Ingredients to make Chicken and Sweet Potato Curry:
- ½ tbsp Extra Virgin Olive Oil
- 21 oz Boneless, Skinless, Chicken Breast (about 2 large breasts)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 1 cup Basmati Rice (about 180 grams)
- 2 cups Water
- 4 cloves Fresh Garlic (about 20 grams)
- ½ Yellow Onion diced (about 150 grams)
- 1 Red Bell Pepper diced (about 175 grams)
- 1 can Tomato Paste (about 6 ounces)
- 1 Sweet Potato chopped into bite-size pieces (about 300 grams)
- 1 can Lite Coconut Milk (about 15 ounces)
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 Serrano Pepper sliced, (about 15 grams)
- 1½ cups Water
Instructions:
- Heat a large stovetop pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
- Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
- Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 10 minutes, then flip and cover again for additional 10 minutes.
- After 10 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast these times are based on 10 oz breasts.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
- Once the chicken is cooked remove it from the pan and set aside. Leave the remaining juices in the pan.
- Start cooking the rice by, bringing 2 cups of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn the heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking add your garlic, onion, and bell pepper to the pan you cooked the chicken in. Mix the veggies in with the remaining juices and cook the veggies at medium heat for 3-5 minutes, until the onions begin to soften.
- Now add the tomato paste, sweet potato, coconut milk, curry powder, turmeric, and paprika to the pan. Stir everything together until evenly combined. Then cover with a lid, lower the heat to a simmer and cook for 15 minutes. Stir every 5 minutes.
- Using a fork and knife shred your chicken breasts into bite-size pieces.
- After 15 minutes add the shredded chicken, serrano pepper, and additional water. Stir everything again until well combined. Cover with a lid and cook for an additional 5-10 minutes. Until the potatoes are fork-tender.
- By now your rice should be done. Plate your rice, then top with your chicken & sweet potato curry mixture, season with a dash of salt and pepper…enjoy!
Chicken & Sweet Potato Curry
A Creamy Delicious Indian Inspired Recipe!
Servings 4
Calories 545kcal
Ingredients
- ½ tbsp Extra Virgin Olive Oil
- 21 oz Boneless, Skinless, Chicken Breast (about 2 large breasts)
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
- 1 cup Basmati Rice (about 180 grams)
- 2 cups Water
- 4 cloves Fresh Garlic (about 20 grams)
- ½ Yellow Onion diced (about 150 grams)
- 1 Red Bell Pepper diced (about 175 grams)
- 1 can Tomato Paste (about 6 ounces)
- 1 Sweet Potato chopped into bite-size pieces (about 300 grams)
- 1 can Lite Coconut Milk (about 15 ounces)
- 1 tbsp Curry Powder
- 1 tsp Turmeric
- 1 tsp Paprika
- 1 Serrano Pepper sliced, (about 15 grams)
- 1½ cups Water
Instructions
- Heat a large stovetop pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
- Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
- Both sides should start to become golden brown, but the center will still look uncooked, if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 10 minutes, then flip and cover again for additional 10 minutes.
- After 10 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast these times are based on 10 oz breasts.My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this delivers a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
- Once the chicken is cooked remove it from the pan and set aside. Leave the remaining juices in the pan.
- Start cooking the rice by, bringing 2 cups of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn the heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minutes.
- While the rice is cooking add your garlic, onion, and bell pepper to the pan you cooked the chicken in. Mix the veggies in with the remaining juices and cook the veggies at medium heat for 3-5 minutes, until the onions begin to soften.
- Now add the tomato paste, sweet potato, coconut milk, curry powder, turmeric, and paprika to the pan. Stir everything together until evenly combined. Then cover with a lid, lower the heat to a simmer and cook for 15 minutes. Stir every 5 minutes.
- Using a fork and knife shred your chicken breasts into bite-size pieces.
- After 15 minutes add the shredded chicken, serrano pepper, and additional water. Stir everything again until well combined. Cover with a lid and cook for an additional 5-10 minutes. Until the potatoes are fork-tender.
- By now your rice should be done. Plate your rice, then top with your chicken & sweet potato curry mixture, season with a dash of salt and pepper…enjoy!
Nutrition
Calories: 545kcal | Carbohydrates: 69.8g | Protein: 42.5g | Fat: 9.6g | Saturated Fat: 5.9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 98.7mg | Sodium: 98.7mg | Potassium: 490.7mg | Fiber: 5.4g | Sugar: 14.4g | Vitamin A: 542.5IU | Vitamin C: 187.6mg | Calcium: 31.9mg | Iron: 6.8mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
Fat in this recipe comes from the oil the chicken is cooked in and the coconut milk. This is a relatively low-fat recipe and I would not recommend reducing the fat or you will lose flavor. However, if you wanted to increase the fat, you could use full-fat coconut milk instead of lite coconut milk. This will almost double your fat macros!
Carbohydrates:
The rice and the sweet potatoes in this recipe are the sources of carbs. Adjusting the rice or sweet potatoes are both easy ways to increase or decrease the carbs.
Protein:
Chicken is a great lean cut of meat, providing most of the protein in this recipe. You can easily adjust the amount of chicken used. Additionally, you could use chicken thighs if you want to increase the fat.
Meal Prep:
Yes. This recipe can be meal prepped. This recipe will last up to 6 days in the fridge.
Freezer Friendly:
I don’t like to freeze cooked rice. However, the rest of this recipe is freezer friendly. So, go ahead and freeze the chicken and sweet potato curry. And make the rice fresh when you plan to serve this recipe!
Check out my tips for Reheating and Freezing
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