespoons vegetable oil
2 cups thinly sliced onions, semicircles
1 cup red bell pepper
1 tablespoon jarred chopped ginger
2 teaspoons jarred minced garlic
2 (15 ounce) cans sweet potatoes, packed in light syrup, drained, and cut into 1/2 inch cubes
1/2 cup chicken broth
3/4 cup water
2 1/2 cups chopped rotisserie chicken chunks
2/3 cup raisins
1 large banana
hot jasmine rice

Steps:

  • Make the spice blend: curry powder, salt, allspice, cinnamon and cayenne.
  • Add oil to pan.
  • Add onion and wait about 4 minutes until softened.
  • Add ginger and garlic.
  • Add bell pepper and wait about another 4 minutes for it to soften.
  • Sprinkle the spice blend over all and cook for 2 minutes, stirring constantly.
  • Add the sweet potatoes, broth and water and bring them to a boil.
  • With heat at medium-low, add chicken, coconut milk, and raisins.
  • Simmer for 10 minutes, stirring frequently.
  • Meanwhile cut the bananas, cut the bananas crosswise into 1/2 inch rounds.
  • Stir in the bananas and simmer 5 more minutes, stirring frequently.
  • Serve over the hot rice.

MILD COCONUT CHICKEN CURRY WITH SWEET POTATO



Mild Coconut Chicken Curry with Sweet Potato image

Made with Indian curry paste, chicken, coconut milk, and turmeric. Served with white jasmine rice and sweet potatoes. Garnish with fukujinzuke, a Japanese pickled radish. It's deeeelicious!

Provided by Emi Goya

Categories     World Cuisine Recipes     Asian     Indian

Time 1h15m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil, divided
2 yellow onions, chopped
6 tablespoons mild curry paste (such as Patak's®)
2 large cloves garlic, minced
4 chicken breasts
4 cups water
1 russet potato, chopped
1 sweet potato, diced, or more to taste
2 teaspoons sea salt, divided
1 (14 ounce) can coconut milk
1 carrot, chopped
2 tablespoons ground turmeric
1 ½ tablespoons white sugar
1 tablespoon soy sauce
1 lime, juiced
2 cups cooked jasmine rice

Steps:

  • Heat 1 tablespoon oil in a heavy pot over medium-high heat. Add onions, curry paste, and garlic and saute until onion is softened, 3 to 4 minutes. Make sure to mix well. Add chicken breasts, water, and russet potato. Reduce heat to medium-low and cook for 40 minutes.
  • Meanwhile, heat remaining oil in a pan over medium heat. Add sweet potato and 1/2 teaspoon sea salt and toss to coat with oil. Cook, tossing frequently, until potatoes start to brown on the bottom, 5 to 7 minutes. Set potatoes aside.
  • Add coconut milk, carrot, turmeric, sugar, soy sauce, and remaining sea salt to the pan. Stir and return to a simmer, about 5 minutes. Stir in lime juice and season with additional salt, if desired.
  • Serve curry with a scoop of sweet potatoes on top of jasmine rice.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 36.7 g, Cholesterol 32.3 mg, Fat 15.6 g, Fiber 4.2 g, Protein 16 g, SaturatedFat 10.2 g, Sodium 836.8 mg, Sugar 7.9 g

CHICKEN, SWEET POTATO & COCONUT CURRY



Chicken, Sweet Potato & Coconut Curry image

Simple and very tasty. A mild curry that the whole family will eat. This serves 2 adults and 2 children or 3 adults.

Provided by English_Rose

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 teaspoon sunflower oil
2 teaspoons mild curry paste
2 boneless skinless chicken breasts, cut into bitesize pieces
2 sweet potatoes, cut into bite size pieces
4 tablespoons split red lentils
1 1/4 cups chicken broth
1 3/4 cups coconut milk
6 ounces frozen peas

Steps:

  • Hea the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute.
  • Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the broth and coconut milk.
  • Bring to the boil then simmer for 15 minutes.
  • Tip in the peas, bring back to the boil and simmer for 4-5 minutes.
  • Season before serving with rice noodles or basmati rice.

Nutrition Facts : Calories 622.1, Fat 34.1, SaturatedFat 27.8, Cholesterol 45.6, Sodium 567.6, Carbohydrate 49.6, Fiber 13.7, Sugar 17.9, Protein 33.3

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